Atkins Cake Recipes

Ingredients:

1 3/4 cup Atkins bake mix
1 cup granulated sugar substitute, (such as Splenda)
1/4 tsp salt
2 tsp lemon zest
9 large eggs, room temp, separated
3/4 cup cold water
1/2 cup vegetable oil
4 tsp vanilla extract, divided
1/2 tsp cream of tartar
1 cup heavy cream
4 packet sugar substitute
1 qt strawberries, halved
1/2 cup blueberries

Instructions:

Our holiday dessert is a tender vanilla cake topped with a layer of whipped
cream and berries.

1. Heat oven to 350°F. Line a 13-inch x 9-inch baking pan with parchment
paper. In a large bowl whisk bake mix, sugar substitute, salt and zest.
Combine yolks, water, oil and 2 tsp vanilla extract. Slowly add liquid
mixture to dry mixture; combine with a spatula.

2. With an electric mixer on high, beat whites and cream of tartar until
stiff peaks form, about 4 minutes.

3. In three additions fold whites into yolk mixture. Pour batter into
prepared pan. Bake 25 minutes until toothpick inserted in center comes out
clean. Cool completely.

4. Transfer cake to a serving platter. Insert strips of waxed paper
underneath cake. With an electric mixer on high, beat cream, remaining 2
tsp vanilla extract, and sugar substitute until soft peaks form. Spread
whipped cream in an even layer on top and sides of cake.

5. Arrange blueberries in upper left corner of cake to form a small blue
square field to represent stars. Form 'stripes' by arranging strawberries
in horizontal lines across cake. Remove paper strips before serving.


Prep time: 25 minutes

Bake/Cook time: 25 minutes

Carbohydrates: 14 grams

Net Carbs: 10 grams

Fiber: 3.5 grams

Protein: 8 grams

Fat: 26 grams

Calories: 364

Servings: 10