Lower Carb Schokokuchen Backmischung

Steiner's Lower Carb Schokokuchen mix: low carb chocolate cake, 1.1 g of sugar per 100 g, 220 g bag

Size: 220 g bag, makes one cake (tin of about 20 x 7 cm)

Add: 4 eggs and 90 g of rapeseed oil

Per 100 g of baked cake: 1.1 g of sugars, 14 g of carbohydrate including 12 g of polyols (about 2 g of net carbs), 9 g of fibre, 11 g of protein, 314 kcal

Key benefits: low in sugars, high in fibre, fat-reduced cocoa, made from lupin flour and oat fibre, no wheat flour

Ideal for: chocolate cake, chocolate muffins, marble cake

Brand: Steiner's (Steinerfood, Austria), founded by Olympic champion Matthias Steiner

Fancy a low carb chocolate cake without spending hours in the kitchen? The Steiner's Lower Carb Schokokuchen mix is ready in 2 minutes with 4 eggs and rapeseed oil, for a soft chocolate cake that smells of cocoa.

The recipe replaces flour and sugar with lupin flour, oat fibre, fat-reduced cocoa and whey protein, sweetened with isomalt and erythritol. Once baked: only 1.1 g of sugars per 100 g of cake, and 14 g of carbohydrate including 12 g of polyols, about 2 g of net carbs: a dessert that fits a low carb or ketogenic (keto) diet. The cake is also high in fibre (9 g per 100 g).

Serve it as it is with red berries, as chocolate muffins topped with a light cream, or as a marble cake with Steiner's Rührkuchen mix.

Steiner's was founded by Matthias Steiner, Olympic weightlifting champion, and Inge Steiner, to enjoy bread, pasta and cakes without the carbs; the products are made by Steinerfood in Austria.

Looking for Steiner's products outside Germany and Austria? Tonic Food ships them from Luxembourg within 24 h to France, Belgium and Germany, free delivery from €40 (from €25 in Luxembourg): combine the baking mixes with Steiner's low carb pasta (fusilli, rigatoni, tagliatelle, spätzle) in the same order. Also available in our Howald and Dudelange shops.

Ingredients

Sweeteners (isomalt, erythritol), lupin flour, oat fibre, fat-reduced cocoa powder (3.7%), whey protein (milk, less than 0.2% lactose), thickener (hydroxypropyl methylcellulose), cream of tartar baking powder (maize starch, acidity regulator: potassium tartrate, raising agent: sodium bicarbonate), natural chocolate flavouring, salt.

Allergen information

Contains: lupin, oats (cereal containing gluten), milk. The mix is prepared with eggs.

The brand does not publish trace information online: please refer to the packaging.

Directions for use

For one loaf cake: the mix, 4 eggs (size M) and 90 g of rapeseed oil, and a small loaf tin of about 20 x 7 cm.

Preheat the oven to 160 °C (top and bottom heat).

Beat the mix, eggs and oil with a mixer for about 2 minutes at medium speed until smooth.

Grease the tin (baking spray, optionally ground nuts or desiccated coconut) or use a silicone tin, pour in the batter and bake for about 45 minutes.

Brand tip: use refined rapeseed oil, which tastes neutral; cold-pressed virgin rapeseed oil gives a strong vegetable taste.

Variation: bake in cases for chocolate muffins, or make a marble cake with Steiner's Rührkuchen mix.

Store the mix in a dry place, away from heat.