Lemon Chickpea Cake

Name: Lemon Chickpea Cake
Yield: 390 g
Ingredients: Almond Flour 70 g; Liquid Allulose 40 ml; Fresh Eggs 110 pcs; Boiled Chickpeas 170 g

833 kcal

#Vegan #Low Sugar #High Protein #Low Carb #Low Calorie

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Ingredients

Main ingredients

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 89.77 g 37%

Protein 43.78 g 18%

Fat 48.06 g 45%

Serving size 390g

Cooking steps

1

Drain the boiled chickpeas.
2

Preheat the oven to 180°C.
3

Add lemon juice, lemon zest, boiled chickpeas, oat flour, baking powder, stevia, vanilla extract, and almond milk to the blender and blend until smooth.
4

Pour the batter into the baking tin.
5

Bake in the oven at 180°C for 25 minutes.
6

Let it cool and serve.

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