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Chocolate Chip Cranberry Pecan Bread (grain free)


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Rate this recipe 4.5/5 (6 Votes)


  • 3 eggs, beaten.
  • Sweetener of choice: 1/3 cup organic maple syrup or honey (for paleo), or for low carb use 1/3 cup low carb maple syrup, or use 1/3 cup erythritol
  • 3 tbsp butter, melted or coconut oil, melted
  • 1/4 cup unsweetened applesauce
  • 1/3 cup milk of choice: unsweetened coconut milk or almond milk.
  • 1 tsp organic GF orange extract *optional
  • 2 tsp orange zest (use a micro plane or a fine grater)
  • 1/2 tsp baking soda + 1 tsp apple cider vinegar mixed in a separate pinch bowl
  • 3/4 cup fresh cranberries, minced
  • 1/2 cup coconut flour, sifted
  • 2 tbsp golden flax meal *optional
  • 1/3 cup paleo friendly chocolate chips (soy & dairy free), or for low carb use chopped low carb chocolate bar * optional
  • 1/4 cup pecans, chopped *optional, can omit for nut free


Servings 8
Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

In a large mixing bowl combine: 3 eggs, maple syrup, milk of choice, melted butter or coconut oil, vanilla extract, lemon or orange zest, minced cranberries, and baking soda-apple cider vinegar mixture. Stir together thoroughly.
Add to mixture in bowl: coconut flour, golden flax meal. Stir in thoroughly.
Add to batter the optional pecans and chocolate chips. Mix in well.
Spoon batter into loaf pan and spread evenly in pan.
Bake at 375 F for about 28 to 32 minutes, or until tooth pick comes out of center clean.
Cool, slice and serve. Store any left-over portions in fridge.

Nutritional Data for Low Carb Version: Servings: 8, Serving size: 1 slice, Cal: 176, Carbs: 10.8 g / Net Carbs: 6.6 g, Fiber: 4.2 g, Fat: 13 g, Protein: 5 g, Sugar: 2 g

Nutritional Data for Paleo Version: Servings: 8, Serving size: 1 slice, Cal: 225, Carbs: 23 g / Net Carbs: 19.8, Fiber: 4.2, Protein: 5 g, Sugar: 14 g

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