Low-Carb Cranberry Loaf (Flourless Style)

Ingredients:

• 2 cups almond flour

• 3 eggs

• 1/3 cup melted butter or coconut oil

• 1/3–1/2 cup erythritol or monk fruit sweetener

• 1 tsp vanilla extract

• 1 tsp baking powder

• Pinch of salt

• 1/2 cup fresh or frozen cranberries (unsweetened)

Instructions:

1. Preheat oven to 350°F (175°C).

2. Mix eggs, melted butter, sweetener, and vanilla.

3. Stir in almond flour, baking powder, and salt.

4. Fold in cranberries.

5. Divide into small loaf pans (like in the picture).

6. Bake 25–35 minutes until golden and set in the center.

7. Cool before slicing.

Approximate Nutrition (per slice, depending on size):

• 4–6g net carbs

• High fat

• 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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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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