For the basics:
- Almond flour - 2 dl. (1 glass or 100 g)
- Coconut flour - 1 dl (50 g)
- FiberFin - 1 dl. (40 g)
- Eggs - 3 pcs.
- Sukrin - 1.5 dl (135 g) or Sukrin: 1 / Sukrin Gold 30% less
- Psyllium (flour) - 1.5 tbsp. spoons (you can also bran, but then a little more)
- Vanilla powder or essence - 1 tsp
- Baking powder - 3 tsp
- Ground cinnamon - 3 tsp
- Ground cardamom - 1 tsp
- Ground ginger - 1/2 tsp
- Carrots - 200 g
- Whipping cream - 1.5 dl (150 ml)
- Salt - 1/2 tsp ...
For the cream:
- Butter - 50 g
- Philadelphia cream cheese or equivalent - 200 g
- Sukrin Melis - 3 tbsp. spoons
- Vanilla powder or essence - 1/2 tsp
Preheat oven to 175 degrees.
Finely grate the carrots.
Beat the eggs and sucrine well - about 3 minutes with an electric mixer - until a frothy mass is obtained. Add cream, carrots and other dry ingredients and stir until smooth. Let the dough stand for 5 minutes.
Place the dough in a baking pan. If you are using a mold with removable edges, then you should put baking paper on the bottom or grease the mold with coconut or butter.
Bake for 35-40 minutes at 175 degrees.
Let the cake cool.
Now prepare the cream. Whisk the cream cheese, room temperature butter, vanilla powder and sucrin until smooth.
Spread the cream evenly over the crust.
Before serving, the pie should be kept in the refrigerator for 1-2 hours.
For the whole pie:
Proteins - 101 g (19% kcal) Fats - 171 g (69% kcal) Carbohydrates - 61.3 g (12% kcal)
One piece (1/16)
Proteins - 6 g (19% kcal) Fats - 11 g (69% kcal) Carbohydrates - 3.8 g (12% kcal)
