Recipes

Low Carb Peanut Butter Blended Breakfast Cake Recipe

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Atkins Low Carb Peanut Butter Blended Breakfast Cake
7.5g
Net Atkins Count TM
Prep Time: 10 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
26.9g

Protein

36g

Fat

8.5g

Fiber

512.8cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/4 cup Almond Breeze almond milk, unsweetened FNDDS
  • 1 lrg raw egg USDA
  • 1 Tbsp breakfast syrup, sugar free Smucker's
  • 1 Tbsp creamy peanut butter, natural Smucker's
  • 0 1/2 Tbsp heavy whipping cream USDA
  • 2 Tbsp Hemp Hearts hemp seeds, shelled Manitoba Harvest
  • 1 Tbsp chia seeds FNDDS
  • 1 tsp psyllium husk fiber Now
  • 0 1/4 tsp baking powder, double acting, no added aluminum Bob's Red Mill
  • 1 pinch table salt USDA
  • 1 sec spray canola oil cooking spray, non-aerosol ACH Store Brands
  • 0 1/2 bar Atkins Peanut Butter Granola Bar
  • 5 ea fresh blueberries USDA

DIRECTIONS

  1. Heat oven to 350°F.
  2. In a blender, combine almond milk, egg, sugar free syrup, peanut butter, heavy cream, hemp seeds, chia seeds, psyllium, baking powder, and salt. Blend on high until seeds are broken down and thoroughly combined.
  3. Spray an 8-ounce oven safe container with oil. Pour in the blended mixture, and stir in chopped Atkins Peanut Butter Granola Bar. Sprinkle blueberries over the top and bake for 25-30 minutes, until a toothpick comes out clean. Serve while warm. One cake as described is one serving.

Cooking Tip