Keto Cranberry Orange Bread

This Keto Cranberry Orange Bread is a festive, low-carb twist on a holiday favorite. Bursting with bright, tart cranberries and fragrant orange zest, this gluten-free loaf delivers the perfect balance of sweet and tangy—without the sugar or carbs. Made with coconut flour and whey protein for structure, it’s moist, flavorful, and only 3g net carbs per slice, making it a seasonal treat you can feel great about.

Why You’ll Love This Recipe

• Low in carbs, full of flavor: Each slice has just 3g net carbs

• Festive and fragrant: Cranberries and orange zest make this a holiday favorite

• Keto-friendly and gluten-free: Perfect for those watching carbs or avoiding gluten

• Easy to make: Just mix, bake, and cool—no complicated steps

• Freezer-friendly: Make ahead and enjoy a slice anytime

• Moist and satisfying: Rich texture thanks to butter, eggs, and coconut flour

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• coconut flour

• brown sugar replacement (e.g. erythritol or monk fruit blend)

• unflavored whey protein powder

• baking powder

• salt

• butter, melted

• large eggs

• freshly grated orange zest

• orange extract

• vanilla extract

• water

• fresh cranberries, halved

• chopped walnuts or pecans (optional)

Directions

1. Preheat Oven
   Preheat your oven to 350ºF (177ºC). Grease an 8×4-inch metal loaf pan very well. (A 9×5-inch pan will also work; adjust bake time accordingly.)

2. Mix Dry Ingredients
   In a large mixing bowl, whisk together coconut flour, sweetener, whey protein powder, baking powder, and salt.

3. Add Wet Ingredients
   Stir in the melted butter, eggs, orange zest, orange extract, and vanilla extract. Mix until fully combined.

4. Adjust Batter Consistency
   Add the water and stir until the batter is smooth. If it’s too thick, add more water 1 tablespoon at a time. The batter should be thick but spreadable.

5. Fold in Add-ins
   Gently fold in the halved cranberries and optional chopped nuts.

6. Transfer to Pan and Bake
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until the top is golden brown and the loaf is just firm to the touch.

7. Cool and Serve
   Let the bread cool in the pan for at least 30 minutes. Then run a knife around the edges and carefully remove the loaf. Transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Variations

• Add a glaze: Mix powdered keto sweetener with a few drops of orange juice or extract and drizzle on top.

• Nut-free: Omit the walnuts or pecans if desired.

• Extra citrus: Add more orange zest for a brighter flavor.

• Berry swap: Try chopped raspberries or blueberries instead of cranberries.

• Mini loaves or muffins: Divide into mini pans or muffin tins; reduce baking time accordingly.

Storage/Reheating

Storage: Store in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days.
Freezing: Wrap tightly in plastic wrap and freeze for up to 1 month. Slice before freezing for easy portioning.
Reheating: Warm slices in the microwave for 10–15 seconds or gently in a toaster oven.

FAQs

Can I use almond flour instead of coconut flour?

No, coconut flour absorbs much more liquid than almond flour. Substituting would require reworking the whole recipe.

What can I use instead of whey protein?

You can try egg white protein powder or plant-based protein powder, but texture and structure may vary.

Are fresh cranberries necessary?

Yes, fresh cranberries provide the best texture and tartness. Frozen can be used if thawed and drained well.

Can I make this dairy-free?

You can try using dairy-free butter and a plant-based protein powder, though results may vary slightly in texture.

What sweetener works best?

A brown sugar-style keto sweetener gives this bread a warm, caramelized flavor, but regular granulated erythritol or monk fruit also works.

My batter is very thick. Is that normal?

Yes, coconut flour yields a thick batter. Add a little water (1 tablespoon at a time) if it’s too stiff to spread.

Can I make this into muffins?

Yes, divide the batter into a greased muffin tin and bake for about 20–25 minutes, or until a toothpick comes out clean.

How do I keep it from being dry?

Be careful not to overbake, and make sure to measure coconut flour precisely as it absorbs lots of moisture.

Is orange extract necessary?

Orange extract boosts the orange flavor without needing juice, which adds carbs. It’s highly recommended but can be substituted with extra zest.

Can I serve this warm?

Yes, it’s delicious slightly warmed—try it with a pat of butter or keto-friendly cream cheese spread.

Conclusion

Keto Cranberry Orange Bread is a low-carb seasonal staple that captures the flavors of the holidays without the sugar crash. It’s moist, flavorful, and just sweet enough—making it perfect for breakfast, dessert, or even gifting. Whether you’re following keto or just looking for a healthier holiday bake, this recipe is a must-try.