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Grease and flour (with coconut flour) a non-stick loaf pan.
Preheat oven to 350°F.
In a food processor, pulse together almond meal, coconut flour, cocoa, flax meal, SPLENDA® Sweetener, salt, and baking soda.
Add eggs, one at a time. Pulse after each addition.
Add vanilla and vinegar. Pulse until well blended.
Remove lid of processor and stir in walnuts and cranberries with a spoon.
Use spatula to pour batter into greased/floured baking pan.
Place in oven for 25 minutes.
Cover with foil and continue to bake for another 5-10 minutes until a toothpick comes out clean.
Don’t overcook. The heat of the pan will continue to cook it.
Let it cool completely.
If you don’t have almond meal, you can grind whole almonds with a high speed food processor to make your own.