Ingredients Jump to Instructions ↓

  1. 1 3/4 cups 192g / 6.8oz Atkins Bake Mix

  2. 1 cup 198g / 7oz Granulated sugar substitute

  3. 1/4 teaspoon 1 1/3ml Salt

  4. 1 tablespoon 15ml Orange zest

  5. 9 tablespoons 135ml Egg yolks (large)

  6. 3/4 cup 177ml Cold water

  7. 1/2 cup 118ml Vegetable oil

  8. 2 teaspoons 10ml Vanilla extract

  9. 12 teaspoons 60ml Egg whites - room temperature (large)

  10. 1/2 teaspoon 2 1/2ml Cream of tartar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 325 degrees. In a large bowl whisk bake mix, sugar substitute, salt and zest. In another bowl, combine yolks, water, oil and vanilla extract. Slowly add liquid to dry mixture with spatula to combine. With an electric mixer on high, beat whites and cream of tartar until stiff, about 4 minutes. In three additions fold whites into batter. Pour into ungreased 10-inch tube pan. Bake 55 minutes until pick inserted in center comes out clean. Cool upside down. (If tube pan does not have legs, invert onto the neck of a heavy bottle.) To unmold, run knife around center and outside of cake. This recipe yields 10 servings. Carbohydrates: 7.7 grams Net Carbs: 5.5 grams Fiber: 2.2 grams Protein: 8 grams Fat: 16.9 grams Calories: 260 Description: "As close to a chiffon cake as low carb baking can get."


Send feedback