Low Carb Queques ENG

SUGAR FREE AND LOW CARB
RECIPE BOOK
Copyright©2024 STUDIOPAS Academy, All rights reserved.

TABLE OF CONTENTS
SPECIAL INGREDIENTS 6
VANILLA CAKE 12
MOIST LEMON CAKE 15
MOIST CHOCOLATE CAKE 21
BANANA AND WALNUT CAKE 24
RASPBERRY AND YOGURT CAKE 28
ORANGE CAKE AND CHIPS 31
BROWNIE CAKE 35
BLUEBERRY CAKE, CHEESECAKE AND CRUMBS 39
POPPY AND ORANGE CAKE 44
APPLE CAKE 48
MANGO PASSION FRUIT CAKE 52
NUTELLA-TYPE CHOCOLATE AND HAZELNUT CAKE 55
SNICKERS CAKE 60
CHOCOLATE MARBLE CAKE 65
MATCHA AND VANILLA TEA CAKE 69
EXTRA MOIST COFFEE CAKE 73
SESAME AND PEANUT CAKE 77
ORANGE UPSIDE DOWN CAKE 80
WALNUT AND CHOCOLATE CAKE 84
EXTRA MOIST CARROT CAKE 88
GENERIC RECIPES 92
Copyright©2024 STUDIOPAS Academy, All rights reserved.

SUGAR FREE AND LOW
CARBOHYDRATE
Sugar free and low carb There is a big difference between pastries that
have no added sugar (sucrose) and those that
Sugar-free baking has gained popularity in are low in carbohydrates, but before reviewing it,
recent years in response to growing awareness let's understand what carbohydrates are:
about health and nutrition, as well as the need
for suitable food options for people with certain Carbohydrates:
medical conditions. Here I explain more about
why it exists and what characterizes it. Carbohydrates correspond to sugar molecules,
which are obviously protagonists in pastries.
Reasons for its Existence
There are various types of carbohydrates,
Diabetes and blood sugar control: For people classified according to their chemical structure:
with diabetes or blood sugar regulation monosaccharides, disaccharides,
problems, consuming traditional baked goods, oligosaccharides and polysaccharides.
which are often high in simple sugars, can be
problematic. Sugar-free pastries offer Monosaccharides are the simplest, composed of
alternatives that do not significantly raise blood a single molecule. They are the main source of
glucose levels. fuel for the body and are used as a source of
energy and in cellular biosynthesis. Glucose or
Weight Loss and Appetite Control: Added sugar dextrose corresponds to a monosaccharide.
in foods can contribute to weight gain and
obesity-related problems. Some people opt for Disaccharides, as their name suggests, are
products without added sugar as a way to made up of two monosaccharide molecules.
control their caloric intake and improve their They can be hydrolyzed (separated) to release
weight management. two individual monosaccharides. Among the
most common disaccharides are sucrose
General health concerns: There is growing (abundant in plants and used for the transport
evidence to suggest that high sugar of carbohydrates), lactose (milk sugar), maltose
consumption is linked to several health (derived from the hydrolysis of starch) and
problems, such as heart disease and certain cellobiose (obtained from the hydrolysis of
types of cancer. This has led to an increase in cellulose).
demand for sugar-free alternatives.
Oligosaccharides have a variable structure and
Due to the existence of these problems, sugar- are composed of three to nine monosaccharide
free pastries look for other types of sweeteners molecules linked by bonds. Like disaccharides,
that do not generate an increase in blood they can be hydrolyzed to release
glucose levels. But it is not the only thing we monosaccharides. In many cases,
should worry about. There is oligosaccharides bind to proteins, forming
glycoproteins.
Copyright2024 STUDIOPAS Academy, All rights reserved.

