Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
- 2 cups whole cranberries, fresh or frozen
- 2 1/2 cups almond meal/flour
- 1/3 cup powdered egg white
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup sugar equivalent with artificial sweetener (liquid forms of Splenda work well)
- 1/2 cup butter (1 stick), melted
- 3 eggs
- 3/4 cup water
- Optional: 1/2-1 C chopped pecans
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. To make sure all goes well when taking the bread out of the pan, I like to put a piece of parchment paper in the bottom and then butter that as well.
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 (liquid sweetener, 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.
Variation: Cranberry Cheese Bread Add 1 and 1/2 cups of shredded white sharp cheddar cheese. Yum!
Makes 16 servings, each with 2.5 grams effective carbohydrate, 2.5 grams fiber, 6 grams protein, and 164 calories.