Low carb pink cakes
Low carb pink cakes
Low carb pink cakes, yes you read that right! And who doesn't know these pink cakes? These cookies come in different varieties. Usually a pink cake is a round slice of cake in which almond paste has been processed, then topped with a pink icing layer. But of course you can also make an orange glaze for King's Day, the variations are endless with these low carb pink cakes from Melany.
Ingredients
Low carb pink cakes
- 100 grams of butter
- 65 grams Steviala Kristal Sweet or 55 grams Steviala 2 Sweet
- 20 Steviala drops Bourbon Vanilla
- 2 eggs
- 20 grams Steviala coconut flour
- 80 grams Steviala almond flour
- 5 grams baking powder
- pinch of salt
Sugar free glaze
- 100 grams Steviala Frost
- 10 Steviala drops of forest fruits
- pink food coloring
- water
- Steviala Supreme Strawberry
Baking supplies
- whisk
- 2 mixing bowls
- 10 cupcake molds
Preparation
Making low carb pink cakes
Preheat the oven to 180 degrees. For the cake, start by whisking the butter, Kristal Sweet, Steviala bourbon vanilla drops and a pinch of salt until it becomes fluffy. Then add the eggs while beating. Finally, add the coconut flour, almond flour and baking powder and mix until smooth.
Then take a cupcake mold and grease 10 circles with butter. Then fill the molds about half way with the batter. Now they are ready to go into the oven. Bake the cakes in the oven for 15 minutes until golden brown. Allow the cakes to cool completely before removing them from the mold and covering with the glaze.
When the cakes have completely cooled down, add a little Supreme Strawberry to the top of each cake. Then you start with the glaze layer. To do this, place the Frost in a bowl and add the forest fruit drops and the pink food coloring. Then you add water little by little. Build this up really slowly or it will become too runny. Then spread the glaze on your cakes and let it harden in the fridge.
Nutritional values per portion
- Calorieën: 145
- Carbohydrates: 0,9
- Fats: 13,8
- Proteins: 3,3
