White Chocolate Cranberry Loaf
This delightful White Chocolate Cranberry Loaf is a perfect keto-friendly and low-carb treat, combining the tang of cranberries with the sweetness of white chocolate. Easy to make and wonderfully satisfying!
Equipment
- Food Processor
- Loaf Pan
- Parchment Paper
- Spatula
- Wire Rack
- Microwave or Double Boiler
Ingredients
Loaf Ingredients
- 1 cup cream cheese softened
- 6 tablespoons butter softened (or refined coconut oil for a dairy-free option)
- 3/4 cup keto-friendly sweetener (like an erythritol blend)
- 6 large eggs
- 1/4 cup heavy cream (or coconut cream for a dairy-free alternative)
- 2 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- 1 cup fresh cranberries (for batter)
- 1/4 cup fresh cranberries (for topping)
- 1/2 cup sugar-free white chocolate chips (for the batter)
Topping Ingredients
- 1/2 cup sugar-free white chocolate chips (for melting)
- 1 teaspoon coconut oil
- 1/4 cup sugar-free dried cranberries
- 2 tablespoons sugar-free white chocolate chips whole (for garnish)
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, leaving some overhang on the sides – this makes lifting the bread out super easy!
- Blend the Base: In a food processor, combine the softened cream cheese, butter (or coconut oil), and keto-friendly sweetener. Pulse until the mixture is beautifully smooth and creamy.
- Mix the Batter: Add the eggs, heavy cream (or coconut cream), almond flour, coconut flour, baking powder, and vanilla extract to the food processor. Pulse again until everything is just well combined and forms a thick batter.
- Fold in the Goodies: Gently stir in 1 cup of the fresh cranberries and 1/4 cup of the sugar-free white chocolate chips by hand. A spatula works best for this part.
- Pan It Up: Pour the thick batter into your prepared loaf pan. Evenly sprinkle the remaining 1/4 cup of fresh cranberries and the other 1/4 cup of white chocolate chips over the top for a pretty finish.
- Bake to Perfection: Bake for 60-75 minutes. Around the 45-minute mark, check on your bread; if the top is browning too quickly, loosely cover it with a piece of aluminum foil. The bread is done when the center feels firm to the touch and the edges are a lovely golden brown.
- Cool Down: Let the bread cool in the pan for 15 minutes. Then, carefully run a knife around the edges and use the parchment paper overhang to lift the entire loaf out onto a wire rack. Let it cool completely before adding the topping.
- Prepare the Drizzle: For the delicious topping, melt the 1/2 cup of white chocolate chips with the 1 teaspoon of coconut oil. You can do this in the microwave by heating in 15-second bursts and stirring between each, or use a double boiler on your stovetop until perfectly smooth.
- Drizzle and Serve: Drizzle about half of the melted white chocolate over the completely cooled cranberry bread. Sprinkle with the extra 2 tablespoons of whole white chocolate chips and the sugar-free dried cranberries. Finish with the remaining melted chocolate drizzle for a truly delightful presentation!
Notes
Nutrition Information (per serving): Calories: 402, Total Carbs: 17g, Net Carbs: 7g, Fats: 33g, Protein: 11g. This recipe is also Keto-friendly and Low-Carb.
