I haven't baked a cake in awhile and wanted something low cal for dessert. With it being winter I'm not in the mood to eat my usual low cal treat of Halo Top ice cream. It's cranberry season so I baked this delicious moist cake with a mixture of erythritol and monkfruit instead of sugar. Monkfruit is a small melon grown in Asia. Previously I had always used stevia as my sugar replacement which tastes bitter raw, but monkfruit tastes sweet just like sugar and is zero calories! I used Earth Balance which is a plant based buttery spread but you can use regular butter or for even less calories just cooking spray.
Ingredients:
- 2 cups flour
- 1 cup Classic Monkfruit (or the entire 8.29 oz bag if you like it sweeter)
- 1½ tsp baking powder
- 1½ tsp vanilla extract
- 1 tsp salt
- ½ tsp baking soda
- juice of 1 orange squeezed
- grated peel of 1 orange
- 2 eggs, room temperature
- 1 TB original Earth Balance (optional)
- 2 cups fresh cranberries
- ½ cup chopped walnuts or pecans (optional)
- 8 oz sour cream
Directions:
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan with Earth Balance.
- In one bowl mix together the dry ingredients.
- In another bowl beat the eggs. Then add the orange, nuts, sour cream and vanilla.
- Slowly combine the two bowls and gently fold in the cranberries. Then pour mixture into the loaf pan.
- Bake for one hour or until a knife comes out clean. Cool on rack for 15 minutes.
8g carbs, 4g protein, 14g fat, 2g fiber, 3g sugar,
vs 1 slice of Starbucks Banana Nut Bread
420 calories, 52g carbs, 6g protein, 22g fat, 2g fiber, 30g sugar
Related Posts:
Healthy Apple Walnut Bread
Sugar Free Pumpkin Bread
Sugar free chocolate muffins
vs 1 slice of Starbucks Banana Nut Bread
420 calories, 52g carbs, 6g protein, 22g fat, 2g fiber, 30g sugar
Related Posts:
Healthy Apple Walnut Bread
Sugar Free Pumpkin Bread
Sugar free chocolate muffins
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