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Plum pie
Moderate
2:1
Ingredients
Provides 2375.3 kcal per 905.0 g
| 350 g | Plums, fresh, pitted |
| 50 g | Erythritol |
| 20 drops | Vanilla aroma |
| 10 g | Egg substitute |
| 100 ml | Sparkling water |
| 75 ml | MCT Oil 77 % (Kanso) |
| 150 g | Almonds, ground |
| 60 g | MCTfiber (Kanso) |
| 5 g | Xanthan |
| 5 g | Baking powder |
| 1/2 tsp. | Cinnamon |
| 100 ml | KetoEpi (Kanso) |
Round cake pan (24 cm diameter), baking paper
Preparation
Step 1
Preheat oven to 175°C (top/bottom heat).
Step 2
Pit, wash and quarter the plums.
Step 3
Mix erythritol and vanilla aroma. Mix the egg substitute with sparkling water and whisk with the erythritol-vanilla mixture until foamy. Pour in the MCT Oil 77 % while stirring.
Step 4
Mix ground almonds, MCTfiber, xanthan, baking powder and cinnamon. Mix in the KetoEpi. Add the egg mixture and mix with a hand mixer until homogeneous.
Step 5
Line the cake pan with baking paper and spread the dough inside evenly. Finally, spread the quartered plums evenly over the mixture. Bake the pie in the preheated oven for about 30 minutes.
Nutritional values
| Total (8 pieces - 905.0 g) | Per piece (113.1 g) |
|---|---|---|
| Ketogenic Ratio | 2.2:1 | 2.2:1 |
| Energy (kcal) | 2375.3 | 296.9 |
| Fat (g) | 208.5 | 26.1 |
| of which MCT (g) | 111.1 | 13.9 |
| Carbohydrates (g) | 43.6 | 5.5 |
| Protein (g) | 51.4 | 6.4 |