I'm so flipping excited to bring you these! Our first cake bar with coconut. This one has no almonds or nuts as an ingredient (note if you are allergic we do have nuts in our kitchen)! Coconut and raspberry, what a combo!
- Box of 8 cakes
- Low carb, 3.0 g impact carbs per cake (= total carbs - carbs from erythritol)
- Low sugar, 1.6g naturally occurring sugars per cake
- 146 calories per cake
- Maltitol free
- Suitable for vegetarians
Ingredients: Raspberry Chia sauce (total raspberry content: 21.6% (Raspberries 66%, Chia Seeds 12%, Sweetener: Erythritol, Soluble Fibre: Inulin, Lemon Juice), Desiccated Coconut, Coconut Flour (total coconut content 28%), Butter (Milk, Salt), Free Range Egg, Cream (Milk), Sweetener: Erythritol, Soluble Fibre: Inulin, Vanilla Essence (mono-propylene Glycol, Water, Natural Flavouring, Colour: Caramel E150a), Salt.
ALLERGENS: See ingredients in bold. Produced in a kitchen which also handles sesame, soy, peanuts and nuts.
STORAGE INSTRUCTIONS: Refrigerate on receipt. Store in fridge for up to 7 days. Can be frozen for up to 2 months.
|Nutrition Facts||Per 100g*||Per cake (42g) *|
HOW TO CALCULATE NET CARBS OF OUR PRODUCTS:
Carbs - Polyols = Impact Carbs
WHAT ARE IMPACT CARBS?
These are the carbs that will have an impact on your blood sugar levels. We use polyols (a type of sweetener) that isn't absorbed by the body, and so we minus this from the total carb count. The carbs remaining between the two are the impact carbs.