Diabetic Carrot Bread

Name: Diabetic Carrot Bread
Total time: 20 min
Yield: 542 g
Ingredients: Almond flour 100 g; Leavening agent (baking powder) 2 g; Fresh eggs 110 pcs; Apple 120 g; Peanut butter 60 g; Fresh carrot 150 g

Cook 20 min Difficulty EASY 1,205 kcal

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Ingredients

Main ingredients

Almond flour 100 g
Leavening agent (baking powder) 2 g
Fresh eggs 2 pcs
Apple 120 g
Peanut butter 60 g
Fresh carrot 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 62.82 g 20%

Protein 49.86 g 16%

Fat 89.46 g 64%

Serving size 542g

Cooking steps

1

Wash the carrot thoroughly and grate it using a grater.
2

In a bowl, mix almond flour, baking powder, salt, and cinnamon powder.
3

In another bowl, beat the eggs, olive oil, and erythritol together until well combined.
4

Add the grated carrot and mix again.
5

Add the dry ingredients to the wet ingredients and fold together with a spatula.
6

Pour the batter into a pound cake pan lined with parchment paper.
7

Bake in a preheated oven at 180°C (356°F) for 35 minutes.
8

Let it cool and cut into bite-sized pieces.

Diabetic Carrot Bread

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