Sukrin sugar free, low carb, gluten free cake mix

A blend to bake a perfect cake - now you can enjoy a delicious cake on a diet!

The most important features of the mixture for a gluten-free dough Sukrin:

•     low carb (80% less carbohydrates)
•     low-fat
•     rich in protein
•     no gluten
•     no added sugar
•     does not raise the level of sugar in the blood
•     it contains almond flour instead of wheat flour
•     easy to prepare

By using the Sukrin mixture, you can bake any dough easily and quickly - you can be sure it will be delicious and moist and all you need is 4 eggs, 10 spoons of oil and water and the additives you choose - fruit, nuts or chocolate pieces. A special combination of ingredients of the mixture makes the finished dough has a slightly crunchy top. Sukrin blend is a base for other cakes, such as apple pie, carrot cake and many more.

The mixture is ideal for baking a large dough, a cake and even muffins.

The mixture for baking a low-carb dough contains, instead of wheat flour, almond flour and Fiberfine, and sugar was replaced by Sukrin. Thanks to this, the baked cake has a delicious taste and excellent, moist consistency, but it contains minimal amounts of calories, fat and carbohydrates.

Preparation of a gluten-free pastry without sugar Sukrin:

• Preheat the oven to 175 ° C.
• In a bowl, mix 4 large eggs, 200 ml of water and 100 ml of oil (or 50 ml of oil, buttermilk or cottage cheese for an even healthier and equally delicious cake!)
• Add the contents of the package and mix with a whisk until the dough is smooth.
• Optional: add ingredients at your discretion - fresh or dried fruits, nuts, chocolate pieces, etc.
• Pour into ᴓ20cm pan baking tray lined with baking paper or plate for muffins (12 holes).
• Bake in the middle of the oven about 30 minutes for a large cake, 20 minutes for muffins.