Polysaccharides are chains of more than ten You will notice that the complete recipe has
monosaccharides and generally perform been modified to standardize the ingredients
structural or storage functions in the body. and obtain a similar result. For example, when
Some examples of common polysaccharides replacing wheat flour with almond flour,
are starch, amylose, glycogen, cellulose, and although we obtain a replacement for the dry
chitin. extract, fat is added to the preparation, since
almonds naturally contain 49% fat. However,
Simple sugars are the ones that we believe we the result will be less spongy due to the lack of
use the most in pastry, that is, mono and di structure and gelatinizing starches. Therefore,
saccharides. These have sweetening power, it is necessary to balance the recipe to
that is, they are capable of sweetening, and counteract excess fat, lack of starches, and
this is precisely the reason why they are so other factors.
important in pastry, however, in addition to
sweetening, they are capable of stabilizing Almond flour is an excellent ingredient for low-
certain recipes, in addition to having antifreeze carbohydrate preparations, since it is mainly
properties and being hygroscopic, which which composed of fat, protein and fiber, the latter
allows them to trap and regulate the water being a type of carbohydrate that the body
activity of food. does not absorb as such.
However, although we believe that these are No added sugar and low carb recipes are
the carbohydrates we use the most, we use perfect for the KETO diet. Even those cakes
polysaccharides such as starch to an even that contain fruit due to the quantity are
greater extent thanks to their ability to form suitable.
structures (gelatinization of starches). In
particular, wheat flour is mostly composed of It is important to note that, although the result
starch (70%). is intended to be as similar as possible, when
making a structural change as large as the
Therefore, it is very important to understand absence of starches, it is normal that the cake
that it is not enough for a recipe to have no will not be exactly the same, and will be less
added sugar to be suitable for diabetics, since spongy.
starches are broken down into glucose during
digestion, which also raises blood sugar levels. NOTE: THE ALLULOSE USED IN THE RECIPES
. IS 100% ALLULOSE. IT DOES NOT HAVE
OTHER SWEETENERS AS ADDITIVES, THIS IS
In this cookbook you will find recipes that have ESSENTIAL TO NOT ALTER THE SWEETNESS
been adapted in their entirety to be low in OF THE RECIPE
carbohydrates, replacing sugar (sucrose) with
Allulose / Xylitol and starches with other types The latter is discussed in the dossier theory.
of low-carbohydrate dry extracts, such as
almond flour.
Copyright©2023 STUDIOPAS Academy, All rights reserved. 5

SPECIAL INGREDIENTS
6 Copyright©2024 STUDIOPAS Academy, All rights reserved.

COCOA LIQUOR
Cocoa liquor, also called cocoa paste, is a

substance obtained from the shell of cocoa nibs.
Nib has about 53% fat content, which separated
from nib is the famous cocoa butter.
This high fat content is what allows us to have this
quite liquid texture when refining the nibs.
XANTHAN GUM
Xanthan gum, xanthan or xanthan gum is a

polysaccharide that is known as the food additive
E-415. It looks like a white powder and dissolves
easily in water. It is a high molecular weight
polysaccharide, with thickening, emulsifying and
stabilizing properties. They are used to thicken
sauces, or give viscosity to certain mixtures.
ALMOND FLOUR
Almond flour is obtained by grinding the nut and

there are three varieties: with skin, without skin and
"defatted". In this course we use skinless almond
flour. It is important to avoid buying defatted or
partially defatted almond flour, since all or part of
its natural fat has been extracted, which is
necessary for the normal balance of our recipes.
This type of flour is usually found in superfood
stores, unlike normal almond flour without the skin,
which is usually sold in baking houses or common
roasters.

XYLITOL
Xylitol is a sugar alcohol used as a sweetener. It is

found naturally in small quantities in some fruits
and vegetables, and is commonly used as a sugar
substitute because it has exactly the same
sweetening power. Unlike sugar, xylitol has a lower
impact on blood glucose levels, making it popular
among people with diabetes and those looking for
low-glycemic options. Additionally, xylitol has
approximately 40% fewer calories than sugar.
One of the most notable properties of xylitol is its

beneficial effect on dental health. Xylitol has been
shown to reduce the amount of harmful bacteria in
the mouth, decreasing the risk of cavities and
periodontal disease. This is because these bacteria
cannot metabolize xylitol for energy, limiting their
growth and production of acids that damage teeth.
However, it is important to note that excessive

consumption of xylitol (more than 600 grams daily)
can cause digestive side effects, such as diarrhea or
gastrointestinal upset, especially in those who are
not used to it. Additionally, although safe for
humans, xylitol is extremely toxic to dogs, even in
small amounts, and can cause hypoglycemia and
liver failure.

