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Almond flour, butter and egg cake; relatively low in carbohydrates
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
438
KCAL / 100G
Carbs
22.8g
· 20%
Protein
10.2g
· 9%
Fat
35.1g
· 71%
Fiber
5.4g
Vitamins
Vitamin E
8.1mg · 54% DV
Vitamin A
226µg · 25% DV
B2
0.32mg · 25% DV
Biotin
7.1µg · 24% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
214mg · 31% DV
Magnesium
108mg · 26% DV
Selenium
13.2µg · 24% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
11.2g
MONOUNSATURATED
17.8g
POLYUNSATURATED
4.3g
Omega 6:3 ratio 51.9:1
Above the ideal 4:1 (51.9:1).
Almond flour butter cake provides 438 calories per 100 g.
There are 10.2 g of protein in 100 g of almond flour butter cake.
A 100 g portion contains 22.8 g of carbohydrates.
Yes. It is listed as compatible with keto and ketovore diets, and it contains 22.8 g of carbohydrates per 100 g.
Yes. This cake is listed as compatible with a gluten-free diet.
The glycemic index of almond flour butter cake is 35.
Yes. It contains 5.4 g of fiber per 100 g.
It contains 35.1 g of fat per 100 g. The same amount provides 438 calories.
This cake contains eggs, tree nuts, and dairy allergens.
Yes. It is classified as a processed food and is also listed as compatible with vegetarian, paleo, Mediterranean, and flexitarian diets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.