Grain-Free & Sugar-Free Cranberry Cream Cheese LoafTen servings15 minutes for preparation50 to 55 minutes for baking Dry ingredients include:Two cups of almond flourHalf a cup of coconut flour1 ½ teaspoon of baking powderHalf a teaspoon of saltWet Substances:Four big eggsHalf a cup of melted unsalted butterHalf a cup of monk fruit sweetener or erythritolHalf a cup of heavy cream (or almond milk without sugar)One teaspoon of vanilla extract½ teaspoon almond extract (optional; adds aroma of a bakery)FillingCut 4 ounces of cream cheese into little bits.Half a cup of either fresh or frozen cranberries (or, for a change, raspberries; both are keto-friendly in moderation)Add one tablespoon of erythritol to the berries.Glaze is optional.Half a cup of erythritol powderOne tablespoon of heavy cream, or water1/4 teaspoon of vanilla extractInstructions1. Warm up and get readySet the oven temperature to 175°C (350°F).A loaf pan can be lightly oiled with butter or lined with parchment paper.2. Blend the batter.Mix the baking powder, salt, coconut flour, and almond flour in a bowl.Beat the eggs, heavy cream, sweetener, melted butter, and vanilla in a separate dish until creamy.Mix the dry and wet ingredients until a thick batter is formed.3. Include the FillingsAdd the erythritol-coated cranberries and fold gently.Fill the loaf pan with half of the batter.Place the cream cheese cubes in the center in an even layer.Cover with the remaining batter, smoothing the top.4. CookA toothpick inserted in the center should come out clean after 50 to 55 minutes of baking.The cream cheese filling will solidify as it cools, so let it cool completely before slicing.5. Apply the optional glaze.Combine vanilla, cream, and powdered erythritol.Pour over the chilled loaf to add a touch of sweetness.Serving RecommendationsIdeal Combinations:A steaming cup of bulletproof coffee (coffee + butter + MCT oil) or black coffeeHerbal tea without sugar (such as cinnamon spice or vanilla rooibos)A spoonful of mascarpone or keto whipped cream on the sideStorage Tip: Freeze individual slices for up to a month or wrap and store in the refrigerator for up to five days.
