Sugar-Free Cake

Name: Sugar-Free Cake
Total time: 120 min
Yield: 1467 g
Ingredients: Allulose Powder 65 g; Soybean Oil 35 g; Milk 60 ml; Cornstarch 12 g; Fresh Eggs 330 pcs; Almond Flour 165 g; Allulose Powder 20 spoon; Frozen Blueberries 100 g; Heavy Cream 600 ml; White Chocolate 80 g

Cook 120 min Difficulty NORMAL 4,298 kcal

#sugar free cake #low sugar cake #diet #dessert #cake recipe #erythritol #almond flour #home baking #healthy baking

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Ingredients

Main ingredients

Allulose Powder 65 g
Soybean Oil 35 g
Milk 60 ml
Cornstarch 12 g
Fresh Eggs 6 pcs
Almond Flour 165 g

Seasonings/Sauce

Allulose Powder 20 spoon
Frozen Blueberries 100 g
Heavy Cream 600 ml
White Chocolate 80 g

Nutrition summary

Carbohydrates 210.28 g 18%

Protein 95.49 g 8%

Fat 381.76 g 74%

Serving size 1467g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

Add eggs and erythritol to a bowl and whisk together.
3

Sift in almond flour and baking powder, then mix well.
4

Add milk and vanilla extract, and mix until well combined.
5

Pour the batter into a cake pan and smooth the top.
6

Bake in the preheated oven for 25–30 minutes.
7

Let it cool completely before removing from the pan.

Sugar-Free Cake

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