Sukrin sugar free, low carb, gluten free cake mix
Mixture forbaking low-carb cakeIt uses sesame flour and Fiberfine instead of wheat flour, and we've replaced the sugar with Sukrin. This gives the cake a delicious flavor and a perfect, moist texture, while containing minimal calories, fat, and carbohydrates. 80% fewer carbohydrates, low GI, gluten-free, and fewer calories and fat.
Expiration date: November 30, 2026
Description
A mix for baking the perfect cake - now you can enjoy a delicious cake also on a diet!
Key features of Sukrin Gluten Free Cake Mix:
- low carbohydrate (80% less carbohydrates)
- rich in fiber
- rich in protein
- no gluten
- no added sugar
- does not raise blood sugar
- contains sesame flour instead of wheat
- easy to prepare
This versatile cake mix, which contains no additives, will help you bake your favorite cakes without sugar and flour. Using our mix as a base, it's easy to make cakes that everyone will enjoy completely guilt-free. The mix contains sesame flour and FiberFin instead of wheat flour, and we replaced the sugar with Sukrin. The result is a delicious and tasty cake that has a lot of flavor but few ingredients you want to avoid!
You can create a variety of delicious, juicy cakes with one easy mix! Use it as is or as a basis for creating your own creation. Why not try carrot cake, apple pie, lemon cake or chocolate cake? The mix is simple to use and produces a wonderfully rich batter.
Gluten-free Sukrin cake for diabetics - a few words about the ingredients
- Sesame flour - shelled, finely ground sesame seeds, from which 80% of the oil is removed by cold pressing.
- Erythritol (Sukrin) is made only from natural erythritol polyol derived from GMO-free corn starch. It contains no artificial colors, additives or preservatives and is naturally gluten-free. It does not contain carbohydrates, calories and has no glycemic index.
- Resistant corn starch (FiberFin) is a natural, gluten-free flour with a high content of resistant starch. FiberFin has a beneficial effect on digestion, bacterial flora and the immune system. Read more about FiberFin here.
- Fiber from chicory root and psyllium husk - these are vegetable fibers that serve to ensure the right consistency and increase the fiber content.
- Corn and potato starch makes the dough juicy and soft.
- Pea protein - complete vegetable protein from peas with low allergenic potential
- raising agents - bicarbonate and disodium phosphate are components of ordinary baking powder.
- Ordinary table salt (sodium chloride).
- The emulsifier (mono and diglycerides of fatty acids) is used to bind water and fat and give the dough a nice crust and firm consistency, it comes exclusively from plant sources.
- The acidity regulator controls the rising of the dough.
- Aroma - just vanilla
- Sucralose is a sweetener approximately 600 times sweeter than sugar and is used in very small amounts to enhance the sweet taste of Sukrin.
Composition and nutritional values
Ingredients: defatted sesame flour, sweeteners (erythritol), fiber (from resistant corn starch, chicory root inulin, psyllium seeds), starch (corn, potato), pea protein, raising agent (sodium bicarbonate, dipotassium phosphate), salt, emulsifier mono- and diglycerides of fatty acids, acidity regulator citric acid, flavor, sweetener sucralose.
Nutritional values: Nutritional values per 100g: energy value 258.0kcal/1080.1kJ, fats 18.0g (including saturated fats 2.5g), carbohydrates 19.0g (including sugars 0.0g, polyols 9.5g), protein 13.0g, fiber 7.4g, salt 1.6g Nutritional values per 60g: energy value 154.8kcal/648.1kJ, fats 10.8g (including saturated fats 1.5g), carbohydrates 11.4g (including sugars 0.0g, polyols 5.7g), protein 7.8g, fiber 4.4g, salt 0.9g
Allergens: sesame
Additional information: Sukrin Cakemix - Low-carb, gluten-free, sugar-free cake mix, contains sweeteners Suitable for vegetarians. Gluten-free. Suitable for diabetics.
Safety and use
Manufacturer: Sukrin Ltd, Rochester House, 48 Rochester Gardens, Hove, East Sussex BN3 3AW, United Kingdom
Instructions: basic recipe: Preheat oven to 175 degrees Celsius. In a bowl, mix 4 large eggs, 200 ml water and 100 ml oil. Add the mixture to the dough and mix until the dough is smooth. Add flavoring of your choice or use as is, then pour into a greased and lined 9-10 inch (24 cm) round cake tin or a cupcake tin lined with cupcake papers (makes 10-12 cupcakes). Large cake: Bake for approximately 30 minutes. Cupcakes: Bake for approximately 20 minutes.
Storage: Store the mixture in a dry place, protected from light. The finished dough will stay fresh for several days; store it like a traditional dough, i.e., avoid drying out or getting damp – it's best to store it in a paper bag in the refrigerator.
Product Information
Portion: 60g
Sweeteners used: Erythritol, Sucralose
Sweeteners to avoid: Acesulfame potassium, Aspartam, Sugar, Sodium cyclamate, Fructose, Glucose, Xylitol, Lactitol, Maltitol, Sorbitol, Stevia, Glucose-fructose syrup, Tagatose, Honey, Isomalt
Vegan and organic products: Suitable for vegans, Suitable for vegetarians
Exclude allergens: Milk, Soy, Gluten, Eggs
Net weight: 360g (weight of finished product 800g)
Nutrition facts label
-
cookie dough
