Cranberry Orange Walnut Bread

Yield: 6 individual mini-loaf pans (5½” x 3” in size) or 12 servings
Net Carbs: 5g per serving

Ingredients

Dry Ingredients

• 2 cups almond flour
• ½ cup coconut flour
• ½ cup flaxseed meal
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp cream of tartar
• 1 Tbsp ground cinnamon
• 1 tsp sea salt
• 2 Tbsp granulated orange peel
• 1 cup Monk Fruit sweetener

Wet Ingredients

• 4 whole large eggs
• 4 egg whites
• ½ cup sour cream
• ½ cup melted butter or coconut oil
• 1 cup whole fat buttermilk*
• 1 cup unsweetened nut milk
• 1 Tbsp vanilla extract
• ¾ cup finely chopped fresh or frozen cranberries
• 1 cup ground walnuts, divided

*Or make your own buttermilk with 1 cup whole milk and 1 Tbsp apple cider vinegar. Let stand for 10 minutes

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly oil 6 mini-loaf pans.
3. In a large-size bowl, thoroughly combine the dry ingredients.
4. In a separate medium-size bowl, mix and combine all wet ingredients including the cranberries and ¾ cup of the walnuts.
5. Add the wet ingredients to the dry ingredients in the large bowl and combine well until dough is formed.  
6. Spoon dough evenly into 6 mini-loaf pans filling each about ⅔ full.
7. Sprinkle balance of walnuts over loaves.
8. Bake for 35 to 40 minutes or until top is lightly browned and toothpick comes out clean.