I made some yummy dried cranberries on Wednesday and used half of them for my toasted keto muesli mix and the rest in this loaf. You can also use sour cream or a mix of both Greek yoghurt and sour cream instead of all yoghurt for this loaf.To summarise: mix your dry ingredients in large mixing bowl. In a pot on low heat melt butter and stir in your preferred keto sugar to partly dissolve sugar and mix in the rest of the wet ingredients; fold into dry mix. Add fruit – any dried or fresh berries are fine to substitute!I have also posted the quick method I used to dry the cranberries below. So much better than shop bought, if you have the time.Cranberry Lemon Yoghurt LoafIngredients:

• 1 1/2 cups fine almond flour
• 1/2 cup whey protein powder (or use coconut flour)
• 2 1/4 tsp baking powder
• 1/2 tsp natural salt
• 1/2 cup butter (1 stick)
• 1 cup keto sugar
• 1 tblsp oil (I used grapeseed)
• 4 eggs, beaten
• 1 cup Greek yoghurt
• 2 tsp vanilla essence
• 1 tsp lemon essence
• 1 tsp lemon zest optional
• 1 cup dried cranberries

Method:

1. Measure almond flour, protein powder or coconut flour, baking powder and salt into a large mixing bowl
2. Melt butter in a flame proof bowl on stove, when melted whisk in sugar to dissolve, add 1 tblsp oil
3. Beat 4 eggs and add vanilla and lemon essence and zest of lemon if using, whisk in the 1 cup yoghurt
4. When butter and sugar mix is cooled add to beaten eggs and yoghurt mix
5. Stir wet ingredients into dry flour mix
6. Fold in 1 cup dried cranberries
7. Pour into lined loaf pan for large loaf
8. Top with berries
9. Make sure to place on middle rack of oven (I forgot and it was too high, which is why mine is so dark)
10. If it gets too dark cover with tented aluminum foil
11. Bake 1 hour at 350F, or until a skewer comes out clean
12. Let cool for 15 minutes and then turn out of loaf pan
13. Serve with fresh whipped or heavy clotted cream as a dessert, or have sliced

This loaf has a very fine crumb. You can also sub the lemon essence with almond essence, it will have an almost frangipani flavour if you do that. It is a very light batter. I sliced it while still warm, so my photos are not that great, but it smelled so delicious I could not wait. I suggest waiting!I made two loaves, the other is blueberry and orange zest in the batter. I used a silicone loaf pan and it bulged out, but was still perfect. It’s in the freezer for the holidays!I had a little bit of batter over which I poured over keto dark chocolate chips and blueberries. Very yum!To make the dried Cranberries: 12 oz cranberries (about 4 cups)2 tblspn Grapeseed oil1/2 cup fine keto sugarSlice the berries in half, toss in oil. Spread out on parchment lined cookie sheet, sprinkle with sugar (I used powdered xylitol) and dry in oven about 4 – 6 hours at 170F.Making the cake next!That was a tasty LCHF pie my sweetie baked.Holiday lights are up too! Just simple but fun.