Cranberry Cream Cheese Loaf

A cranberry cream cheese loaf cake that is low in carbs and gluten free too.   Enjoy a healthy cake in the holidays.  Or when you can get your hands on some cranberries.

This cranberry cake is soft and delicious.  The addition of cream cheese to the cake mixture makes the cake moist without being wet.  The sharpness of the cranberries compliments the sweetness of the sponge.

I have not used a lot of sweetener as I like the tartness that the cranberries.  If you have more of a sweet tooth you may want to add extra sweetener.  I would recommend that you taste the cranberry cake mixture and adjust if necessary.

The unbaked cake mixture could be eaten straight out of the bowl. Well, I could have!  It is so light, creamy and fluffy that I would happily consider making a batch of this just to eat!  I don’t normally use a spoon to clean the bowl after the cake mixture has been put into the tin, but with this I also licked the bowl clean!

Ingredients

• 1/2 cup (113g) Low Carb Sweetener
• 1/2 cup (113g) Butter, unsalted softened
• 8 oz (224g) Cream cheese softened
• 4 Eggs
• 1 teaspoon Vanilla extract
• 1/2 cup (56g) Coconut flour
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1 cup (110g) Cranberries

Instructions

1. Preheat the oven to 180C/350F degrees.
2. Grease and line a 2lb loaf tin with parchment paper.
3. Whisk the butter and sweetener together.
4. ........................

for full instruction please see : divaliciousrecipes.com

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