I love to make this delicious sweet bread for the holidays without fail, but it’s good at other times of the year, too! It’s one of my oldest low-carb sweet bread recipes. I started with a basic coconut flour bread recipe and made a few alterations and additions to transform it into a traditional cranberry orange nut bread. This bread is quite good and will freeze nicely for up to 1 month. This recipe is not suitable for Atkins Induction.
It is the coconut flour in this recipe that dictates so many eggs. It’s one of the reasons I prefer to use other low-carb flour substitutes. If you reduce the coconut flour and sub in some almond flour for part of it, you could then reduce the number of eggs needed. I would recommend making the flour substitution and mixing the batter with all the other wet and dry ingredients first, then add the eggs LAST, one at a time and stirring well between additions, only using the number needed for a thick bread batter the consistency of muffin batter. You will have to recalculate the carbs in making such a drastic change to the recipe, however.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection
½ c. heavy cream
½ c. unsalted butter, melted
1 tsp. vanilla
1/4 tsp. Boyajian orange oil (or 1 T. grated orange zest)
½ tsp. salt
½ c. + 3 T. coconut flour
1 tsp. baking powder
½ c. Splenda + 2 T. erythritol (or a combination of other sweeteners to equal 2/3 c. sugar)
1 c. fresh cranberries, chopped
½ c. walnuts or pecans
DIRECTIONS: Chop the raw cranberries and nuts using a processor or blender. Set aside for now. For the batter, crack and beat the 8 eggs in a bowl. Add cream, melted butter, vanilla and orange oil/extract. If you have no orange oil/extract, you can substitute 1-2 tsp.grated orange zest. To the wet ingredients, begin adding the dry ingredients in the order listed above. Stir after each addition to well blend all ingredients. Gently fold in the chopped cranberries and walnuts. Pour into a greased or non-stick loaf pan and bake at 350º for 50-60 minutes.
NUTRITIONAL INFO: Entire loaf has 2506 calories, 186.9g fat, 127.1g carbs, 64.0g fiber, 63.1 net carbs, 86.5g protein, 2458 mg sodium. Handy info to have if cutting into a different number of slices than I do.
If cut into 10 slices, each slice will have:
18.7 g fat
12.7 g carbs, 6.4 g fiber, 6.3 NET CARBS
8.65 g protein
245 mg sodium