Sunday, November 29, 2009

Recipe: Low Carb Sugar Free Cranberry Nut Bread

This is a great bread for anytime but especially for this time of year when fresh cranberries are so available. Great for entertaining or for hostess gifts for anyone, even those not trying to control sugar and carbs, if you can find a low cost source for some of the ingredients.


  • 2 cups whole cranberries (about 1/2 a bag)
  • 2 1/2 cups (300g) almond meal/flour
  • 1/3 (30g) cup powdered egg white
  • 2 1/2 (10g)  teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup sugar equivalent (I use 2 Tbsp, or 19g, of Sweetleaf stevia plus)
  • 1/2 cup butter (1 stick), melted
  • 3 eggs
  • 3/4 cup water
  • Optional: 1 C chopped nuts
Preheat oven to 350 F.

1) Butter the bottom of a large loaf pan. You can butter around a little way up the side, but don't go too far.  I like to put a piece of parchment paper in the bottom and then butter that as well to ensure easy removal.

2) Roughly chop the cranberries or pulse in a food processor. As a rough guide, each cranberry is in 2-4 pieces. Don't go finer or they get "lost" - they shrink during cooking.

3) Mix the dry ingredients together (almond meal, egg white, baking powder, salt, sweetener if it's powdered).

4) Add the wet ingredients (melted butter, eggs, water). Mix well. (You don't have to worry about overmixing, as you would with regular flour.)

5) Pour batter into pan and bake about 40-50 minutes, until top is golden brown and toothpick comes out clean.

Makes 16 servings (approx 2 oz or 60g)
S/C: 1/1 (depending on nuts, could be 2/1)
Nutrition Info:
Without Nuts: Calories 178, Fat 15.4g, Cholesterol 55mg, Carbs 5.4g, Fiber 2.4g, Sugar 1.3g, Protein 6.8g, Sodium 240mg
With Pecans: Calories 225, Fat 20.3g, Cholesterol 55mg, Carbs 6.3g, Fiber 3.1g, Sugar 1.6g, Protein 7.5g, Sodium 240mg
With Walnuts: Calories 226, Fat 20.2g, Cholesterol 55mg, Carbs 6.4g, Fiber 2.9g, Sugar 1.5g, Protein 8g, Sodium 240mg
With Almonds: Calories 217, Fat 18.8g, Cholesterol 55mg, Carbs 6.7g, Fiber 3.2g, Sugar 1.6g, Protein 8.3g, Sodium 240mg

UPDATE 6 Dec 2009:

I made 2 loaves this afternoon, one with Bob's Red Mill Almond Meal and pecans, the other with the much cheaper Trader Joe's Almond Meal and walnuts. I used nonstick loaf pans from Ikea measuring 11.5" long x 4.25" wide x 2.5" deep. I used parchment paper in the bottom of each pan and buttered it as well as the walls of the pans. The Bob's Red Mill Almond Meal was lighter in color and finer in grain than the Trader Joe's. I baked each loaf for 40 minutes @ 350°.  When I checked at 40 minutes, the toothpick test came out clean so out they came. A shorter, wider loaf pan may need more time. The finer grained Bob's loaf did not hold together as well as the walnut. I know some of you like cold butter on your bread but I don't think either one of these would hold up to anything but spreadable butter. The flavor was similar enough to call it a tie but the clear winner, imho, is the Trader Joe loaf because it held together a bit better. In picture below, Trader Joe loaf is on left.

Holiday Round Table
My fellow Belly Fat Cure bloggers are also writing about recipes to get you through the holidays too! Stop by their sites for even more ideas:
Maura at 12 Weeks to a Better Me
Amber at Me and Jorge
Candice at Cooking to Lose that Belly
Ryan at Ryans Incredible World


  1. Mmmmm, they both look delicious. I am going to make the left one! Thanks for the inspiration

  2. Sera, Be sure to read my post on the almond meals and let me know what you think after you make it.