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Gingerbread Pear Loaf


Atkins Gingerbread Pear Loaf
4.9g
Net Carbs
Prep Time: 15 Minutes
Style:Other
Cook Time: 60 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

8g

Protein

17.8g

Fat

2.6g

Fiber

218.4kcal

Calories

calculator How to Calculate Atkins Net Carbs

INGREDIENTS

  • 2/3 cup Almond Meal, from whole almonds
  • 30 grams Whey Protein Concentrate (30g=1/3 cup)
  • 1/4 cup Coconut Flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Xanthan Gum
  • 1/8 tsp Allspice, ground
  • 1/2 cup Butter, salted or unsalted
  • 1/2 cup Swerve Sweetener, Brown
  • 1/4 cup Maple Syrup (sugar-free)
  • 1/4 cup Buttermilk, whole milk
  • 2 each Egg
  • 2 tsp Vanilla Extract
  • 2 Tbsp Ginger Root, fresh, grated
  • 1 medium Asian Pear

DIRECTIONS

  1. Preheat oven to 350°F. Grease an 8 ½ x 4 ½ inch loaf pan.
  2. In a large bowl whisk together the almond meal, whey, flour, baking powder, baking soda, salt, cinnamon, xanthan gum, and allspice until well combined.
  3. Melt the butter in a microwave safe bowl. In a medium bowl, whisk together the butter, sweeteners, buttermilk, eggs, vanilla and ginger.
  4. Use a wooden spoon or rubber spatula to thoroughly mix the wet ingredients into the dry ingredients. Wash, quarter and core the pear. Slice one quarter into thin slices. Chop the other three quarters into roughly ½-inch cubes. Fold the pear cubes into the batter, and scrape the batter into the prepared pan. Top with the pear slices and bake for 45 minutes.
  5. Remove from oven and cover with foil. Bake for another 15 minutes or until a toothpick comes out clean. Let cool for at least 15 minutes before removing from pan. Let cool completely before slicing into 8 equal portions. Store in an airtight container at room tempurature for up to 2 days, or freeze for up to 3 months.

Cooking Tip

How to Calculate Atkins Net Carbs

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

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