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Sugar-Free and Gluten-Free Carrot Cake



Try this delicious carrot cake that is both gluten and refined sugar free!

 

Ingredients:

  • 2 cups/180g/6.3 almond meal
  • 1/3 cup/30g/1 oz rice flour
  • 1/3 cup/30g/1 oz gluten free cornflour
  • 2 tsp gluten free baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2/3 cup/120g/4.2 oz Natvia
  • 2/3 cup/80g/2.8 oz walnuts, chopped
  • 2 carrots, peeled and grated
  • 4 eggs, separated

Method:

  1. Preheat oven to 160°C and grease a loaf pan.
  2. Combine the almond meal, rice flour, cornflour, baking powder, baking soda, cinnamon, Natvia, walnuts, carrots and egg yolks until fully combined.
  3. In a separate bowl whisk egg whites until stiff peaks form.
  4. Fold egg whites into first mixture, just until combined.
  5. Pour into prepared pan and place into oven.
  6. Bake for 40-50 minutes until golden brown and a toothpick comes out clean.

 

Makes 12 slices. Macros for 1 slice: Calories: 205 Fat: 15.5g Carbs: 12.1g Fibre: 3.1g Sugars: 1.4g Protein: 7.7g



  




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