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Apricot cake



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) 



Used Kanso products
Kanso MCTfiber
Kanso KetoBiota
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