Lemon Cranberry Bread

February 10, 2016

This delicious recipe was created especially for our LAKANTO® fans by Katrine Volynsky: Sports nutritionist, wellness coach, and Living Foods instructor, Katrine Volynsky combines state-of-the-art science and technology with her knowledge of nutrition and holistic healing to help individuals achieve their health and wellness goals.

  • Prep: 24 mins
  • Cook: 54 mins


1/2 cup Lakanto Golden

1 tbsp lemon peel

1/2 tsp vanilla extract

1/4 tsp celtic or himalayan salt

1/4 tsp baking soda

1/4 tsp baking powder

1 tsp Lucuma

juice of one lemon

2 eggs or equivalent of egg replacer

1/4 cup coconut of melted oil

1/4 cup coconut or almond milk

1 cup gluten free flour

2 cups cranberries


1Preheat the oven to 350F.

2In a bowl combine eggs, LAKANTO®, lemon peal, soda , baking powder, salt, lemon juice, vanilla and lucuma. Beat the mixture until throughly mixed , add oil and milk and start slowly adding flour. Mix well.

3Use a bread pan and either line it with unbleached parchment paper or grease it with coconut oil. Pour half of the dough in.

4Use half of cranberries and arrange them in the dough. Use spatula to pat them into the dough. Cranberries will try to rise during the baking so it is nice to saturate batter as much as possible.

5Spread the rest of the dough in your bread pan. Arrange the second half of cranberries on top of the bread.

6Place in the oven for 40-50 minutes. Check the bread by inserting into the middle. if it is clean , the bread is ready.

7Cool and serve as is or while still warm remove from the pan and spread LAKANTO® coconut frosting.