Chocolate-Rum Cake fiber mix / Keto; Paleo; Glutenfree; Starch free; Soy free; Cereal free

Ingredients: dietary fibers (cellulose, cocoa), Thickener: psyllium husk, konjac gum, xanthan gum, tara gum, Raising agent: sodium bicarbonate, Acidity regulator: GDL (glucono delta-lactone), ascorbic acid, flavoring; natural identical flavor.

Recommended recipe:

• 5 large eggs (275 g),
• 20-30 ml oil or melted butter
• 1 package 85 g fiber blend,
• 150-170 g sweetener (or after taste)

Method: Separate the eggs. Add 2 tablespoons of sweetener to the egg yolks and stir until lightened. Then add the oil and optionally 30g of water (for a lighter cake). In a separate bowl, add the rest of the sweetener to the egg whites and beat until they form stiff peaks to make a meringue. Next, add the fiber blend to the egg yolk mixture, incorporating it thoroughly. Gently fold in the meringue until the mixture is evenly combined. Pour the batter into a previously oiled baking form or use baking paper, even if the baking form is made of silicone or has a nonstick surface (22cm x 22cm, or a 23cm diameter round cake form), and put it in a preheated oven at 170°C. Bake for 25-30 minutes or until a toothpick comes out clean when inserted.