Holiday Gingerbread
4.5g
Net Carbs
10.6g
Protein
15.1g
Fat
1.8g
Fiber
196
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/4 teaspoon Cloves (Ground)
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/2 cup Heavy Cream
- 1 teaspoon Nutmeg (Ground)
- 1 fluid ounce Coffee (Brewed From Grounds)
- 1/2 cup 100% Stone Ground Whole Wheat Pastry Flour
- 1/4 cup Unsalted Butter Stick
- 9 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 1/2 teaspoon Cinnamon
- 8 large Eggs (Whole)
- 3 teaspoons Ginger
- 1/2 teaspoon Ginger (Ground)
- 3 tablespoons Cocoa Powder (Unsweetened)
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix; you will need 1/2 cup.
- Heat oven to 350°F. Butter a 9-inch round cake pan.
- Whisk flour, 1/2 cup baking mix, cocoa powder, baking powder, salt, nutmeg, cinnamon, ground ginger and cloves in a bowl to combine.
- In another bowl, beat egg yolks and sugar substitute with an electric mixer on high speed until thick ribbons form when the beaters are lifted, 3 to 4 minutes. Beat in melted butter until smooth. Add cream, fresh ginger and coffee; beat until thoroughly combined, about 1 minute. Add dry ingredients and stir until just mixed.
- With a clean mixing bowl and beaters, beat egg whites until stiff peaks form, 3 to 4 minutes. Mix one-third of egg whites into batter to lighten. Gently fold in remaining egg whites in two additions until just combined. Pour batter into prepared pan.
- Bake until cake has risen and a toothpick inserted in the center comes out clean, 25- to 30 minutes. Cool cake in pan on a wire rack for 5 minutes. Remove cake from pan and let cool completely on the rack.
- If desired, whip extra cream flavored with ground ginger and sugar substitute to taste. Serve gingerbread with a dollop of flavored whipped cream.
