Banana Bread - Low Carb
1 cup butter
1 cup Splenda
5 eggs
1 tsp baking powder
2 tsp banana extract
2 cups almond meal -- flour
Instructions:
1) Cream butter and Splenda.
2) Add eggs one at a time beating after each egg.
3) Mix flour with baking powder and add egg mixture a little at a time while beating.
4) Add extract. Pour into a small loaf pan.
5) Bake at 350 degrees for 35-45 minutes.
6) Check with toothpick at 35 minutes.
Per Serving: 259 Calories
7 carbs
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Banana Cinnamon Swirl Bread - Low-Carb
Serving Size: 8
6 egg yolks
6 egg whites
1/2 tsp cream of tartar
2 tbl Splenda
1/3 cup Atkins Bake Mix, or soy flour
2 tbl Splenda
1-1/2 tsp banana extract
1 tsp vanilla
1 tbl chopped peanuts, finely chopped
1-1/2 tsp Splenda
1-1/2 tsp cinnamon
Instructions:
1) Separate the eggs, put the whites in a large mixer bowl with the cream of tartar and 2 tbl Splenda.
2) Whip the whites until stiff, but not dry peaks form. Set aside.
3) In a seperate bowl, beat the yolks with the remaining 2 tbl Splenda and the extracts.
4) Stir in the bake mix and the nuts.
5) Add a heaping ladle of whites to the yolk/bake mix mixture, stir until well blended and a fairly thin batter.
6) Pour this batter into the whites and gently fold in until well combined. Be careful not to break down the volume of the whites.
7) Spray a loaf pan and spoon in 1/2 the batter; sprinkle on 1/2 the splenda/cinnamon mix.
8) Spoon the rest of the batter on top, sprinkle on the remainer of the Splenda/cinnamon.
9) Place in a preheated 350°F (180°C) oven and bake for about 28 minutes.
10) Cool almost completely in the pan, remove and finish cooling on a rack.
11) Slice into 8 slices and store in a covered container in the fridge. Separate the slices with wax paper.
Per Serving: 69 Calories
2 carbs
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