Low-carb red wine cake

Ingredients for 1 servings:

• 300 g butter, soft
• 5 eggs, size M
• 300 g xylitol (sugar substitute)
• 150 ml red wine
• 300 g almond flour, macadamia flour or hazelnut flour, defatted
• 1 tsp, heaped guar gum, for better binding
• 2 tsp baking powder
• 1 pinch of salt
• 1 tsp cinnamon
• 1 tsp baking cocoa
• 150 g dark, sugar-free chocolate
• some butter for the mold
• some almond flour to dust the mold
• 30 g hazelnut nougat cream, more if necessary
• possibly hazelnuts

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 40 minutes

gluten-free, sugar-free

Preheat the oven to 170°C. Beat the butter, eggs, and xylitol until fluffy. Stir in the red wine, almond flour, guar gum, baking powder, salt, cinnamon, and cocoa. Chop the chocolate into small pieces and mix in. Grease a Bundt pan well with butter and sprinkle with almond flour, then pour in the batter and smooth it out. Place the cake in the oven at 170°C (convection oven) for 75 minutes. Check frequently; don’t let the cake get too dark. If this happens, reduce the temperature or cover the cake with aluminum foil. The toothpick test will tell you if the cake is fully baked. If necessary, leave the cake in the oven longer. Heat 30g of hazelnut nougat cream in the microwave and drizzle it over the cake as a glaze. If you like, you can use more glaze and sprinkle it with hazelnuts. The low-carb red wine cake contains approximately 344 kcal per serving.