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Sukrin sugar free chocolate cake mix

Sukrin

a27090017540401

New product

The mixture for baking a low-carb chocolate cake contains, instead of wheat flour, almond flour and Fiberfin, and instead of Sukrin sugar. Thanks to this, the baked cake has a delicious chocolate flavor and an excellent, moist consistency, but it contains minimal amounts of calories, fat and carbohydrates.

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35,96 pln

Available in stock

Weight net. 410g.; 8,77 pln/100g.

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Main flavor:

Mix for baking perfect sugar-free cake - now you can enjoy a delicious cake on a diet!
The most important features of the mixture for chocolate cake without sugar Sukrin;

  •     low calorie (40% fewer calories!)
  •     low carb (75% less carbohydrates)
  •     high in fiber (8% - more than in whole wheat bread)
  •     low-fat
  •     rich in protein (2 times more than in a normal chocolate cake)
  •     0g of 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 cake easily and quickly - you can be sure it will be delicious and moist and all you need is 4 eggs, 10 tablespoons of oil and water and the ingredients you choose - fruits, nuts or chocolate pieces. A special combination of ingredients of the mixture makes the finished dough has a slightly crunchy top.

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 Fiberfin, 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 sugar cake without sugar Sukrin:

• Preheat the oven to 175 ° C.
• Mix 3 large eggs in a bowl, 300 ml of water and 100 ml of oil (or 50ml of oil, buttermilk or cottage cheese for a 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 25-30 minutes for a large cake, 20 minutes for muffins.

Porcja 60 g W 100 g
Energy value 0.00
kcal 135.00  kcal 225.00  kcal
Energy value 565.65 942.75
Fats, 8.94 14.90
Saturated fats
Trans fats
Monounsaturated fats
Polyunsaturated fats
Carbohydrates, 6.12 10.20
sugars 0.00 0.00
polyols
starches
Protein 5.40 9.00
Fiber 6.00 10.00
Erythritol 5.94 9.90
Sodium 240.00 400.00
Salt equivalent 600.00 1,000.00

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Sukrin sugar free chocolate cake mix

Sukrin sugar free chocolate cake mix

The mixture for baking a low-carb chocolate cake contains, instead of wheat flour, almond flour and Fiberfin, and instead of Sukrin sugar. Thanks to this, the baked cake has a delicious chocolate flavor and an excellent, moist consistency, but it contains minimal amounts of calories, fat and carbohydrates.



Sukrin Sjokoladekakemix - A mixture for baking a low-carb chocolate cake, without gluten and sugar, contains sweetening substances



Net weight: 410g (weight of ready baking 850g)

Ingredients: Wheat flour, Sukrin ® (erythritol), almond flour (partially defatted), 7.3% cocoa, modified potato starch, FiberFin (corn starch), chicory and potato fiber, raising agents (sodium bicarbonate, disodium diphosphate) , wheat gluten, salt, emulsifier E471, aroma, acidity regulator E330, stabilizer E415, sucralose.

Allergens: almonds, gluten.

The product is suitable for vegetarians. The product is suitable for diabetics.

Nutritional values ​​per 100g of ready baking according to instructions on the package: 225 kcal, 14.9 g fat, 22.1g carbohydrates (including Sukrin {erythritol} 9.9g, sugar 0g, net carbohydrates 10.2g), 10g fiber, 9g protein , 1g of salt.

Manufacturer: Sukrin Ltd, Rochester House, 48 Rochester Gardens, Hove, East Sussex BN3 3AW, United Kingdom

Storage: Keep the mixture in a dry place, protected from light. The finished dough stays fresh for a few days, it should be stored like a traditional cake, ie do not allow for drying or moistening - it is best to keep it in a paper bag in the fridge.

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