Low-Carb White Chocolate Cranberry Bread

Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Halve the cranberries.

Step 2Place the cranberries in a baking sheet lined with parchment paper. Drizzle with coconut oil and toss to combine. Sprinkle the 2 tbsp sweetener all over the cranberries. Place in the oven and bake for 15 minutes. (You'll need some more dried cranberries for topping. If you don't have any Sugar-Free Dried Cranberries ready, double the amount of ingredients needed to bake the cranberries so you have enough to use on top.)

Step 3Remove from the oven and let them cool down while you prepare the batter.

Step 4Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Line a loaf pan with parchment paper. I used a 21 x 11 x 6 cm (8 x 4 x 3 inch) pan but a slightly larger pan will also work.

Step 5In a bowl, combine all the dry ingredients for the bread: almond flour, coconut flour, baking powder and the Erythritol.

Step 6In another bowl, place the orange zest, eggs, vanilla and sour cream. Using an electric mixer, process until combined. Add the dry ingredients and process again.

Step 7Add the cooked cranberries and fold into the batter.

Step 8Pour the batter into the lined loaf pan. Place in the oven and bake for about 30 to 40 minutes, until the cake is set in the middle and the top is golden brown. If the cake browns too quick, you can loosely cover it with a baking foil.

Step 9Remove from the oven and let it cool down completely. Then, just before adding the chocolate topping, place in the fridge for at least 30 minutes. This will help the chocolate solidify once you pour it over the cake.

Step 10While the cake is in the fridge, prepare the white chocolate ganache topping. Break the chocolate into small pieces. In a small bowl, combine the cream and butter and microwave until hot, or use a small saucepan to heat up.

Step 11Add the chocolate pieces into the bowl with the hot cream and butter mixture. Let it sit undisturbed for 5 minutes, and then stir to combine until smooth and glossy. Let the chocolate ganache cool down to room temperature before drizzling on top of the cake.

Step 12Remove the cake from the fridge and pour the chocolate ganache on top.

Step 13Finally, sprinkle with the Sugar-Free Dried Cranberries.

Step 14Place the cake in the fridge for a few minutes to allow the chocolate ganache to set. Slice and serve.

Step 15Store in the fridge for up to 5 days.