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Strawberry pudding cake



Provides 1799.3 kcal per 1251.5 g


For the dough:   
15 g Egg substitute 
150 ml Water
25 drops Vanilla aroma
30 ml Rapeseed oil
65 g Erythritol
100 g KetoBaking Mix (Kanso) 
66.5 g (5 pouches) MCTfiber (Kanso) 
1/4 tsp. Baking powder
For the topping:   
200 g Strawberries
250 ml Soy drink, without sugar
250 ml Water
50 g Vanilla pudding powder, without sugar
75 g KetoBiota (Kanso)


Cake pan 26 cm, citrus fiber and oil to grease the pan

Used Kanso products
Kanso MCTfiber
Kanso KetoBiota
Step 1

Preheat the oven to 180 degrees (top/bottom heat).

Step 2

For the batter, mix the egg substitute with water and then add vanilla aroma, rapeseed oil and erythritol. Mix all ingredients until foamy.

Step 3

Then add KetoBaking Mix, MCTfiber and baking powder and mix with a dough hook.

Step 4

Grease the cake pan and dust with citrus fiber. Spread the batter evenly in the pan and bake in the oven for 15-20 minutes.

Step 5

Let the cake cool and prepare the strawberry topping. To do this, weigh the strawberries, wash them and spread them on the cake.

Step 6

For the cake glaze, heat soy drink and water in a saucepan and stir in the pudding powder and KetoBiota once it has come to the boil. Then bring to the boil again briefly and spread the mixture over the cake.

Nutrional values


Total (8 portions - 1251.5 g) Per portion (156.4 g)
Ketogenic Ratio 1.8:1 1.8:1
Energy (kcal) 1799.3 224.9
Fat (g)  142.3 17.8
of which MCT (g) 82.3 10.3
Carbohydrates (g) 33.3 4.2
Protein (g) 41.9 5.2