Keto Cranberry Cottage Cheese Bread
A delicious low-carb bread featuring tart cranberries and creamy cottage cheese, perfect for breakfast or a snack.
Servings: 8 slices
Calories: 120kcal
Ingredients
Wet Ingredients
- 6 eggs 6 eggs or 1 cup total
- 1/2 cup full-fat cottage cheese
Dry Ingredients
- 120 grams coconut flour (about 1 cup, not packed)
- 2 tbsp Monk Fruit Allulose granulated sweetener
- 1 tbsp baking powder (aluminum-free)
- 1 tsp xanthan gum
- 1/4 tsp salt
- 1/2 cup Monk Fruit Allulose brown sweetener
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp orange zest
Add-ins
- 1/2 cup fresh cranberries
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a stand mixer or a large bowl, blend the wet ingredients (eggs and cottage cheese) until well combined.
- Add in the dry ingredients—coconut flour, granulated sweetener, baking powder, xanthan gum, and salt—and blend until everything is fully incorporated.
- In a separate small bowl, mix cranberries, brown sweetener, pecans (if using), cinnamon, nutmeg, and orange zest. Then, add this mixture to the stand mixer and blend on low speed until just mixed in.
- Line a 1.5-quart loaf pan with parchment paper and spread the batter evenly in it.
Baking
- Bake in the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool in the pan for about 20 minutes before transferring the bread to a wire rack to cool completely.
Serving
- Slice the loaf into generous pieces and enjoy plain, or spread with butter or cream cheese for extra flavor.
- Optionally, melt white chocolate chips and butter in a microwavable bowl, drizzle it over the cooled loaf, and sprinkle with dried cranberries.
Notes
Storage: This bread can be stored in an airtight container in the fridge for up to a week or frozen for later use.