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Low-carb rhubarb cake

updated

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Ingredients for 1 servings:

  • 2 eggs
  • 200 g erythritol (sugar substitute)
  • 250 g low-fat curd cheese
  • 100 g hazelnuts, ground
  • 50 g protein powder (whey protein powder, whey, tasteless)
  • 30 g psyllium husks, ground
  • 5 stalk(s) rhubarb, cleaned and diced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

without sugar and flour

Beat the eggs with the erythritol until frothy, then fold in the remaining ingredients, except for the rhubarb. Pour the batter into a 24 cm springform pan, spread the diced rhubarb over the batter, and press it into the batter. Bake in a preheated oven at 200°C (top/bottom heat) for about 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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