This little snack or breakfast coffeecake is delicious topped with a dollop of whipped cream. I’ve decided to add it to my Thanksgiving dessert tray. I used cranberries that were previously frozen in the bag, but you could use fresh as well, or sugar-free dried berries if you make your own using a low-carb recipe. This recipe isn’t suitable until you reach the nuts and berries rung of the Atkins Phase 2 OWL carb ladder.
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