LCHF kremsjokoladekake med nøttebunn og sjokoladelokk, MMmmm

Enda et vellykket eksperiment, åh så godt det ble! (ikke for å skryte altså, hehe). Dessuten er den veldig enkel og rask å lage, og inneholder heller ikke ingredienser som er vanskelige å få tak på :)

lchf lavkarbo kake dessert

Ingredienser:

lchf lavkarbo kake dessert
Jeg har sukrin i natreen-glasset

Fremgangsmåte:

Smelt smøret og mal mandlene. Bland mandler, 3/4 av smøret og 1/2 dl sukrin og trykk det ut i bunnen av en liten springform. Sett den i kjøleskapet mens du forbereder det andre.

lchf lavkarbo kake dessert

Stivpisk kremfløten og tilsett 1/2 dl sukrin. Pisk kremosten myk med en 1/2 dl sukrin. Bland sammen og fordel røra i to boller. I den ene blander du inn vaniljen, og den andre blander du inn kakao.

Ha på ett lag av gangen, og la den stå i kjøleskapet en fem minutter før du har på sjokoladelokket.

lchf lavkarbo kake dessert

lchf lavkarbo kake dessert

lchf lavkarbo kake dessert

Smel kokesjokoladen i smøret som er igjen. Det skal ikke være veldig varmt når du har det på, da er det fort gjort at det hvite laget blander seg i lokket før du får smurt det skikkelig utover.

lchf lavkarbo kake dessert

La den stå i kjøleskap i et par timer, og nyt! Kan også settes i fryseren :)

lchf lavkarbo kake dessert

lchf lavkarbo kake dessert

lchf lavkarbo kake dessert

lchf lavkarbo kake dessert


84 comments to LCHF kremsjokoladekake med nøttebunn og sjokoladelokk, MMmmm

  • Hildegunn

    Har fulgt bloggen din siden i sommer og liker den veldig godt! Jeg spiser også lavkarbo og blir inspirert av innleggene dine. Kaken ser knallgod ut! Tillater du deg å spise slikt i ukedagene? Er det ok når man spiser lavkarbo? Kan man spise med god samvittighet?

    • Ingrid

      Hei!

      Ja jeg gjør faktisk det, men skal du spise med enda bedre samvittighet så dropper du sjokoladelokket. Mørk sjokolade har jeg opplevd kan gi litt sukkersug, og den du kjøper i butikken inneholder også en del sukker. Evt bruke den mørkeste varianten. Men jeg spiser med omhu, og jeg spiser det ikke i tillegg til annen mat. Det er ost, fløte og nøtter, det som gjør det søtt er vanilje og sukrin, så derfor tar jeg et lite stykke istede for kveldsmat for eksempel, i stede for å kalle det dessert. Dessert kommer som regel i tillegg til noe, siden det ikke er næringsfylt. Denne kaka (minus sjokoladen), er ikke noe mer usunn enn en nøttebrødskive med gulost, eller nesten ihvertfall ;)

  • sn

    Gleden med å spise LCHF – at man kan kose seg med kaker som dette midt i uka :D
    -Denne må lages, merker jeg!

  • Hildegunn

    Supert :) Den skal prøves ut! i morgen skal jeg forsøke pizzaen din!

  • Denne skal prøves :D så kjempe god ut :)

  • […] Jeg har laget en kake idag. Den ser bra ut og smaker deretter. Oppskrifta finner du her […]

  • brukte kremene og sjokolade som lokk, men laget en fløtekakeversjon :) den ble super god :D.

  • Ser jättegott ut. Ska jag definitivt prova!

  • Cornelia

    Har just gjort denna kaka, ska bara ha på chokladen sen är den klar. Tjuvsmakade på grädd/ostblandningen och den var jätte god.

  • camilla

    Skal lages i morgen, så utrolig god ut. men vet du om den kan fryses?

  • camilla

    Jeg ser nå at du skriver at den kan det, sånn er det når man ikke leser godt nok den første gangen, hehe

  • Bente

    Hei har prøvd å lage denne kaka med sukrin. Synes sukrin smaker litt bittert. Noen som har prøvd med f.eks Natreen? :-)

  • christine

    Hei,nå har jeg smeltet 3/4 av 75g smør og blandet med 100g malte mandler. Dette er forsøkt klemt ned i bunnen på en liten springform (har just vært ute og kjøpt en på 22 som for meg er lite) mandelbunnen dekker knapt halvparten!!!
    Maler derfor resten av mandlene i posen-altså tilsammen 200g-føyer til 1/2dl Sukrin til og smelter resten av smøret.Nå begynner det å ligne noe som kan dekke bunnen av formen. Med dobbel dose av Sukrin og mandler burde dette være litt søtt,men nei det er det ikke.Hva skal jeg gløre videre for nå har jeg jo brukt opp alt smøret og 2 deler av Sukrinen? Jeg er så helt sikkert ingen kløpper på kjøkkenet og er notorisk avhengig av oppskrifter – og da pleier det vanligvis å bli ganske bra, men dette ble jo helt feil :)
    Chris

