Low Net Carb Bamboo Fiber Upside Down Cake (Caramel Apple version) – Low Carb And Gluten Free скачать в хорошем качестве

Low Net Carb Bamboo Fiber Upside Down Cake (Caramel Apple version) – Low Carb And Gluten Free

Low Net Carb Bamboo Fiber Upside Down Cake (Caramel Apple version) – Low Carb And Gluten Free Full Recipe 2 apples 7g unsalted butter 1tbsp monk fruit allulose sweetener ground cinnamon 50g sweetener (stevia erythritol) 1 tsp baking powder a pinch salt 40g bamboo fiber 10g whole psyllium husk 150g greek yogurt (0%fat-Fage brand) 3 large eggs 2 tsp caramel syrup (sugar free) or substitute with 1 tsp caramel extract How to make bamboo baking flour:    • Bamboo Baking Flour -How To Make It? Keto,...   Steps Peel and slice 2 apples. Melt 7g of unsalted butter. Prepare a 9-inch round pan or dish by lining it with parchment paper, then brush the melted butter generously over the bottom and the sides. Next, sprinkle the melted butter with about 1tbsp of monk fruit allulose sweetener. Arrange the apple slices evenly on top of the sweetener then sprinkle with ground cinnamon. Measure all your cake batter ingredients. In a bowl, measure 50g of sweetener (stevia erythritol), 1 tsp of baking powder, a pinch of salt, 40g of bamboo fiber, 10g of whole psyllium husk. Mix them. In a separate bowl, measure 150g of greek yogurt (0%fat-Fage brand). Separate 3 large eggs. Add 2 tsp of caramel syrup (sugar free) to the egg yolks or substitute with 1 tsp of caramel extract. Mix them. Beat the egg whites until they’re thick and fluffy and forming stiff peaks. Add the egg yolks and caramel and beat at medium speed until well combined. Add the dry ingredients and using a spatula, gently fold them into the egg mixture to avoid splattering from the stand mixer. Beat at low speed, just until the dry ingredients are mixed in. Add the Greek yogurt to the mixture and mix until well combined. Spread the batter evenly over the top of the apple slices and bake the cake in a preheated oven at 350 degrees (F) (175C) for 30 minutes. Keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time.  If you use allulose sweetener (for the batter), bake the cake at lower temperature and covering the top of the cake loosely with parchment paper will prevent the top from burning. Put the hot cake onto a cooling rack and after 10 minutes, carefully turn the cake over and remove the parchment paper. Allow the cake to cool down completely before serving. *SUBSCRIBE* to my YouTube channel for more videos and click the bell so you will not miss any of my videos:    / @bamboolovechannel