Sugar-Free Almond Cake with Sukrin Almond Flour

Sugar-Free Almond Cake with Sukrin Almond Flour

By Debbie Russel Published: April 08, 2014



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The smarter difference: 1/4 of the calories and 84% less carbs than regular Almond Cake

Serve: 8 Time to prepare: 10 min Time to cook: 20 min - Preparation: Easy
Free From: Sugar, Gluten, Wheat, Yeast and Soya
Suitable for Diets: Diabetics and Coeliacs
Suitable for Lifestyles: Low-Carb, 5:2 Diet, Atkins, Sugar-Free and Vegetarian
Allergens (Contains): Milk
Beneficial Nutrition: Low-Carb, Low-Fat and High-Protein
Sukrin Products: Almond Flour and Sukrin:1


Sukrin Low-Carb Almond Cake, Gluten-Free, high Protein with Sukrin Almond Flour

This is a lovely cake to serve as a dessert, we topped ours with some zero fat Greek yoghurt sweetened with Sukrin Icing our version of icing sugar with zero carbs or calories, and lots of lovely seasonal fresh fruit, finished with passion fruit. In the winter months, it would be lovely topped with some cold stewed fruit, sweetened with Sukrin Icing. Its a very easy cake to make, but do keep an eye on it when in the oven, and if it starts to look too dark before it’s cooked, cover loosely with foil.



Prep time: 10 min Cook time: 20 min

Ingredients



Yield: 4 servings


Instructions:

  • Grease and line a 24cm cake tin, and preheat the oven to 200C/390F/GM8.
  • Mix the milk and the oil in a bowl. Whisk the eggs. Mix the Sukrin Almond Flour with the baking powder and Sukrin:1 in another bowl.
  • Add the liquids and stir well. Pour mix into the prepared cake tin.
  • Bake for 20 minutes or until the cake springs back when you press it gently. Decorate as desired.
 

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