- 40% less calories
- 75% less carbohydrates
- 10% dietary fiber (more than 100% wholemeal bread)
- Twice the protein content
- No added sugar
Now it’s easy to make your own healthy chocolate cake! This cake mix contains Sukrin instead of sugar, and we’ve replaced part of the flour with fat-reduced almond flour and FiberFin. The result is a delicious low-carb and low GI cake.
Weight: 375 g
Instructions: Pour the cake mix into a large bowl and add 300 ml water, 3 eggs and 100 ml neutral oil (rapeseed or coconut). Mix well together. Pour the mixture into a round cake tin (24 cm in diameter). Bake at 175 degrees Celsius for about 25-30 minutes on the middle rack.
Provides approximately 800 g of ready-made pie.
Ingredients: Wheat flour, sweetener: erythritol (Sukrin), low-fat almond flour, 7 % cocoa powder, modified potato starch, FiberFin (natural resistant starch from corn), fibre (from chicory and potato), raising agents: bicarbonate and disodium phosphate, wheat gluten, salt, emulsifier: mono- and diglycerides, aroma, acidity regulator: citric acid, stabilizer: xanthan gum, sweetener: sucralose.
Nutritional value per 100 g of the finished product:
Energy value: 239 kcal/ 1000 kJ
Fat: 14.9 g
including saturated: 1.5 g
Carbohydrates: 22.1 g
including sugar: 0 g
including polyols: 9.9 g (erythritol*)
Fiber: 10 g
Protein: 9 g
Salt: 0.8 g
* Erythritol does not increase blood sugar, 0 glycemic index
ATTENTION: when using a single dose of erythritol more than 30 grams can act as a laxative.
Produced by Funksjonell Mat (Norway).
