Diabetic Breakfast Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 179.3
- Total Fat: 6.9 g
- Cholesterol: 17.7 mg
- Sodium: 159.0 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 4.3 g
- Protein: 4.8 g
View full nutritional breakdown of Diabetic Breakfast Bread calories by ingredient
Introduction
This tasty low carb, sugar free bread is full of omega 3's from the flaxseed. The pineapple and chocolate chips go really well together. This tasty low carb, sugar free bread is full of omega 3's from the flaxseed. The pineapple and chocolate chips go really well together.Number of Servings: 12
Ingredients
-
Crushed Pineapple in 100% pineapple juice (no sugar), 1 20 oz can
Semisweet chocolate chips, .5 cup
Baking Soda, 1 tsp
Baking Powder, .5 tsp
Vanilla Extract, 1 tsp
Splenda, 1 cup
Light Stick Margarine, 4 Tbsp
Whole Wheat Flour, 1 cup
Flour, white, 1 cup
Egg, fresh, 1 large, beaten
Ground Flaxseed Meal, 3/4 cup (reserve 1 tablespoon)
Water, 3 Tbsp
Directions
Preheat oven to 350 and lightly spray a 12 count muffin tin with baking spray.
Cream together the margarine, all but 1 tablespoon of the flawseed and the splenda. Add eggs, drained pineapple, chocolate chips, white and wheat flour, baaking soda, baking powder and vanilla. After well mixed, placed into individual muffin cups and bake for 60 minutes.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SKSAMPLER.
Cream together the margarine, all but 1 tablespoon of the flawseed and the splenda. Add eggs, drained pineapple, chocolate chips, white and wheat flour, baaking soda, baking powder and vanilla. After well mixed, placed into individual muffin cups and bake for 60 minutes.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SKSAMPLER.
