Slow Cooker Cranberry Orange Bread

Slow Cooker Cranberry Orange Bread
Recipes
Breakfast
Gluten Free
Ingredients
- 3 cups almond flour
- 2/3 cup Swerve, granulated
- 1/4 cup unflavored whey protein powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1/2 cup butter, melted
- 2/3 cup almond milk
- Zest of one orange
- 1/4 cup orange juice
- 1/2 tsp orange extract or vanilla extract
- 1 cup cranberries
- 1 cup chopped walnuts (optional)
Instructions
- Grease the inside of a 6-quart slow cooker.
- In a large bowl, whisk together the almond flour, Swerve, protein powder, baking powder, and salt. Stir in the eggs, butter, almond milk, orange zest, orange juice, and orange extract until well combined.
- Carefully fold in the cranberries and nuts. Spread the batter into the slow cooker and cook on low for 2 ½ to 3 hours, until the center of the cake is set and firm to the touch. Let cool in slow cooker and cut into slices.
- Serve warm or room temperature.
Makes 10 servings.
Nutrition Facts Serving Size 1 piece Servings 10 |
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Calories 380 |
Total Fat 33g |
Total Saturated Fat 8g |
Cholesterol 100mg |
Sodium 310mg |
Total Carbs 22g |
Dietary Fiber 6g |
Sugars 3g |
Swerve 13g |
Protein 12g |
Net Carbs: 3g |