ALLULOSE
Allulose, also known as D-psicose, is a rare sugar One of the advantages of allulose over other
sweetener that occurs naturally in small amounts in sweeteners is that it has a flavor and texture very
some foods, such as figs, raisins, maple syrup, and similar to table sugar, without leaving a bitter
wheat. It is a monosaccharide, or a simple sugar, aftertaste, which makes it an attractive alternative in
that has the same chemical formula as fructose, the formulation of a wide range of food products,
but with a different molecular structure, which gives including beverages, baked goods, and candy.
it unique properties.
To date, research on allulose suggests that it is safe
Despite being a type of sugar, allulose has for human consumption when used within
characteristics that make it attractive as a low- recommended limits. Additionally, studies have
calorie sweetener. It provides approximately 10% of indicated that it may have additional beneficial
the calories that the same amount of sucrose (table effects, such as antioxidant properties and the
sugar) would provide and has minimal impact on ability to reduce fat absorption and increase fat
blood glucose and insulin levels, making it a elimination, although more research is required to
popular choice among people looking to control fully understand these effects.
their consumption. of calories or who require
managing their blood sugar levels, such as those
with diabetes.
Allulose is considered by many to be a "natural"

sweetener due to its presence in unprocessed foods,
although the majority of allulose used in
commercial products is produced through an
enzymatic conversion process from high-fructose
plant sources.

RECIPES

BEFORE STARTING
It is important to keep in mind that the cakes

prepared in this course are baked in a 16 x 7 x 8
cm rectangular mold. To ensure that the cakes
can grow taller, cardboard is used on the sides
of the mold. These cartons consist of two pieces
of 15.5 cm x 12.5 cm and two pieces of 6.5 x 12.5
cm.
If you prefer the cake not to be so tall, you can

choose to omit these cartons and simply reduce
the amount of the recipe by 18%. In other words,
you can multiply each ingredient by 0.82 to
adjust the recipe and eliminate the side cartons.
The result will be a cake that is less tall but just
as attractive and fluffy. Additionally, the cooking
time will be reduced by 10%.
It is important to have the butter papers (baking

paper) cut into 35.5 x 16 cm and 40 x 7.5 cm
rectangles ready before starting. You will use a
paper of each size for each cake, which will
make it easier to unmold. These papers can be
reused up to 10 times.
Copyright2024 STUDIOPAS Academy, All rights reserved. 11

LOW CARB VANILLA CAKE
Recipe for 1 unit in a mold 7 cm wide, 8 cm high and 16 cm long.

VANILLA CAKE
Ingredients Quantity in grams
Allulose (processed to fine powder) 58

Xylitol 75
Egg whites 92
Almond flour 302
Baking powder 4
Salt 2
Xanthan gum 1,5
Yolks 46
Canola oil 4
Whole milk 16
Vanilla bean 1 unit
TOTAL WEIGHT 600,5
1 In the mixer, with the balloon attachment, beat the egg whites together with the ground allulose and
xylitol at medium-high speed (about 6 on the Kitchenaid) until you obtain a very firm meringue.
2 Process the almond flour along with the baking powder, salt and xanthan gum for one to two minutes
on high speed.
3 Add the dry ingredients to the meringue and mix at medium-high speed (5 on the Kitchenaid) for 3
seconds, until you obtain a semi-homogeneous mixture.
4 Using a pick, extract the seeds from the vanilla pod and add them to the yolks.
5 Add the yolks, canola oil and milk to the previous mixture.
6 Continue beating on high speed for just a few more seconds, until almost completely combined. Finish
mixing with the help of a mixer.

VANILLA CAKE
7 Pour 550 g of the mixture into a previously oiled mold and covered with baking paper.
8 Use a piping bag with pomaded butter to draw a line in the center of the cake to encourage opening
during baking.
9 Bake in a preheated oven at 170°C for approximately 45 minutes.
10 Once ready, unmold while it is still warm and pour in the syrup.
NOTE: Processing the dry ingredients in this recipe is essential to obtain the proper result,
since this way the almond flour will release its oils and moisturize the dough. Otherwise
the result will be dry and dense.
VANILLA SYRUP
Xylitol 57
Water 113
Vanilla bean 1/2 unit
TOTAL WEIGHT 170
1 Bring the water to a boil along with the xyliton and the vanilla pod seeds.
2 Use to bathe the cake.

