This is a wonderful recipe, which I tweaked quite a bit and I must say, it turned out great.
Dryness is a constant problem with low carb desserts I find. So I’m always looking to introduce liquid and fat into the recipe to help it along. Also, I find that adding various flours does help to boost its height and therefore presentation.
Hope you enjoy it.
INGREDIENTS:
- 1½ sticks unsalted butter, softened
- 4 oz. cream cheese, softened
- 4 beaten eggs
- ½ c. + 2T. vanilla whey protein
- 1/4 c. oat flour
- 1/4 c. coconut flour
- juice of ½ small orange or 1/2 c
- zest of l small orange (about 1 T.)
- 1/2 tsp orange extract
- 1 T. oat flour
- 2 T. oat fiber or wheat fiber
- 1 tsp. baking powder
- 1 tsp. cream of tartar
- ½ c. each granular Splenda and erythritol
- 1/2 c pumpkin seeds, and sliced almonds
- glaze made from sugar and orange juice for the top
INSTRUCTIONS:
- Preheat oven to 350º.
- Soften cream cheese and butter and blend the two together until very smooth.
- Beat in the 4 eggs, fruit zest and juice.
- Now add in the Splenda and erythritol.
- Stir well.
- Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth.
- Add the nuts if using.
- Using rubber spatula, scrape batter into 5×8″ oiled loaf pan and spread batter evenly in pan.
- Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary.
- Toothpick test center for doneness.
- Cool on a rack until about half cooled, turn out on plate and continue to cool.
- Add the glaze.
SERVES: 12
NOTES: You can omit the nuts and seeds if you desire, or add different ones. You could also add dried fruit of your choice. Makes a great desert for company with the addition of fresh fruit as a compote or fresh.
SOURCE: Sherry Peyton
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