Low carb gluten free plumcake

The gluten free low carb plumcake is a low carbohydrate breakfast dessert, rich in vitamins, good and greedy. Its soft and moist texture make it so soft that it melts in your mouth!
This dessert is prepared the night before in 5 minutes, just a bowl, a whisk and the magic is done!
I used hazelnut flour together with cottage cheese once again this time and I must tell you that the combination was amazing!
The hazelnuts make it fragrant while the cottage cheese super soft.
The perfect dessert to eat healthy and stay fit!

Preheat the oven to 180 degrees.
In a bowl, mix the cottage cheese with the maple syrup. Add the eggs and mix, pour in the sifted hazelnut flour and tapioca starch, continue to knead the dough until it is smooth and homogeneous. Add the vanilla and finally the cream of tartar and baking soda, squeeze the juice of half a lemon over it, wait 10 seconds and finish working the mixture.
Pour the mixture into a loaf pan lined with baking paper, bake for 30 minutes at 160 degrees.
Before taking out of the oven, check the cooking with a toothpick, if the cake is cooked, leave it for 10 minutes in the oven before taking it out of the oven.
Let it cool and then cut into slices and serve.

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