Low Carb Walnut Orange Bread

Serve immediately or store in refrigerator for up to 5 days.

Serves: 8

Ingredients

1 cup Atkin's Bake Mix
12 packets splenda
1 tsp. baking soda
2 large eggs
1/2 cup butter, softened.
2 tablespoons heavy cream
1 tsp. vanilla extract
1 tsp. orange peel
1/2 cup walnuts, chopped.
2 Each Egg Whites
Butter for greasing loaf pan.

Method

  1. Preheat oven to 375 degrees F. Generously butter a loaf pan, 8 by 4-1/2 by 2-1/2inches.
  2. Cream butter with half the sugar substitute with electric mixer in large bowl. Blend in whole eggs one at a time. Add cream plus water mixture, or soy milk, and vanilla. Add orange rind. Sift together bake mix and baking soda and blend into mixture.
  3. Blend in walnuts. Beat egg whites with remaining sugar substitute until stiff and fold into other ingredients.
  4. Pour into loaf pan and bake for 25 minutes. Let cool for 5 minutes.

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