This incredible low carb keto White Chocolate Cranberry Bread is so easy to make and is filled with plump fresh cranberries and creamy white chocolate.
Preheat oven to 350. Line a standard loaf pan with parchment.
Combine the cream cheese, butter, and sweetener in the food processor. Pulse until smooth. Add the eggs, cream, flours, baking powder, and vanilla. Pulse until well combined. Stir in 1 cup of the cranberries and ¼ cup of the white chocolate chips.
Transfer the batter to the prepared loaf pan. The batter will be thick. Scatter the remaining ¼ cup cranberries and ¼ cup white chocolate chips on top of the batter.
Bake for 60-75 min or until the center feels firm when lightly pressed and the edges are deep golden brown. (Check at 45 minutes and cover with foil if getting too brown).
Cool for 15 minutes in the pan. Run a knife around the edges and then lift the parchment to remove it from the pan. Cool completely.
Melt the ½ cup white chocolate chips and coconut oil in the microwave stirring every 15 seconds or in a double boiler on your stovetop. Drizzle half of this over the cooled cranberry bread. Sprinkle with the additional white chocolate chips and dried cranberries. Drizzle the rest of the melted chocolate on top.
Notes
Nutrition: this has a lot of fiber! Don't let the 17 total carbs fool you. Minus the 10 grams of fiber and each generous slice has only 7 NET carbs. The white chocolate chips have a very low net carb count. Sugar-Free Chocolate:save 10% off at ChocZero with my link and code "joyfilledeats". This stacks with their bundles, free shipping over $35, and sale prices which equals great prices on all things chocolate!Substitutions: swap the fresh cranberries for sugar-free dried cranberries or frozen cranberries. To Store: keep the bread in a sealed container with a tight-fitting lid. It can be stored at room temperature or refrigerated for up to 4 days. To Freeze: store in an airtight container in the freezer for up to 3 months. Notes on Sweeteners: