Ingredients:
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2 cups almond flour
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3 eggs
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1/3 cup melted butter or coconut oil
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1/3–1/2 cup erythritol or monk fruit sweetener
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1 tsp vanilla extract
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1 tsp baking powder
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Pinch of salt
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1/2 cup fresh or frozen cranberries (unsweetened)
Instructions:
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Preheat oven to 350°F (175°C).
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Mix eggs, melted butter, sweetener, and vanilla.
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Stir in almond flour, baking powder, and salt.
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Fold in cranberries.
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Divide into small loaf pans (like in the picture).
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Bake 25–35 minutes until golden and set in the center.
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Cool before slicing.
Approximate Nutrition (per slice, depending on size):
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4–6g net carbs
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High fat
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Moderate protein
Q: Is this really zero carbs?
No. It’s low carb, not zero.
Q: Can I eat unlimited amounts and “dry out”?
No food causes fat loss by itself. Weight loss depends on total calorie intake.
Q: Can I replace almond flour?
Yes, with coconut flour — but use only about 1/2 cup and add 1 extra egg.
Q: Can I make it dairy-free?
Yes, use coconut oil instead of butter.
Q: Can I freeze it?
Yes! Wrap tightly and freeze up to 2 months.
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- Creamy Lemon Dill Pasta Salad: The Ultimate Summer Side! - May 26, 2026
- WW Baked Blueberry Cottage Cheese Breakfast Bowls — Full Recipe - May 26, 2026
- Whole Roasted Cauliflower with Spicy Sriracha Honey Glaze - May 25, 2026