Keto Cranberry Orange Bread with Crumble Topping

Keto Cranberry Orange Bread made with coconut flour and sweetened with sugar-free sweetener for a low-carb breakfast, snack or dessert! This easy sweet quick bread recipe is moist, fluffy, and you’d never know it is grain-free and sugar-free! Bake up loaf after loaf during the holiday season.

Holiday intentions?

Bake this keto cranberry orange bread on repeat and serve it to anyone who isn’t allergic to fun 😉

It is all-things moist, zesty, sultry, sweet, fluffy, moderately to majorly addicting, and has a sort of cranberry orange muffin meets pound cake appeal.

PLUS, I went the extra distance and created a grain-free crumble topping to make it even more tantalizing, which we all know takes everything up innumerable notches.

No need to resist…

You know what they say…sometimes the hardest prisons to break out of are the ones without locks.

Have a look at the details!

Ingredients for Keto Cranberry Orange Bread:

Butter: The moist maker! I use melted butter as the oil/fat portion of the recipe, which does yield that buttery flavor and silky texture. If you can’t do dairy, no worries! Replace it with melted (and cooled) coconut oil or avocado oil.

Eggs: Used to fluff up the bread into delicious decadence! This recipe calls for a lot of eggs (5) because we’re using coconut flour as the base. Yup, that’s not a typo! Coconut flour is its own beast and requires a great deal of eggs to make it light and fluffy, as it is ultra dense and absorbs liquid like no other flour (truly). Don’t make it a thing, just get crackin’! 

Vanilla Extract: Adds nice warm flavor to the quick bread. If you don’t have it on hand, you can skip it, or replace it with almond extract for a little je ne sais quois.

Coconut Flour: Coconut flour is the base of the cranberry orange bread and makes the bread wildly fluffy yet moist and dense at the same time. It really is dreamy! Please don’t try replacing it with any other flour, as coconut flour requires 4x the amount of liquid and eggs than any other flour. If you try replacing it, you’ll end up with a disaster in the kitchen…fair warning.

Sugar-Free Sweetener: To keep the pie ultra sweet without sending our blood sugar through the roof, we use sugar-free granulated sweetener. My preference is Swerve, but you can also use Monk Fruit Sweetener, Truvia, or any of your favorites. 

Baking Soda & Sea Salt: Used for leavening the bead, we use baking soda. Baking soda reacts with the acid in the orange zest and juice to make the bread nice and fluffy. Sea salt enhances all of the delicious flavors and brings out the sweetness!

Orange Zest & Juice: Orange zest gives this bread tons of orange flavor! You need the zest of one full orange, so be sure you have a fresh one on hand. This is where the bread gets the majority of the orange flavor.

Fresh (or Frozen) Cranberries: This delicious low-carb orange bread is studded with cranberries. You can use either fresh or frozen! Cranberries are very low in sugar on their own, so be sure you’re using whole cranberries versus dried cranberries, which are usually sweetened with sugar.

How to Make Keto Cranberry Orange Bread:

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

If desired, make the crumble topping! To do so, stir together the ingredients for the crumble topping and set aside until ready to use.

Beat the eggs, vanilla extract and melted butter and orange juice together in a mixing bowl.

In a separate bowl, stir together the coconut flour, sugar-free sweetener, baking soda and sea salt until well-combined

Stir the dry mixture into the bowl with the wet mixture and beat until well combined. Stir in the orange zest The batter will become very thick and crumbly.

Toss the cranberries in 2 teaspoons of coconut flour until well-coated. This ensures the cranberries become well-distributed throughout the bread and don’t all sink to the bottom during the baking process.

Fold the cranberries into the batter until well-integrated into the batter.

Transfer batter to the parchment-lined loaf pan and use your hands or a rubber spatula to pat the batter down into an even layer. Sprinkle the crumble topping evenly over everything (if using).

Bake on the center rack of the preheated oven 50 to 55 minutes, until bread is golden-brown and tests clean when poked in the center with a toothpick.

Allow bread to cool at least 40 minutes before slicing and serving.

Can I Make This With Almond Flour?:

Yes and no. You will have to completely change the recipe if you’re going for almond flour, so I recommend following my Grain-Free Cranberry Orange Breakfast Cake  recipe, which uses almond flour. 

Recipe Adaptations:

• Use your favorite granulated sweetener. You can go with a sugar-free sweetener, cane sugar, maple sugar, or coconut sugar.
• Replace the butter with coconut oil or avocado oil
• Use fresh or frozen cranberries
• Omit the crumble topping – the bread will still be great!

More Keto Dessert Recipes:

• Keto Snickerdoodles
• Dairy-Free Keto Pecan Pie
• Keto Chocolate Chip Cookie Bars
• Low-Carb Peanut Butter Fudge
• Keto Mug Cookie

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Keto Cranberry Orange Bread

4.55 from 11 votes

By Julia

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Servings: 12 slices

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Keto Cranberry Orange Bread - low-carb, sugar-free, fluffy and moist delicious bread!

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Ingredients 

1x2x3x

• ▢ 5 large eggs
• ▢ 1 1/2 sticks, 12 Tbsp unsalted butter, melted
• ▢ 1 tsp pure vanilla extract
• ▢ 1 Tbsp orange juice
• ▢ 2/3 cup coconut flour
• ▢ 2/3 cup sugar-free granulated sweetener
• ▢ 1 1/2 tsp baking powder
• ▢ 1/2 tsp sea salt
• ▢ 1 cup cranberries, fresh or frozen
• ▢ 1 Tbsp orange zest

Optional Crumb Topping:

• ▢ 1/3 cup super fine almond flour
• ▢ 1 Tbsp sugar-free granulated sweetener
• ▢ 1 1/2 Tbsp butter, melted

Instructions 

• Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
• If desired, make the crumble topping! To do so, stir together the ingredients for the crumble topping and set aside until ready to use.
• Beat the eggs, vanilla extract, melted butter, and orange juice together in a mixing bowl. In a separate bowl, stir together the coconut flour, sugar-free sweetener, baking soda and sea salt until well-combined. Stir the dry mixture into the bowl with the wet mixture and beat until well combined. Stir in the orange zest. The batter will become very thick and crumbly.
• Toss the cranberries in 2 teaspoons of coconut flour until well-coated.
• Add the cranberries to the mixing bowl and fold in until cranberries are incorporated throughout the batter.
• Transfer batter to the parchment-lined loaf pan and use your hands or a rubber spatula to pat the batter down into an even layer. Sprinkle the crumble topping evenly over everything (if using). Bake on the center rack of the preheated oven 50 to 55 minutes, until bread is golden-brown and tests clean when poked in the center with a toothpick.
• Allow bread to cool at least 40 minutes before slicing and serving.

Nutrition

Serving: 1of 12, Calories: 175kcal, Carbohydrates: 5g, Protein: 4g, Fat: 16g, Fiber: 3g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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