Low Sugar Castella

Name: Low Sugar Castella
Total time: 40 min
Yield: 376 g
Ingredients: allulose powder 10 spoon; easy-to-digest low-fat milk 60 ml; liquid allulose 20 spoon; salt 3 dose (1/3 tsp); lemon juice 3 g; vanilla extract 15 serving; cake flour 45 g; fresh eggs 220 pcs

A castella made with alternative sweeteners.

Cook 40 min Difficulty EASY 505 kcal

#low sugar #diet #low carb #low calorie

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Ingredients

Main ingredients

allulose powder 0.5 spoon
easy-to-digest low-fat milk 60 ml
liquid allulose 1 spoon
salt 3 dose (1/3 tsp)
lemon juice 3 g
vanilla extract 1 serving
cake flour 45 g
fresh eggs 4 pcs

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 63.09 g 44%

Protein 33.9 g 24%

Fat 20.2 g 32%

Serving size 376g

Cooking steps

1

Separate the egg whites and yolks.
2

Add erythritol and vanilla extract to the yolks and mix well.
3

Whip the egg whites until stiff peaks form to make meringue.
4

Add low-carb flour to the yolk mixture and combine.
5

Gently fold the meringue into the batter in 2–3 additions.
6

Pour the batter into the mold and smooth the top.
7

Bake in a preheated oven at 170°C (338°F) for 30 minutes.

Low Sugar Castella

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