Low-Carb White Chocolate Cranberry Bread

This festive low-carb loaf cake recipe is fluffy, sweet and moist. It’s bursting with orange and cranberry flavours, drizzled with silky smooth sugar-free white chocolate ganache, and topped with sweet and tart dried cranberries.

I used sour cream instead of the usual melted butter. I found that it keeps the bread fluffy and moist but not too wet or dense.

For this keto bread I’m using fresh cranberries although frozen and defrosted cranberries will work just as well. Don’t skip the initial baking because that will remove excess moisture from the cranberries and will also add extra sweetness and flavour without “leaking” juices into the bread.

For the topping I used sugar-free white chocolate ganache topped with dried cranberries. They are easy to make but take hours to dehydrate so if you don’t have any Sugar-Free Dried Cranberries ready, double the amount of ingredients needed to bake the cranberries so you have enough to use on top.

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Where to Find Sugar-Free White Chocolate?

You can use sugar-free white chocolate sweetened with low-carb sweeteners such as Erythritol, FOS or Xylitol. If you live in the US, Choc Zero White Chocolate Chips are a great keto option. I can’t get it in the UK so I used Xylitol based white chocolate.

Make sure to avoid chocolate sweetened with Sorbitol, Maltitol or IMOs as these seemingly low-carb options are not keto-friendly and would most likely spike your blood sugar.

If you can’t find a healthy low-carb option, you can make your own sugar-free white chocolate like this Keto White Chocolate. If you use heavy cream powder and powdered Allulose, it’s the closest you will ever get to regular white chocolate!

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0 days, 2 hours, 35 minutes

Serving size 1 slice

Nutritional values (per serving, 1 slice)

Net carbs3.9 grams

Protein4.5 grams

Fat12.5 grams

Calories160 kcal

Calories from carbs 11%, protein 12%, fat 77%

Total carbs7.8 gramsFiber3.9 gramsSugars2.4 gramsSaturated fat5.1 gramsSodium79 mg(3% RDA)Magnesium28 mg(7% RDA)Potassium124 mg(6% EMR)

Ingredients (makes 12 servings)

Cranberries:

1 cup fresh cranberries, halved (100 g/ 3.5 oz)
2 tsp virgin coconut oil
2 tbsp granulated Erythritol or Swerve (20 g/ 0.7 oz)

Bread:

1 cup almond flour (100 g/ 3.5 oz)
¹/₄ cup coconut flour (30 g/ 1.1 oz)
1 tsp gluten-free baking powder
¹/₂ cup granulated Erythritol or Swerve (100 g/ 3.5 oz)
zest from 1 medium organic orange
3 large eggs
1 tsp sugar-free vanilla extract
¹/₂ cup sour cream or full-fat yogurt (115 g/ 4 oz)

Topping:

60 g sugar-free white chocolate (2.1 oz) – you can make your own
1 tbsp unsalted butter (14 g/ 0.5 oz)
2 tbsp heavy whipping cream (30 ml)
¹/₄ cup Sugar-Free Dried Cranberries (28 g/ 1 oz)

Instructions

Preheat the oven to 150 ?C/ 300 ?F (fan assisted), or 170 ?C/ 340 ?F (conventional). Halve the cranberries.
Place the cranberries in a baking sheet lined with parchment paper. Drizzle with coconut oil and toss to combine. Sprinkle the 2 tbsp sweetener all over the cranberries. Place in the oven and bake for 15 minutes. (You’ll need some more dried cranberries for topping. If you don’t have any Sugar-Free Dried Cranberries ready, double the amount of ingredients needed to bake the cranberries so you have enough to use on top.)
Remove from the oven and let them cool down while you prepare the batter.
Preheat the oven to 175 ?C/ 350 ?F (fan assisted), or 195 ?C/ 380 ?F (conventional). Line a loaf pan with parchment paper. I used a 21 x 11 x 6 cm (8 x 4 x 3 inch) pan but a slightly larger pan will also work.
In a bowl, combine all the dry ingredients for the bread: almond flour, coconut flour, baking powder and the Erythritol.
In another bowl, place the orange zest, eggs, vanilla and sour cream. Using an electric mixer, process until combined. Add the dry ingredients and process again.
Add the cooked cranberries and fold into the batter.
Pour the batter into the lined loaf pan. Place in the oven and bake for about 30 to 40 minutes, until the cake is set in the middle and the top is golden brown. If the cake browns too quick, you can loosely cover it with a baking foil.
Remove from the oven and let it cool down completely. Then, just before adding the chocolate topping, place in the fridge for at least 30 minutes. This will help the chocolate solidify once you pour it over the cake.
While the cake is in the fridge, prepare the white chocolate ganache topping. Break the chocolate into small pieces. In a small bowl, combine the cream and butter and microwave until hot, or use a small saucepan to heat up.
Add the chocolate pieces into the bowl with the hot cream and butter mixture. Let it sit undisturbed for 5 minutes, and then stir to combine until smooth and glossy. Let the chocolate ganache cool down to room temperature before drizzling on top of the cake.
Remove the cake from the fridge and pour the chocolate ganache on top.
Finally, sprinkle with the Sugar-Free Dried Cranberries.
Place the cake in the fridge for a few minutes to allow the chocolate ganache to set. Slice and serve.
Store in the fridge for up to 5 days.

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbs	Protein	Fat	Calories
Cranberries, fresh
0.7 g	0 g	0 g	4 kcal
Coconut oil, extra virgin
0 g	0 g	0.7 g	7 kcal
Erythritol (natural low-carb sweetener)
0.1 g	0 g	0 g	0 kcal
Almond flour (blanched ground almonds, almond meal)
0.7 g	1.8 g	4.4 g	49 kcal
Coconut flour, organic
0.3 g	0.4 g	0.4 g	9 kcal
Baking powder, gluten-free
0.1 g	0 g	0 g	0 kcal
Erythritol (natural low-carb sweetener)
0.4 g	0 g	0 g	2 kcal
Orange peel (zest), fresh
0.1 g	0 g	0 g	0 kcal
Eggs, free-range or organic
0.1 g	1.6 g	1.2 g	18 kcal
Vanilla extract, sugar-free, alcohol-based
0 g	0 g	0 g	1 kcal
Cream, sour
0.4 g	0.2 g	1.9 g	19 kcal
White Chocolate, sugar-free
0.4 g	0.4 g	1.8 g	29 kcal
Butter, unsalted, grass-fed
0 g	0 g	1 g	8 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.1 g	0 g	1 g	9 kcal
Cranberries, Sugar-Free Dried (KetoDiet blog)
0.5 g	0 g	0.2 g	5 kcal
Total per serving, 1 slice
3.9 g	4.5 g	12.5 g	160 kcal