Slow Cooker Cranberry Orange Bread
Slow Cooker Cranberry Orange Bread

Slow Cooker Cranberry Orange Bread

Recipes   Breakfast     Gluten Free    


  • 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)


  1. Grease the inside of a 6-quart slow cooker.
  2. 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.
  3. 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.
  4. Serve warm or room temperature.

Makes 10 servings.

Nutrition Facts

Serving Size 1 piece

Servings 10

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
Slow Cooker Cranberry Orange Bread