Gulerodskage
Savler du ligesom os over gulerodskage, hver gang du ser den på en café, og ville ønske, at sukker ikke var så dårligt for dig?
Forestil dig min glæde, da det lykkedes os at lave en opskrift på en keto-gulerodskage, der smager præcis SOM DEN ÆGTE VARE, men uden sukker, kulhydrater og gluten!
Makroer pr. stykke: 300 kalorier, 28 g fedt, 3,5 g nettokulhydrater, 10 g protein
Ingredients
CAKE:
4 eggs
1/2 cup (1 dl) erythritol
2 cups (4,8 dl) almond flour
1,5 carrot
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp cardamom
1/2 tsp ginger
1/4 tsp salt
1-2 scoops of MCt-powder (unflavoured)
FROSTING:
8.8 oz. (250g) cream cheese
1/3 cup (0,8 dl) heavy cream
2 tbsp erythritol
1 tbsp lemon or lime juice
Instructions
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Set oven on 300°F/150°C
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Blend almond flour, baking soda, cinnamon, cardamom, ginger and salt in a bowl.
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Mix the eggs and erythritol with an electrical mixer in a separate bowl until they become white and fluffy. I do exactly 12 minutes. This is the most important step because the fluffier the eggs the more fluffy and moist the bread gets.
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Fold in the dry ingredients in the eggs. Very important to fold and not mix because you want to keep as much air as possible in the eggs.
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Shred the carrot and blend in the egg mix
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Pour the mix in a bread pan covered in a baking sheet. Bake for 35-40 minutes.
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Put in the fridge or freezer to let it cool before adding the frosting.
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Add all ingredients for the frosting in a bowl. Mix with an electrical mixer until it becomes a thick cream. Put in the fridge while waiting for the cake to cool. Then cover the top of the cake with a thick layer of frosting and shredded carrot. Store in the fridge until it’s time to serve! 😋🥳
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Written by Camilla Henriksen Co-founder The Friendly Fat Co. Keto nerd, food blogger and health hacker.
