Grandma's Almond Flour Cranberry Bake

My grandma is the coolest. When I come home to Michigan she bakes and this time she made this delicious cranberry thingy. I say "thingy" because it's supposed to be a bread but we used so many substitutions it wasn't exactly a bread but it was delicious. She took a traditional cranberry bread and used almond flour instead of white flour and monk fruit instead of sugar.


WAY healthier.


Why? It's full of fats, protein, and fiber that will keep you blood sugar stable instead of processed sugar.


I tried re-creating it with a slight variation and it turned out totally different. You know, no one can do it like grandma. That being said, I'm going to give you the low down on two different options...


Here's grandma's version.. she used frozen cranberries so it made this soft, fall apart bake (almost like a crumble). As you can see... we dove in so fast I barely spared any to snag a quick photo.