Low-fat almond flour, sweetener: erythritol, fiber (from resisant corn starch, chicory root, psyllium), starch (corn, potato), pea protein, raising agent (sodium bicarbonate, disodium phosphate), salt, emulsifier (mono- and diglycerides), acidity regulator (citric acid), aroma, sweetener: sucralose.
Finely-ground almonds where 80% of the oil is removed by cold-pressing. Read more about Almond flour here.
Sukrin is made purely from the natural polyol erythritol derived from GM-Free corn starch. It contains no artificial colours, additives or preservatives, and is naturally gluten-free. It contains no carbs, no calories and is non-glycemic. Read more about Sukrin here.
FiberFin is natural, gluten-free flour containing 60% resistant starch. FiberFin has a beneficial effect on digestion, bacterial flora and immune system. Read more about FiberFin here.
Plant fibres are used to provide the proper consistency and to increase the fibre content.
Starch from corn and potato that makes the cake juicy and keeps it soft.
Complete vegetable protein from peas.
Bicarbonate and disodium phosphate are the ingredients of regular baking powder.
Ordinary table salt (sodium chloride).
Mono and diglycerides of fatty acids. Used to bind water and fat and to give the cake a nice crust and firm consistency. The fat is only from vegetable sources.
Citric acid. Acts as an acidity regulator, and also controls the raising of the cake.
Sucralose is a sweetener, about 600 times sweeter than sugar, and it’s used in a very small amount to enhance the sweet taste of Sukrin.