ENJOY LOWER CARB*, WITHOUT ADDED SUGAR.

Our organic cake mix consists of a mixture of vegetable & animal protein, controlled gluten-free oat flour and is lightly sweetened with sweetener & lower carb sweetener erythritol.

Average nutritional values and energy per 100 g: energy:1381kJ / 331 kcal; fat:16.6 g, of which saturated fat: 2.5 g; carbohydrates: 38 g**, of which sugar***: 4 g, of which polyhydric alcohols: 29 g; protein: 29 g; salt: 1 g.

*5 g of usable carbohydrates per 100g. 80% less carbohydrates compared to conventional pancakes: 26 g carbohydrates per 100 g according to the Federal Food Code.

** Net carbohydrates (carbohydrates minus polyhydric alcohols) = 9 g / 100 g.

*** natural origin, not added

Recipe for cheesecake

100 g Organic Workout Cakemix + 75 ml vegetable milk (almond milk), 75 g cashew nuts (soaked) + 50 ml coconut milk, 1 tbsp. coconut oil + 3 tsp. lemon juice, 1 tbsp. erythritol + 1 pinch of salt

Preparation:

Info: The recipe is for a mini springform pan (12 cm diameter). For a large springform pan, simply use all ingredients times 5 or 6. Mix well the cakemix and the vegetable milk (almond milk). Pour the batter for the base into a greased springform pan and now bake in a preheated oven at 160°C (convection oven) for about 40 minutes. For the "cheese" mixture, blend the soaked cashews, coconut milk, coconut oil, lemon juice, erythritol and salt in a blender or puree with a hand blender. Spread the cheese cream on the cooled base and put the whole thing in the freezer for 30 minutes. Then store in the refrigerator until ready to eat.