This turned out really well! It's a modified version of the Zucchini Nut Bread that I made up myself. Actually, omitting the zucchini reduces the carb content by a LOT! 1.5 net carbs per serving? Not too shabby! It's great for a last-minute Sunday morning breakfast... just don't eat the whole loaf. ;-)
Servings: 20
Prep time: 15 minutes
Bake/Cook time: 1 hour
Nutritional Info
Carbohydrates: 2.5 grams
Net Carbs: 1.5 grams
Fiber: 1 grams
Protein: 3 grams
Fat: 14.5 grams
Calories: 167
Ingredients
1 cup Atkins Bake Mix
1 cup finely ground almonds
2 1/2 cups granular sugar substitute (aka, Splenda)
1 tablespoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup canola oil
4 eggs
1 1/2 teaspoon vanilla extract
Directions
1. Heat oven to 350ยบ F. Grease an 8x 4 loaf pan; set aside. In a large bowl whisk together Bake Mix, ground almonds, sugar substitute, cinnamon, salt, baking soda, and baking powder. In a medium bowl, mix vegetable oil, eggs, and vanilla extract.
2. Pour zucchini mixture into bake mix mixture. Mix well. Pour batter into prepared pan. Bake 45 minutes to 1 hour (in my oven, it only needed to bake for 30 minutes!) until golden brown, and a cake tester inserted in center comes out clean. Cool on wire rack before cutting into thin slices
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