Low Carb Holiday Cranberry Cake
2.9g
Net Carbs
5.8g
Protein
11.2g
Fat
7.5g
Fiber
136
Calories
Ingredients:
- 12 tablespoons Unsalted Butter Stick
- 1 1/2 cup(s) truvia sweet complete (1/4 cup= 42 g)
- 1 cup Coconut Flour
- 1/2 teaspoon Xanthan Gum
- 42 grams Whey Protein Concentrate (30g=1/3 cup)
- 6 ounces Cranberries, fresh
- 1 teaspoon Vanilla extract
- 5 each Egg (1 large fresh, whole, raw egg = 50g)
- 2 teaspoons SweetLeaf Stevia Sweetener (with inulin)
Directions:
- Heat oven to 350°, prepare a rectangular 8-inch by 11-inch baking pan with a coat of butter.
- 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.
- 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.
- Allow cake to cool completely before slicing into 16 even pieces. One piece of cake is one serving.
