This little snack or breakfast coffeecake is delicious. I was looking at clafouti recipes today and one for a cherry clafouti caught my eye. I decided that since I have never cared for the eggy, wetness of clafouti, I’d try it as a straight cake instead and toss in some walnuts for good measure. Good decision! It came out GREAT! I used cranberries I had previously frozen in the bag, but you could use fresh as well, or sugar-free dried berries if you make your own.
This recipe isn’t suitable until you reach the nuts and berries rung of the Atkins Phase 2 OWL carb ladder.
INGREDIENTS:
1 c. my Einkorn Bake Mix (or use a lower-carb bake mix for lower carbs)
1/3 c. heavy cream
3 large eggs, beaten
3/4 c. erythritol sweetener
Dash of stevia (I used 1/8 tsp. KAL stevia)
1 c. chopped fresh or frozen cranberries
½ c. walnuts, coarsely chopped
DIRECTIONS: Preheat oven to 350º. Grease a baking pie plate or quiche dish with coconut oil and set aside. Chop the berries and walnuts coarsely (I did so in my food processor pulsing a few times). Add the bake mix and sweeteners and stir/pulse until blended. Add the eggs and cream and pulse 1-2 more times to mix well into a chunky batter. Scrape batter into prepared dish, spreading evenly. Pop into 350º oven for 35-40 minutes or until center passes a toothpick test. Slice into 6 servings and serve warm with coffee or cool and add a dollop of sweetened whipped cream when serving if you like.
NUTRITIONAL INFO: Makes 6 servings, each contains (not including whipped cream):
264 cals, 23g fat, 9.25g carbs, 3.01g fiber, 6.24g NET CARBS (lower with other low-carb bake mix), 9.81g protein, 97 mg sodium
Buttoni's Low-Carb Recipes 
Can you use almond flour? Would you use the same amount?
I don’t know. Almond flour is not a full bake mix. My mix has shortening, leavening and several “flours”. Substitutions are not an easy thing in low carb baking. You can try it, but you’ll have to add some baking powder, some oil, and it still may not cook up right. You’d do better to use a FULL low-carb bake mix of some sort with those element ratios already tested.
Would Carbquik Bake Mix work? It only has 2g of carbs per 1/3 cup.
It should work OK, but my mix has some shortening in it, so you might want to add 2 Tbsp. of butter to your recipe for best results. Hope you’ll let me know how you like it! 🙂
I don’t think you’ll get the same result, Judy. A low-carb bake mix of some sort will work better as there’s a bit of carbalose flour in most of them. Almond flour alone renders a fairly crumbly cake IMHO. Jen Eloff has a simple home-made low-carb mix http://low-carb-news.blogspot.com/2012/05/splendid-gluten-free-bake-mix-always-on.html that cooks up well consistently for me. I think that would work much better than straight almond flour.