    • Ingrid

      Jeg brukte nok en enda mindre springform, standard er 24 eller 22, og den jeg hadde her var kanskje 19 maks, så det er nok forklaringer :) Bunnen skal ikke være så veldig søt, ikke i denne oppskriften hvertfall, men det er jo bare å tilsette mer sukrin om man ønsker det! Toppingen blir søt nok syns jeg da :)

  • David

    I følge det jeg regner ut er næringsinnholdet i denne kaken per 100g som følger:

    342 Kcal
    5,1g Protein
    6,8g Karbohydrater
    32,7g Fett

    Helekaken er ca:

    3497 Kcal
    52,4g Protein
    69,4g Karbohydrater
    334,1g Fett

  • […] resten av oppskriften her! september 25th, 2012 | Tags: kake, kremkake, lavkarbo, lavkarbo oppskrift | Category: […]

  • Anja

    Hei! Jeg prøvde å lage din kake i dag. Den endte imidlertid rett i søpla. Jeg fulgte oppskriften til punkt og prikke..men den ble så søt i smak at den ble kvalmende. Så jeg lurer jo litt på om mengden med sukrin er rett? :-) hilsen anja

  • Amara

    Anja, Har du vært nøye med oppmålingen, altså at du ikke har ristet sammen innholdet når du målte? Jeg har laget denne kaken mange ganger med disse målene, og jeg liker ikke veldig søtt, men det har gått greit. Jeg har likevel funnet ut at jeg foretrekker å redusere sukrin til o.4 dl i alle deler av oppskriften. Men det er også for å redusere den kjølige følelsen som sukrin gir i munnen.

    Jeg bruker en 22 cm springform, men jeg har økt mandlene til 150 gram, og blander disse med 100 gram smør.

    Jeg laget kaken i går, og da ristet jeg mandlene i tørr stekepanne, så hadde jeg smøret rett i panna før jeg helte alt i kakeformen. Smaken på kaken ble veldig mye bedre slik. Det er noen mennesker som ikke tåler rå mandler, når mandlene er ristet slik så kan disse også spise kaken.

  • Hanne

    Heisann :) flott blogg!

    Men hva med sukkerfri sjokolade over? blir det ok eller?..
    Har begge deler, både 70% og uten sukker..

  • Christine

    Hei!
    Trenger sårt litt hjelp. Skal lage kaken til i morgen 17 mai, den så snadder god ut, og ser at jeg ikke har sukrin i hus, hvor mye sukker tilsvarer målene på sukrin?

  • Christine

    Tusen takk!
    Tror den blir veldig bra. Og så lettvint.

  • Lene

    Hei.
    Jeg har laget denne kaken, og min svigerfar syntes den var toppers! Men en ting jeg ikke liker er at det knaser i sukrin i fyllet, da spesielt kremen. Det virker som om at den ikke «løser» seg opp slik som vanlig sukker når en pisker opp kremen. Kan jeg bruke sukrinmelis i stedet? Hvordan tror du evt forholdet blir? Ser på pakken med melisen at den tilsvarer 1-1 som vanlig sukkermelis. Tusen takk for flott oppskrift!

    • Ingrid

      Hei! Er helt enig i at det er bedre med sukrinmelis :) Bruk samme mengde i gram, det blir vel litt mindre i dl. Prøv med 75% av mengden (i dl) og smak til om du trenger mer :)

  • KH

    Jeg har laget denne kaken i mange sammenhenger og noen reagerer på sukrinen som blant annet knaser. Det jeg gjorde var å redusere mengden til 0.4 del i hver del av kremen. Da ble det bedre, og også 0.4 dl i bunnen.
    Men nå sist jeg laget den da hadde jeg bare sukrinmelis, så jeg brukte det. Og gjett hva, det ble supergodt. Smakte mye mer som vanlig krem, og ingen knasing. Jeg hadde bare 200 g philadelphiaost også, men brukte vanlig mengde krem, det ble også veldig godt. Så det blir slik jeg lager den fra nå av :-)
    Jeg har også begynt å riste mandlene litt i tørr stekepanne, det gir veldig mye bedre smak, og gjør at noen allergikere (de som tåler varmebehandlede mandler) kan spise den.

    • Ingrid

      Ja sukrinmelis er nok bedre! Tror hovedgrunnen til at jeg brukte sukrin i denne oppskriften var fordi det var det jeg hadde for hånden, skal oppdatere den jeg ;)

  • KH

    Men jeg må jo legge til: Tusen takk for ei nydelig kake! Den er blitt både min og resten av familiens favoritt. Når jeg har den, kan alle andre kaker bare være for min del.

  • Camilla Bjerke

    Hei! Jeg har litt allergi når det gjelder mandler.. Hvordan vil det være å bruke peanøtter i bunnen i stedenfor?

  • Puddingen

    Dette ble en kjempe god kake når jeg fulgte tipsene i kommentarfeltet. Men jeg syns fremgangsmåten og oppskriften kunne vært bedre skrevet. Jeg gjorde feil flere ganger og måtte bla opp og ned flere ganger for å forsikre meg at det ble gjort riktig. Jeg mener ingrediensene til bunn og krem burde vært hver for seg enn samlet. Da hadde det vært lettere å tolke oppskriften :-)

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