Einkorn Cranberry Walnut Cake

Einkorn Cranberry Walnut Cake

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.

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

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