- 120 g Agave syrup
- 130 g Unsweetened coconut milk, creamy
- 500 g Low fat quark
- 100 g Almond flour
- 1 tsp Baking powder
- 1 go. tsp Vanilla flavor
- 0,5 tube Rum Flavoring
- 1,5 size Apples, sweet
- 1 tbsp Butter
- 0,5 Lemon fruit juice
- 4 tbsp Chopped almonds
- With low carb, the natural sugar content (as carbohydrate) in plant-based foods is tolerated. If possible, no additional sugar should be added to the food, but other natural sweeteners should be used. (e.g. agave syrup, stevia etc.) Agave syrup contains 100 g = 77 g Kh, of which 71 g are sugar. But since you don't consume huge amounts of it, agave syrup can be added to a low-carb diet.
- Separate eggs. Beat the egg whites until stiff, have them ready.
- Beat the egg yolks with agave syrup until frothy (but it won't be as creamy as with sugar). Add the creamy coconut milk and whisk with. Then add the quark, almond flour, baking powder and the two flavors and mix everything together vigorously.
- Preheat the oven to 180 °. Line the baking pan (24 cm DM) with baking paper. Now fold the egg whites under the quark mixture and immediately fill the pan. Baking time 50 minutes. Let cool in the oven with the door slightly open.
- Wash apples, do not peel, core and cut into thin wedges.
- Melt the butter in a pan and fry the apple wedges until they are lightly translucent. Drizzle with the lemon juice.
- Remove from the butter and let cool down a little. Toast the chopped almonds in the remaining butter. Provide.
- Now cover the cake with the apple wedges and sprinkle the roasted almonds on top.
- Since I normally cook "conventional", but my daughter has switched to low-carb, I found out ............ it is often a challenge to create and present dishes in a tasty way ... ........... but ..... in the end already feasible. I am only at the beginning of my knowledge, but will continue to deal with it.