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Keto Cranberry-Ginger Loaf Recipe


Atkins Keto Cranberry-Ginger Loaf
2.9g
Glucides nets Atkins™
Prep Time:5 Minutes
Style:American
Cook Time:30 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

4g

Protein

8.5g

Fat

1.1g

Fiber

104.7cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1 1/4cupWhole Grain Soy Flour
  • 3tspBaking Powder (Straight Phosphate, Double Acting)
  • 0 1/2cup shelled (50 halves)English Walnuts
  • 2largeEgg White
  • 0 1/4tspSalt
  • 0 1/2cupUnsalted Butter Stick
  • 0 2/3cupSucralose Based Sweetener (Sugar Substitute)
  • 2tbspSour Cream (Cultured)
  • 1TbspGinger
  • 1tspVanilla Extract
  • 1cup, wholeCranberries
  • 2largeEgg (Whole)

DIRECTIONS

  1. Preheat over to 350°F. Toast walnuts in an even layer on a cookie sheet for 8 minutes. Cool, place walnuts in food processor until finely ground.
  2. Grease a 9x5x3 inch loaf pan with oil spray.
  3. In a large bowl, combine soy flour, baking soda, walnuts and salt. In a medium bowl, with an electric mixer on medium, beat butter and sugar substitute until fluffy, about 3 minutes. Add eggs, sour cream, ginger and vanilla and beat until well-combined, about 1 minutes. Fold in cranberries. Fold in bake mix mixture. Set aside.
  4. In another medium bowl, beat whites until stiff, but not dry, peaks form. Gently fold whites into batter until just combined. Spoon batter into prepared pan and bake 40 to 45 minutes until a toothpick inserted in the center comes out clean.
  5. Cool in pan on wire rack for 10 minutes before removing. Cook loaf on wire rack for at least 30 minutes before slicing.

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.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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