Lemon & Blueberry Cake (8 x 75g)

Zingy and sweet Lemon & Blueberry Cake made with our own blueberry jam and real lemon juice, flooded with lemon icing. 

Ingredients: Almond flour, free range egg, olive oil, erythritol, chicory root fibre,  blueberry jam (blueberries, chia seeds, erythritol, chicory root fibre, lemon juice), lemon juice, baking powder (mono calcium phosphate, corn starch, sodium bicarbonate), salt

Nutritional Values:

Typical per 100g: 1408Kj/196kcals, Fat 15.8g, of which saturates 1.5g, Carbohydrates 23g, of which sugar 1.8g, of which polyol 20.5g, Fibre 12.9g, Protein 7.4g, Salt 0.7g

Typical per 75g serving: 1056kJ/149kcals, Fat 11.8g, of which saturates 1.1g, Carbohydrates 17.2g, of which sugar 1.3g, of which polyol 15.4g, Fibre 9.6g, Protein 5.5g, Salt 0.5g.

Net Carbs = Carbohydrates - Polyols. 

Net Carbs per 100g: 2.5g | Net Carbs per 75g serving: 1.8g

While we try to top all our bakes evenly to keep nutritional values as accurate as possible, some portions may have slightly more or less of each topping meaning we have stuck to applying a 'typical' nutritional value. We hope you understand that this is our way of trying to be accurate as we can. 

What are polyols? 

Polyols are sugar alcohols. They are a type of carbohydrate that occur in natural sweeteners such as erythritol that our bodies can barely absorb. The polyols in erythritol don't spike your blood sugar and therefore have a Glycemic Index and Load of 0.