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Apricot cake
Moderate
1.5:1
Ingredients
Provides 2583.8 kcal per 1160.0 g
| 300 g | Apricots, from the jar, without sugar |
| 20 g | Egg substitute |
| 200 ml | Sparkling water |
| 250 ml | Cream alternative, vegan |
| 50 g | Erythritol |
| 100 g | Almonds, ground |
| 50 g | MCTfiber (Kanso) |
| 100 g | KetoBaking Mix (Kanso) |
| 20 drops | Vanilla aroma |
| 10 g | Xanthan |
| 10 g | Baking powder |
| 70 g | KetoBiota (Kanso) |
Preparation
Step 1
Preheat oven to 175 °C (top/bottom heat).
Step 2
Drain apricots, weigh, quarter and set aside.
Step 3
Mix the egg substitute with sparkling water for about one minute with the mixer, while gradually adding the cream alternative.
Step 4
Mix erythritol, ground almonds, MCTfiber, KetoBaking Mix, vanilla aroma, xanthan, baking powder and KetoBiota.
Step 5
Mix the egg substitute mixture with the other ingredients and knead everything with a hand mixer with dough hook.
Step 6
Spread the dough on the baking paper with a spatula. Finally, spread the apricots on the cake and bake in the preheated oven for about 30 minutes.
Nutritional values
| Total (12 pieces - 1160.0 g) | Per piece (96.7 g) |
|---|---|---|
| Ketogenic Ratio | 1.6:1 | 1.6:1 |
| Energy (kcal) | 2583.8 | 215.3 |
| Fat (g) | 206.7 | 17.2 |
| of which MCT (g) | 68.1 | 5.7 |
| Carbohydrates (g) | 69.8 | 5.8 |
| Protein (g) | 61.3 | 5.1 |
