Low-Carb Cranberry Lemon Protein Loaf [dairy-free option]

Dense & full of flavour, you will never know it is ‘better’ for you!

One of my mom’s favourite holiday flavour combinations is lemon & cranberry! She loves it in all forms (cookies, scones, loaves, etc.). I wanted to create a healthier version of this classic favourite that was low in sugar, & higher in protein & fiber. This recipe passed the taste test & has some added nutritional benefits that you just don’t get with the traditional high sugar & carbohydrate variations.

Sweetener I love

My go-to sweetener for sugar-free baking is Lakanto. It doesn’t raise blood sugar levels or spike insulin, it bakes very similar to ‘real’ sugar, & it doesn’t hurt my stomach like many ‘sugar-free’ sweeteners tend to do. I always have this stocked in my pantry so that when I have that sweet craving I can whip up healthier, lower-sugar versions of my favourite treats! For this recipe, I used the powdered Lakanto sweetener!

Protein Powder Recommendations

For this recipe, I used F-Factor’s grass-fed vanilla whey protein powder. This stuff is a game changer when it comes to ‘healthier baking’. If you have checked out some of my latest recipes you will know how much of a fan I am. It is also FULL of fiber, which is wonderful for this time of year as getting enough fiber is crucial for feeling full & satisfied.

For my dairy-free friends out there, my favourite brands are Ancient Nutrition’s vanilla bone broth protein & LivWell Nutrition’s vanilla bean protein (vegan).

With all that being said I have only tested this recipe with the grass-fed whey protein I shared above & the ingredients I have listed in the recipe below. I am happy to offer alternative substitutions for the ingredients used if you don’t have something. However, I cannot say for sure how it will affect the final outcome as I have only tested it with the specific ingredients outlined below.

I hope you all love the recipe as much as I do, & be sure to tag me on Instagram in your re-creations so I can share them on there!

Print Recipe

Low-Carb Cranberry Lemon Protein Loaf [dairy-free option]

Low-carb, sugar-free, dairy-free option, dense, & delicious cranberry-lemon loaf will wow anyone you make this for!

Prep Time

10 Minutes

Cook Time

45 Minutes

Servings

Slices

Ingredients

Cranberry Lemon Protein Loaf

• 6 tbsp Avocado oil Can sub ghee or coconut oil
• 6 tbsp Nut milk I used unsweetened cashew milk
• 1 Lemon Juiced plus the rind (grated)
• 1/4 tsp Pink salt
• 1 tsp Baking powder
• 1 tsp Almond extract
• 3 tsp Lemon extract
• 1/2 cup Powdered Lakanto Or preferred sweetener of choice
• 1 Egg
• 1 cup Vanilla Protein Powder My favourites are linked above
• 3/4 cup Almond flour
• 2 tbsp Cassava Flour
• 1/2 cup Fresh cranberries Plus a couple extra for the top

Lemon Almond Protein Icing

• 5 tbsp Nut milk I used unsweetened cashew milk
• 1/4 cup Vanilla Protein Powder The one I used is linked above
• 1 tbsp Avocado oil Or oil of choice
• 3 tbsp Powdered Lakanto Or preferred powdered sweetener or choice
• 1/4 tsp Almond extract
• 1/4 tsp Lemon extract

Prep Time 10 Minutes Cook Time 45 Minutes Servings Slices Ingredients Cranberry Lemon Protein Loaf 6 tbsp Avocado oil Can sub ghee or coconut oil 6 tbsp Nut milk I used unsweetened cashew milk 1 Lemon Juiced plus the rind (grated) 1/4 tsp Pink salt 1 tsp Baking powder 1 tsp Almond extract 3 tsp Lemon extract 1/2 cup Powdered Lakanto Or preferred sweetener of choice 1 Egg 1 cup Vanilla Protein Powder My favourites are linked above 3/4 cup Almond flour 2 tbsp Cassava Flour 1/2 cup Fresh cranberries Plus a couple extra for the top Lemon Almond Protein Icing 5 tbsp Nut milk I used unsweetened cashew milk 1/4 cup Vanilla Protein Powder The one I used is linked above 1 tbsp Avocado oil Or oil of choice 3 tbsp Powdered Lakanto Or preferred powdered sweetener or choice 1/4 tsp Almond extract 1/4 tsp Lemon extract

Instructions

Cranberry Lemon Protein Loaf

1. Preheat oven to 350 C. Line a baking tray with parchment paper or grease with oil of choice & set aside.
2. Mix all ingredients in a large bowl well, until most clumps are gone, adding the cranberries at the end. Save some of the grated lemon rind to top over cooled loaf with the protein glaze.
3. Pour into prepared pan (you can also use a silicon doughnut pan, muffin pan or mini loaf pan).
4. Baking times will vary depending on your oven & type of pan being used. I baked mine for about 40-45 minutes. Just watch it carefully & when it turns brown & slightly bounces back to the touch it is ready to come out. You can also stick a fork in and make sure it comes out clean.

Lemon Almond Protein Icing

1. Mix all ingredents in a small bowl & combine until there are no clumps left. Drizzle over slightly cooled loaf & top with the leftover grated lemon rind, enjoy!