Lower -Carb Vanilla Cake Blend - Organic, gluten -free mix or pancakes, high in protein
Our mix for low carbohydrate -content cakes*, super easy and delicious
Do you have time to buy the ingredients individually and mix them separately? We do the job for you with our mixture of cakes. Here is your mix of Organic Workout Lower-Carb* Cakemix cakes, with a gluten, with a balance of vegetable and animal proteins. Quick and easy to prepare and 100% delicious, everything without added sugar, gluten, yeast, artificial flavors or other benefits.
Enjoy fewer carbohydrates*without added sugar
Our organic mixture for cakes consists of a mixture of vegetable and animal proteins, gluten-free oatmeal and is slightly sweetened with erythritol, low carbohydrate sweetener.
Average nutritional values and energy per 100 g: energy: 1381kj / 331 kcal; Fat: 16.6 g, of which saturated fatty acids: 2.5 g; Carbohydrates: 38 g **, of which sugar ***: 4 g, of which polydroxylic alcohols: 29 g; Proteins: 29 g; Salt: 1 g
*5 g of carbohydrates used in 100 g. With 80% less carbohydrates compared to conventional pancakes: 26 g carbohydrates per 100 g according to the German federal food code.
** Net carbohydrates (carbohydrates minus polyhydroxyl alcohols) = 9 g / 100 g.
*** of natural origin without addition
Recipe for cheesecake
- 100 g Organic Workout Cakemix + 75 ml Vegetable Milk (almond milk)
- 75 g cashew nuts (soaked) + 50 ml coconut milk
- 1 tablespoon coconut oil + 3 teaspoons lemon juice
- 1 tablespoon of erythritol + 1 peak of salt knife
Preparation: 1:
Info: The recipe is for a mini spring form (12 cm in diameter). For a large spring shape, simply multiply all the ingredients by 5 or 6. Mix well cakemix and vegetable milk (almond milk). Pour the dough for the base in a greased spring shape and bake in the preheated oven at 160 ° C (fan oven) for about 40 minutes. For the mixture of "cheese", mix the soaked anacars, coconut milk, coconut oil, lemon juice, erythritol and salt in a blender or pass with a hand blender. Spread the cream cheese over the cooled base and place in the freezer for 30 minutes. Then it is kept in the refrigerator until it is ready for consumption.