6
Cake with egg whites and yogurt
3
(7)
55 min
0 kcal
earthtomarss
Preparación de la receta
1
Preheat oven 180°. Whites to stiff peaks
2
In a bowl, mix the rice flour, chickpea flour, stevia and erythritol.
3
Add the egg whites to the dry ingredients and mix until combined.
4
4. Add the yogurt, milk and beaten cheese and mix well. Add the oil
5
Grease a baking pan with extra virgin olive oil.
6
Bake in the oven for 30 minutes at the bottom, then about 15 minutes at the top to brown.
Ingredientes
6 raciones
6 raciones
Egg whites
175 gramos (aprox. 5 unidades)
Natural yogurt
125 gramos (aprox. 1 unidad)
Rice flour
70 gramos
Chickpea flour
50 gramos
Fresh whipped cheese
50 gramos
Extra virgin olive oil
20 gramos
Semi-skimmed cow's milk
20 gramos
Stevia and erythritol
15 gramos
Chemical baking powder
15 gramos (aprox. 1 unidad)
Ingredients
Steps
Calories
Ingredientes
6 raciones
6 raciones
Egg whites
175 gramos (aprox. 5 unidades)
Natural yogurt
125 gramos (aprox. 1 unidad)
Rice flour
70 gramos
Chickpea flour
50 gramos
Fresh whipped cheese
50 gramos
Extra virgin olive oil
20 gramos
Semi-skimmed cow's milk
20 gramos
Stevia and erythritol
15 gramos
Chemical baking powder
15 gramos (aprox. 1 unidad)
1
Preheat oven 180°. Whites to stiff peaks
2
In a bowl, mix the rice flour, chickpea flour, stevia and erythritol.
3
Add the egg whites to the dry ingredients and mix until combined.
4
4. Add the yogurt, milk and beaten cheese and mix well. Add the oil
5
Grease a baking pan with extra virgin olive oil.
6
Bake in the oven for 30 minutes at the bottom, then about 15 minutes at the top to brown.
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
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Información nutricional
Calories
Per 100g
Calories
carbohydrates
carbohydrates
proteins
proteins
fats
fats
salt
salt
Sugars
Sugars
Saturated fats
Saturated fats
Desbloquear información nutricional
Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.
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