LOW CARB LEMON MOIST CAKE

MOIST LEMON CAKE

Xylitol 63
Albumin or dehydrated egg white 13
Fresh lemon juice 42
Water 62
Almond flour 331
Xanthan gum 1,8
Baking powder 5
Salt 1
Yolks 51
Whole milk 40
Lemon zest 9
TOTAL WEIGHT 701,8
1 In the mixer, with the balloon attachment, beat the lemon juice together with the water, albumen, xylitol
and ground allulose at medium-high speed (about 6 on the Kitchenaid) until very stiff.
on high speed.
3 Add the dry ingredients to the previous mixture and mix at medium-high speed (5 on the Kitchenaid) for
3 seconds, until you obtain a semi-homogeneous substance.
4 Add the yolks along with the milk and lemon zest to the previous mixture.

MOIST LEMON CAKE
6 Pour 650 g of the mixture into a previously oiled mold and covered with baking paper or butter paper.
during baking.
9 Once ready, unmold while it is still warm and pour in the syrup.
LEMON SYRUP
Xylitol 63
Lemon juice 102
Lemon zest or peel 5
TOTAL WEIGHT 170
1 Bring the lemon juice to a boil along with the xylitol and lemon zest.
2 Place the cake on a rack on a baking tray and spread it evenly over the entire surface.

LEMON GLAZE
Allulose (processed into powder) 500

Lemon juice 85
TOTAL WEIGHT 585
1 Using a hand mixer, mix the ground allulose with the lemon juice until a fluid and homogeneous
substance is formed.
2 Place the cake on a rack on a baking tray and glaze evenly over the entire surface.
3 Wait a few minutes for the glaze to dry and be ready to serve.

WHITE CHOCOLATE DECORATION
Sugar-free white chocolate 300

Fat-soluble white dye c/n
TOTAL WEIGHT 300
1 Melt the chocolate in the microwave in batches of 30 seconds until it reaches 45°C.
2 Add the white food coloring and mix with the help of a mixer until you obtain a homogeneous mixture.
3 Temper according to the manufacturer's temperature curve.
4 Then, prepare the plates according to the audiovisual material of the course.

CANDIED LEMON
Lemon peels 200

Water 260
Allulose 340
TOTAL WEIGHT 800
1 Blanch the lemon peels, that is, bring to a boil, remove the water and change it to new one. Repeat this
process 4 times.
2 Then, carefully rinse the peels with cold water and freeze for 3 to 4 hours.
3 Make a syrup with the water and allulose until it boils.
4 Add the lemon peels and cook for approximately 25 minutes or until they look transparent (cover the pot
with kitchen film).
5 Let cool to room temperature.
6 Once cold, filter the shells, with the help of a lace remove the white part and cut circles 2.5 cm in
diameter.
7 Place the candied lemon circles on the chocolate plates and place them on the cake.

LOW CARB MOIST CHOCOLATE CAKE

MOIST CHOCOLATE CAKE
Processed allulose (ground to a fine powder) 65

Xylitol 50
Egg whites 78
Almond flour 186
Xanthan gum 1,8
Cocoa powder 6
Baking powder 4
Salt 1
Yolks 65
Whole milk 24
Cocoa liquor República del Cacao melted 85
Xocoline dark chocolate 65% Valrhona without sugar,
132
chopped
TOTAL WEIGHT 700,8
2 Process the almond flour along with the baking powder, cocoa powder, salt and xanthan gum for one
to two minutes on high speed.
4 Add the melted cocoa liquor along with the yolks and milk to the previous mixture.

MOIST CHOCOLATE CAKE
5 Continue beating on high speed for just a few more seconds, until almost completely combined.
6 Add the chopped chocolate and finish mixing with the help of a whisk.
during baking.
10 Once ready, unmold while it is still warm.
11 Let cool to room temperature before decorating.
12 Once cool, sprinkle with cocoa powder to finish.

LOW CARB BANANA AND WALNUT CAKE

BANANA AND WALNUT CAKE

Banana puree (ground banana) 93
Xylitol 78
Almond flour 251
Xanthan gum 2
Baking powder 3
Yolks 39
Canola oil 10
Whole milk 12
Banana in cubes 128
Large chopped walnuts 65
TOTAL WEIGHT 702
1 In the mixer, with the balloon attachment, beat the mashed banana together with the albumen and
xylitol at medium-high speed (approximately 6 on the Kitchenaid) until very firm.
2 Process the almond flour together with the baking powder and xanthan gum for one to two minutes on
high speed.
6 Add the chopped banana along with the chopped walnuts and finish mixing with the help of a whisk.

