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Keto Walnut-Orange Bread Recipe


Atkins Keto Walnut-Orange Bread
2.4g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:Other
Cook Time:25 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.

4.3g

Protein

10.6g

Fat

1g

Fiber

123cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/2cup shelled (50 halves)English Walnuts
  • 0 1/2cupUnsalted Butter Stick
  • 0 1/2cupSucralose Based Sweetener (Sugar Substitute)
  • 2largeEgg (Whole)
  • 2tbspHeavy Cream
  • 2tbspTap Water
  • 2tbspOrange Peel
  • 1tspVanilla Extract
  • 1cupWhole Grain Soy Flour
  • 2largeEgg White

DIRECTIONS

  1. Preheat oven to 375° F. Grease an 8x4- inch loaf pan with oil spray. On a separate baking sheet toast the walnuts for 6 minutes. When cool finely grind in a blender and set aside.
  2. With an electric mixer on medium speed, beat butter and 1/4 cup sugar substitute in a large bowl until light and fluffy, about 5 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Turn mixer speed down to low and add cream and water mixed together, orange zest and vanilla. Mix until well-blended, then add soy flour and ground toasted walnuts and beat until just-combined. Set aside.
  3. In another large bowl with an electric mixer, beat egg whites and remaining sugar substitute until stiff peaks form, about 3 minutes. Fold whites into batter gently, until well incorporated.
  4. Spoon batter into prepared pan and bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool in pan 5 minutes; invert onto wire rack to cool completely. Makes 16 servings.

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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