Carrot Keto Cake Loaf

We sprinkled some NGB magic to make this cake keto-friendly. This is so delicious we didn't add a glaze to it. If you really must make it sweeter why not make a cream cheese icing for the top of it? This low-carb version of the classic dessert is packed with delightful, delicious carrot goodness and the perfect hint of spice for a treat that's sure to please. Like the bunny said: All hail, carrot cakes!

Per 100g:
Energy 1400kJ/339kcal, Fat 30g, of which saturates 12g, Carbohydrate 14g, of which sugars 2g, of which polyols 11g, Protein 9.2g, Salt 0.61g. Per Serving (50g):
Energy 700kJ/170kcal, Fat 15g, of which saturates 6.2g, Carbohydrate 7.2g, of which sugars 1g, of which polyols 5.7g, Protein 4.6g, Salt 0.3g.

EGGS, Unsalted Butter ( MILK), ALMOND Flour (TREE NUTS), Sweetener (Erythritol), Carrots (9.1%), Humectant (Glycerol), Chicory Root Fibre, Whey Protein Concentrate, OAT Fibre, Sunflower Lecithin, Raising Agent (Sodium Di Hydrogen Diphosphate, Sodium Bi Carbonate, Rice Flour), Cinnamon, Salt, Ground Nutmeg

ALLERGY ADVICE: For allergens, see ingredients in CAPS

• Milk
• Nuts

You will get a minimum of 1-week ambient shelf life with our loaf cake, they can be refrigerated for up to a month and frozen for 2 months.

7 - 10 slices

390.0g