Cranberry Crumb Cake

    You would never know that there is not even 1 gram of flour in this delicious cake. It is also packed with protein, so it is a great way to start your day!

    23 g raw egg whites, whipped into stiff peaks

    23 g raw egg yolks

    11 g macadamia nuts, ground into butter

    10 g coconut oil, melted

    5 g fresh cranberries, chopped small

    2 g calorie-free sweetener, Truvia™

    0.3 g baking powder

    0.1 g cinnamon

    11 g pecans, ground fine

    10.5 g European-style butter

    Optional: pinch of salt, 3–5 drops of vanilla flavor, Bickford™

    Preheat oven to 350°F. After measuring all ingredients on a gram scale, fold the egg yolks, macadamia nuts, coconut oil, cranberries, Truvia™, baking powder, cinnamon, and optional salt and vanilla flavor into the egg whites. Pour the batter into a lightly greased baking dish (about 2-cups capacity). Bake for about 15 minutes then spread the ground pecans and butter on the top of the cake. Continue baking until cooked thoroughly, about 20–25 minutes total.

    CALORIES: 408
    2.2 g CARBS