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Flourless sugar-free blueberry cake Calories

Flourless, sugar-free, blueberry, gluten-free, low-carb cake

CALORIES

145kcal

28low

POTASSIUM

110mg

FIBER

2.7g

Flourless sugar-free blueberry cake Nutrition Facts

Selected: 100 g

145

KCAL / 100G

Carbs

13.5g

· 36%

Protein

5.2g

· 14%

Fat

8.2g

· 50%

Fiber

2.7g

Flourless sugar-free blueberry cake Vitamins & Minerals

Vitamins

B12

0.18µg · 8% DV

0.09mg · 7% DV

Biotin

2.1µg · 7% DV

Vitamin K

8µg · 7% DV

Minerals

Phosphorus

72mg · 10% DV

Zinc

1mg · 9% DV

Selenium

4µg · 7% DV

Iron

1mg · 6% DV

Flourless sugar-free blueberry cake Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

Is Flourless sugar-free blueberry cake Processed?

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.

Does Flourless sugar-free blueberry cake Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Flourless sugar-free blueberry cake Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Flourless sugar-free blueberry cake Fat Profile

SATURATED

2.1g

MONOUNSATURATED

3.1g

POLYUNSATURATED

2.3g

⚖️

Omega 6:3 ratio 10.9:1

Above the ideal 4:1 (10.9:1).

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Flourless sugar-free blueberry cake — Frequently Asked Questions

How many calories are in flourless sugar-free blueberry cake?

Flourless sugar-free blueberry cake provides 145 calories per 100 g. The same serving contains 5.2 g of protein, 13.5 g of carbohydrates, and 8.2 g of fat.

Is flourless sugar-free blueberry cake low glycemic?

This cake has a glycemic index of 28, which is considered low. It is also compatible with gluten-free, vegetarian, flexitarian, and Mediterranean eating patterns.

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Nutrition data compiled from USDA FoodData Central and scientific sources.