Recipes

Low Carb Holiday Cranberry Cake Recipe

Atkins Low Carb Holiday Cranberry Cake
2.9g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.8g

Protein

11.2g

Fat

7.5g

Fiber

136.2cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 5 each Egg (1 large fresh, whole, raw egg = 50g)
  • 1 1/2 cup(s) truvia sweet complete (1/4 cup= 42 g)
  • 2 teaspoon SweetLeaf Stevia Sweetener (with inulin)
  • 12 tablespoon Unsalted Butter Stick
  • 1 tsp Vanilla extract
  • 1 cup Coconut Flour
  • 42 grams Whey Protein Concentrate (30g=1/3 cup)
  • 0 1/2 tsp Xanthan Gum
  • 6 oz Cranberries, fresh

DIRECTIONS

  1. Heat oven to 350°, prepare a rectangular 8-inch by 11-inch baking pan with a coat of butter.
  2. In the large bowl of a stand mixer, beat the eggs and sweeteners on medium high speed for 7-9 minutes, until lightened in color, doubled in volume, and the mixture reaches the ribbon stage. Do not rush this step as it provides the leavening for this cake. Add softened butter and vanilla and continue to mix until butter is reduced to very small chunks.
  3. Sift together the coconut flour, whey, and xanthan gum to eliminate all clumps. Stir the flour into the eggs until evenly combined. Do not over stir as the eggs will deflate. Fold in the cranberries and scrape into the prepared baking pan, smoothing to even the batter. Bake for 40-45 minutes until top is browning and toothpick inserted into the center comes out clean. Watch closely in the last 5 minutes to ensure cake does not burn.
  4. Allow cake to cool completely before slicing into 16 even pieces. One piece of cake is one serving.

Cooking Tip

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