Cranberry “Corn Bread”


Cranberry “Corn Bread”

  • Category: Side Dish


  • 1/2 cup + 1 tablespoon LC-Blanched Almond Meal Flour
  • 3 tablespoons coconut flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/4 cup butter, softened
  • 1/4 cup LC-Natural Sweet White
  • 2 eggs, beaten
  • 1/4 cup unsweetened almond milk
  • 1/2 cup fresh or frozen cranberries, chopped


  1. Preheat oven to 325 degrees F. With coconut oil, grease the bottom and sides of an 8-inch baking dish.
  2. In medium bowl, sift together almond flour, coconut flour, sweetener, salt and baking powder. Set aside.
  3. In small bowl, whisk together the milk, butter and eggs.
  4. Pour milk mixture into flour mixture and stir just until softened.
  5. Fold in cranberries.
  6. Pour into prepared baking dish and bake 18-20 minutes, or until done.
  7. Let cool completely before cutting into squares.

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