Mini Cranberry Lime Loaves – Low Carb and Gluten-Free

By coffeycake

Ingredients

• Loaves:
• 3 cups almond flour
• 1/3 cup unflavoured whey protein powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1/2 cup Swerve Sweetener or granulated erythritol
• 3 large eggs
• 20 drops stevia extract
• 2 tbsp lime zest
• 1/2 cup freshly squeezed lime juice
• I cup cranberries, chopped
• Glaze:
• 1/2 cup powdered Swerve Sweetener or powdered erythritol
• 3 tbsp freshly squeezed lime juice

Preparation

Step 1

1.For the loaves, preheat oven to 325F and butter 4 mini loaf pans very well.
2.In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.
3.In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in stevia extract and lime zest.
4.Beat in half of the almond flour mixture, then beat in lime juice. Beat in remaining almond flour mixture until well combined.
5.Stir in chopped cranberries and divide among prepared pans.
6.Bake 30 minutes, or until top is golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.
7.For the glaze,combine powdered erythritol and lime juice in a small bowl and stir until smooth. Drizzle over cooled loaves.

Notes


Serves 16. Each serving has 7 g of carbs and 2.7 g of fiber. Total NET CARBS = 4.3 g.