A festive, tender almond-flour loaf studded with tart cranberries and finished with a creamy white-chocolate drizzle — all low-carb and holiday-worthy.
Ingredients
Loaf
2 cups almond flour
¼ cup coconut flour
1 Tbsp baking powder
½ tsp salt
½ cup softened butter
¾ cup granulated erythritol (or preferred keto sweetener)
4 large eggs, room temperature
½ cup sour cream (or Greek yogurt)
1 tsp vanilla extract
½ tsp almond extract (optional, but highly recommended)
1 cup chopped fresh or frozen cranberries
Topping
½ cup sugar-free white chocolate chips
2 Tbsp heavy cream
2 Tbsp chopped dried or freeze-dried unsweetened cranberries
Instructions
- Prep
Preheat oven to 350°F (175°C).
Line a loaf pan with parchment paper and lightly grease the sides.
- Mix Dry Ingredients
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
- Cream Butter & Sweetener
In a large bowl, beat the softened butter and erythritol until light and fluffy.
Add the eggs one at a time, mixing well after each.
Blend in the sour cream, vanilla, and almond extract.
- Combine
Add the dry mixture to the wet ingredients and mix until smooth and well combined.
Fold in the chopped cranberries.
- Bake
Transfer batter to the prepared loaf pan.
Bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool completely before adding the topping.
Topping
Melt the white chocolate chips with the heavy cream, stirring until smooth.
Drizzle over the cooled loaf.
Sprinkle chopped cranberries on top.
Chill 10–15 minutes to set before slicing.