The flavor combo of walnuts and cranberries is hard to beat in my book. This application of that flavor affinity is simply delicious. So simple to make and what a lovely addition to your Holiday dessert offerings!
This recipe isn’t suitable until you reach the nuts and berries rung of the Atkins Phase 2 OWL carb ladder.
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1 c. my Einkorn Bake Mix (or use a lower-carb bake mix)
1/3 c. heavy cream
3 large eggs, beaten
3/4 c. erythritol sweetener
1/8 tsp. KAL stevia (or sweetener of choice to equal 1/4 c. sugar)
1 c. fresh or frozen cranberries, coarsely chopped
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 :
264 calories, 23 g fat, 9.25 g carbs, 3.01 g fiber, 6.24 g NET CARBS, 9.81 g protein, 97 mg sodium (use a lower carb bake mix without Einkorn flour in it to pull net carbs down)