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.

2.2 g CARBS