Steiner's Low(er) Carb Nusskuchen - mix for baking nut cake without sugar, gluten, and lactose
Niedzielny poranek. Okno otwiera się szczelinę, ekspres do kawy cicho brzęczy – a przez mieszkanie ten nieodparty zapach prażonych orzechów laskowych i szczypty cynamonu wciąga się w mieszkanie. Świeżo upieczone ciasto orzechowe chłodzi na ruszcie, gotowe do dzielenia się z rodziną lub przyjaciółmi. Mieszanka do pieczenia ciasta orzechowego firmy Steiner, o 74% mniejszej ilości węglowodanów niż klasyczne ciasto orzechowe, jest stworzona na takie chwile.
Expiration date: 01/12/2026
Description
I baked this cake for the first time out of pure curiosity, and the second time because I was convinced that it would remain in my repertoire of "quick, substantial, sensible macros" for a long time. Steiner's Low(er) Carb Nusskuchen is a mix that produces a very pleasant, slightly moist, nutty loaf with a distinct hint of cinnamon and real roasted hazelnuts in the background. The smell in the kitchen is exactly what you would expect from a homemade nut cake.
The composition includes 14.5% ground hazelnuts, and you can taste it – the aroma is natural, not "flavored." Lupin flour gives it a dense, springy texture, and the addition of oat fiber makes the cake hold its shape and cut well even after it has cooled completely. The cinnamon is delicate, not overpowering, but rather enhances the nutty depth.
In terms of macros, it's a very interesting option, especially if you're watching your sugar intake. In 100 g of the finished cake, you get 334 kcal, 9.3 g of protein, and 8.2 g of fiber. Carbohydrates amount to 14.5 g, of which only 1.3 g are sugars, and 12.7 g are polyols. The sweetness comes from isomalt and erythritol, so the taste is clean, slightly cool in the background, typical of polyols, but with a nutty profile, it comes across as natural and not excessive.
The dry mix version also has impressive values – as much as 17 g of fiber and 12 g of protein per 100 g. This means that a serving of such a cake is really filling and does not end with one symbolic bite.
Preparation is very simple:
- four eggs,
- 90 g of refined rapeseed oil
- and two minutes of mixing.
The mixture is smooth, quite thick, and holds air well. After about 50 minutes at 160°C, you have a classic, well-shaped loaf that you can easily serve with yogurt, peanut butter, or simply sprinkled with cocoa powder. I like to cut it into thick slices and lightly toast it the next day—this brings out the nutty aroma even more.
It's a good choice when you're in the mood for something homemade, with specific ingredients and predictable macros, no added sugar, high fiber content, and a solid dose of nutty pleasure.
Key features of Steiner's Low(er) Carb Nusskuchen low-carb, sugar-free cake:
- no added sugar
- 14.5% ground hazelnuts
- high fiber content (8.2 g per 100 g of finished cake)
- good source of protein (9.3 g per 100 g of finished cake)
- low sugar content (1.3 g per 100 g)
- sweetened with isomalt and erythritol
- easy to prepare – only eggs and oil
- aromatic, moist center and stable structure
Composition and nutritional values
Ingredients: sweeteners (isomalt, erythritol), LUPIN flour, 14.5% ground HAZELNUTS, oat fibre, WHEY protein (MILK), baking powder (corn starch, acidity regulator: potassium tartrate, raising agent: sodium bicarbonate), cinnamon, thickeners (guar gum, locust bean gum), salt.
Nutritional values: Nutritional values per 100 g of ready-to-eat product (prepared according to instructions): energy value 1398 kJ / 334 kcal, fats 27.4 g (of which saturated fats 3 g), carbohydrates 14.5 g (of which sugars 1.3 g, polyhydric alcohols 12.7 g), fiber 8.2 g, protein 9.3 g, salt 0.83 g Nutritional values per 100 g of dry mix: energy value 1052 kJ / 252 kcal, fats 11 g (of which saturated fats 1.1 g), carbohydrates 29 g (of which sugars 1.4 g, polyhydric alcohols 26 g), fiber 17 g, protein 12 g, salt 0.88 g
Allergens: milk, lupin, hazelnuts. May contain traces of gluten. Excessive consumption may produce a laxative effect.
Additional information: Steiner's Low(er) Carb Nusskuchen - sugar-free baking mix for high-fiber cake, with hazelnuts and cinnamon, with sweeteners
Safety and use
Manufacturer: in Austria by STEINERfood GmbH, Obersulz 82, 2224 Sulz im Weinviertel, Österreich
Instructions: Add 4 eggs (size M) and 90g of refined rapeseed oil to the mixture. Mix for about 2 minutes until a smooth batter is obtained. Transfer to a greased tin (approx. 20 × 7 cm). Bake at 160°C (top/bottom heat) for about 50 minutes.
Storage: Store in a dry place, protect from heat and moisture.
Product Information
Portion: 45g
Sweeteners used: Erythritol, Isomalt
Sweeteners to avoid: Acesulfame potassium, Aspartam, Sugar, Sodium cyclamate, Fructose, Glucose, Xylitol, Lactitol, Maltitol, Sorbitol, Stevia, Sucralose, Glucose-fructose syrup, Tagatose, Honey, Sodium saccharin
Exclude allergens: Gluten
Net weight: 240g
Nutrition facts label
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sponge cake
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cinnamon
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hazelnut
