This low carb plum cake is a wonderful bake for a late-summer afternoon coffee. The tender base is completely low carb and gluten-free. The juicy plums play the starring role and bring plant compounds called polyphenols. The treat is rounded off with crumble and freshly whipped cream.
per portion
Ingredients list
| For the yeast dough | |
| 150 g | Sour cream (full-fat) |
| 150 g | Cream |
| 2 packet | Dry yeast |
| 2 tsp | Cream of tartar baking powder |
| 75 g | Xylitol |
| 1/2 tsp | Rice syrup |
| (or coconut sugar) | |
| 85 g | Grass-fed butter, soft |
| 300 g | Almond flour, defatted |
| 1 pinch | Salt |
| 2 tbsp | Psyllium husk |
| For the topping | |
| 1,6 kg | Plums |
| For the crumble | |
| 150 g | Xylitol |
| 120 g | Almond flour |
| 1 tsp | Cinnamon |
| 150 g | Grass-fed butter, soft |
| 1 pinch | Salt |
| Energy | 182 kcal / 762 kJ |
| Fat | 12.8 g |
| Protein | 7.8 g |
| Carbohydrate | 17.3 g |
| thereof Carbohydrate (netto) * | 9 g |
* Usable carbohydrates
Instructions
Gently warm the cream and sour cream in a small saucepan and stir until smooth. Remove from the heat. Add the yeast together with the rice syrup, stir and leave for 5 minutes. Instead of rice syrup you can use coconut sugar. This small amount of “sugar” is needed so the yeast can work; the yeast uses it up.
Mix the almond flour with the baking powder, xylitol, psyllium husk and salt. Add the cream mixture and the butter and knead with a dough hook or your hands into a smooth dough. Leave the yeast dough to rest in a warm place for 45 minutes.
Meanwhile, cut the plums open lengthwise and remove the pits. Preheat the oven to 150 °C (300 °F) fan.
Line a baking sheet with parchment paper. Roll out the yeast dough on it and let it rest for another 10 minutes. If the dough sticks to the rolling pin, put a piece of parchment paper between the dough and the pin. Press the plums into the rolled-out dough.
The cake is especially good with crumble topping, but you can leave it out. For the crumble, mix the soft butter, xylitol, cinnamon, salt and almond flour in a bowl with a fork. Pull the crumble into rough pieces and scatter them over the plums.
Bake the plum cake for 30-40 minutes until golden brown.
Serve with freshly whipped cream or low carb ice cream.
Love low carb cooking?
With the Foodpunk personalized nutrition plan you get recipes like this every day, calculated individually for you.
While a classic plum cake comes with plenty of gluten and 35 g of carbohydrates per 100 g, our low carb version scores with lots of fiber and only 8 g of carbohydrates per 100 g.
By the way, here in Bavaria plum cake is called Zwetschgendatschi. Zwetschgen are a special dark blue, oval variety of plum. All Zwetschgen are plums, but not all plums are Zwetschgen.
Low carb ice cream goes wonderfully with it.
Nutrition facts of the cake without crumble:
Per 100 g
Energy: 169 kcal
Protein: 4 g
Carbohydrates: 12 g
– of which sugar: 8 g
– of which sugar alcohols: 4 g (from xylitol / birch sugar)
= net carbohydrates: 8 g (total carbohydrates minus sugar alcohols)
Fat: 12 g
Per slice (approx. 116 g)
Energy: 287 kcal
Protein: 5 g
Carbohydrates: 13 g
– of which sugar: 9 g
– of which sugar alcohols: 4 g (from xylitol / birch sugar)
= net carbohydrates: 9 g (total carbohydrates minus sugar alcohols)
Fat: 14 g
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