Keto Cranberry Yogurt Loaf

If you love baking something sweet but want to keep things low carb, this keto cranberry yogurt loaf is a great pick.

It has a soft, moist crumb with little bursts of tart cranberry in every slice. The orange zest adds a nice fresh touch too.

I make this when I want a treat that feels a bit special but still fits my keto lifestyle. No sugar crash, no guilt.

The Greek yogurt is what keeps it so tender, and the simple glaze on top makes it look and taste like something from a bakery.

It works great with coffee in the morning or as a light dessert after dinner.

Why You’ll Love This Recipe

Naturally Low Carb – Almond and coconut flour keep this loaf keto friendly without giving up that soft cake texture.

Bright Citrus Flavor – Fresh orange zest adds a sweet and zesty note that makes every bite taste amazing.

Tart Cranberry Pops – Fresh cranberries burst with tangy flavor that balances the sweet glaze beautifully.

Super Moist Crumb – Greek yogurt and butter make this loaf tender and moist, never dry or crumbly.

Recipe Ingredients

For The Cake

• 1 3/4 cups Almond Flour
• 1/4 cup Coconut Flour
• 2 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 3 Large Eggs
• 2/3 cup Granulated Allulose
• 3/4 cup Full-Fat Plain Greek Yogurt
• 1/3 cup Melted Unsalted Butter
• 1 tbsp Orange Zest
• 1 tsp Vanilla Extract
• 3/4 cup Fresh Cranberries

For The Glaze

• 1/3 cup Powdered Allulose
• 1 tbsp Heavy Cream
• 1 tsp Orange Juice

How To Make

Step 1

Preheat the oven to 325°F. Grease a 9×5-inch loaf pan and line it with parchment.

Step 2

Whisk the almond flour, coconut flour, baking powder, and salt in a medium bowl.

Step 3

In a large bowl, whisk the eggs and allulose until smooth. Whisk in the Greek yogurt, melted butter, orange zest, and vanilla extract.

Step 4

Stir the dry ingredients into the wet ingredients, then fold in the cranberries. Spread the batter into the loaf pan.

Step 5

Bake for 44 to 52 minutes, until the loaf is golden and the center is set. Cool in the pan for 20 minutes, then transfer to a rack.

Step 6

Whisk the powdered allulose, heavy cream, and orange juice into a thick glaze.

Step 7

Drizzle the glaze over the cooled loaf and let it set for 10 minutes before slicing.

Tips

Measure Your Flours the Right Way

Almond flour and coconut flour both pack down easily, so scooping straight from the bag can give you way too much.

From my experience, the best way is to spoon the flour into your measuring cup and then level it off with the back of a knife.

This matters most with the coconut flour. It soaks up a ton of moisture, so even a little extra can turn your loaf dry and crumbly.

Let the Batter Rest Before Baking

Once you mix everything together, let the batter sit for about 5 minutes before you spread it into the pan.

Coconut flour needs a little time to soak up the wet ingredients, and this short rest lets it thicken up properly.

I’ve found that skipping this step can leave you with a batter that looks too loose, which then bakes into a denser, wetter middle.

Keep Your Cranberries From Sinking

Fresh cranberries are heavy, so they like to drop to the bottom of the loaf while it bakes.

My favorite trick here is to toss them with a spoonful of the almond flour mixture before folding them in.

That light coating helps them grip the batter and stay spread out, so you get a little pop of tart cranberry in every slice instead of all of them stuck at the base.

More Recipes

• Keto Lemon Poppy Seed Loaf
• Keto Lemon Blueberry Pound Cake
• Keto Banana Bread
• Keto Blueberry Muffins

Frequently Asked Questions

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well here, so you do not have to thaw them first.

Just toss them in a little of the almond flour before folding them in, which helps keep them from sinking to the bottom while the loaf bakes.