Einkorn Cranberry Walnut Cake

Einkorn Cranberry Walnut Cake

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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INGREDIENTS:

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)

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