Recipe

Low Carb Walnut Cake

/
/
Low Carb Walnut Cake
Preperation Time: 60
minutes
Cook Time: 40
minutes
Total Time: 100
minutes
Number of servings: 1

Ingredients

Dough Ingredients
(Lactose-free) Cottage Cheese
63
g
Egg
1
Mashed Avocado or Softened Butter
20
g
Psyllium Husk Flour
7
g
Defatted Walnut Flour
30
g
Defatted Hazelnut Flour
30
g
Ground Hazelnuts
9
tablespoons
Powdered Erythritol with Magnesium
2
tablespoons
Baking Soda
1/4
teaspoon
Lemon Zest
from 1 lemon
Cinnamon Powder
1/2
teaspoon
Rum
to taste
Filling Ingredients
Ground Walnuts
150
g
Coconut Fat
2
tablespoons
Milk of Choice
50
ml
Powdered Erythritol with Magnesium
5
tablespoons
Rum
to taste

This recipeis is

Vegan
Paleo
Low carb
LCHF
KETO
Gluten free

Step 1:

Combine all of the ingredientsfor the dough.  Knead into a ball, wrap with foil and place in the fridge for 1 hour.

During this time, prepare the filling: Mix all of the ingredients until evenly combined.

Step 2:

After one hour, take the dough out of the fridge and roll it out to a thickness of about 4 mm between two baking papers.

Spread the filling over the dough and gently roll it. Transfer to a baking pan lined with baking paper.

Bake for 40-50 minutes at 170°C. Let to cool, sprinkle with erythritol powder, decorate and serve.

Bon Appetit!

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This recipe is

Diabetics friendly
Fit
Gluten free
Gluten free
KETO
LCHF

Gallery

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Buy the ingredients

Defatted HAZELNUT + WALNUT flour (gift box)
Defatted HAZELNUT + WALNUT flour (gift box)
15,18
PSYLLIUM HUSK flour – powder
PSYLLIUM HUSK flour – powder
9,99
POWDERED ERYTHRITOL with magnesium - Natural sweetener
ERYTHRITOL (POWDERED) with magnesium
5,999,99
HAZELNUT PROTEIN – DEFATTED FLOUR
HAZELNUT PROTEIN – DEFATTED FLOUR
9,99
WALNUT PROTEIN – DEFATTED FLOUR
WALNUT PROTEIN – DEFATTED FLOUR
8,99

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