BANANA NUT CAKE
during baking.
11 Let cool to room temperature before decorating.
NOTE: Processing the dry ingredients in this recipe is essential to obtain the proper result, since this way the
almond flour will release its oils and moisturize the dough. Otherwise the result will be dry and dense.

CRISPY WHITE CHOCOLATE BATH

Canola oil 50
Chopped toasted walnuts 40
TOTAL WEIGHT 590
1 Melt the chocolate in the microwave until it reaches 45°C.
2 Add the canola oil along with the chopped walnuts and stir until well combined.
Use the bath at 45°C.
3 Pour the bath into a container large enough to hold the cake. Submerge it up to 3/4 and place it on a
rack to drain the excess.
4 Wait a few minutes for the bath to harden and crystallize before serving it.

LOW CARB RASPBERRY AND YOGURT CAKE

RASPBERRY AND YOGURT CAKE

Xylitol 53
Egg whites 84
Almond flour 301
Baking powder 2
Xanthan gum 1,8
Salt 1
Yolks 28
Natural yogurt 56
Fresh raspberries 106
TOTAL WEIGHT 700,8
on high speed.
5 Add the yolks and natural yogurt to the previous mixture.
7 Add the fresh raspberries and finish mixing carefully with the help of a mixer.

RASPBERRY AND YOGURT CAKE
during baking.

ORANGE CAKE AND LOW CARB CHIPS

ORANGE CAKE AND CHIPS

Xylitol 50
Egg whites 79
Almond flour 283
Xanthan gum 1,8
Baking powder 3
Salt 1
Yolks 39
Whole milk 14
Fresh orange juice 20
Orange zest or peel 14

132
chopped
TOTAL WEIGHT 700,8
on high speed.

ORANGE CAKE AND CHIPS
5 Add the yolks along with the orange juice, zeste and milk to the previous mixture.
7 Add the chopped dark chocolate and finish mixing carefully with the help of a whisk.
during baking.

ORANGE SYRUP
Allulose 20
Water 50
TOTAL WEIGHT 170
1 Bring the water to a boil along with the allulose and orange juice.

LOW CARB BROWNIE CAKE

BROWNIE CAKE
Allulose powder (processed to fine powder) 68

Xylitol 51
Egg whites 80
Almond flour 188
Cocoa powder 6
Baking powder 3
Xanthan gum 1,9
Salt 1
Yolks 40
Whole milk 26
Melted cocoa liquor Republic of cocoa 89
Zeste or orange peel 14

133
chopped
TOTAL WEIGHT 700,9
2 Process the almond flour along with the baking powder, cocoa powder, salt and xanthan gum for one
4 Add the melted cocoa liquor along with the yolks, milk and orange zest to the previous mixture.

BROWNIE TYPE CAKE
6 Add the chopped dark chocolate and finish mixing carefully with the help of a whisk.
during baking.

CRISPY HAZELNUT AND CHOCOLATE BATH
Xocoline dark chocolate 65% Valrhona without sugar 500

Canola oil 50
Chopped toasted hazelnuts 40
TOTAL WEIGHT 590
2 Add the canola oil along with the chopped hazelnuts and stir until well combined.

BLUEBERRY CHEESECAKE LOW CARB CHEESECAKE

OIL AND GAS
Xylitol 32
Almond flour 94
Cold butter 10
Cinnamon powder 2
Salt 0,5
TOTAL WEIGHT 138,5
1 Process all the ingredients in a food processor until crumbs form.
2 Reserve the crumbs frozen until ready to use.

CHEESECAKE
Xylitol 42
Philadelphia cream cheese 128
TOTAL WEIGHT 170
1 In the mixer with the lyre or paddle attachment, cream the cream cheese together with the xylitol until
you obtain a smooth and homogeneous mixture.
2 Pour into a bag without a spout and set aside until used.

BLUEBERRY CHEESECAKE AND CRUMBS
Xylitol 75
Egg whites 70
Almond flour 196
Xanthan gum 1,3
Baking powder 2,5
Salt 1
Yolks 30
Canola oil 5
Milk cream 35% fat 25
Fresh blueberries 75
TOTAL WEIGHT 482,8
1 In the mixer, with the balloon attachment, beat the egg whites together with the xylitol at medium-high
speed (approximately 6 on the Kitchenaid) until you obtain a very firm meringue.
2 Process the Almond flour along with the baking powder, salt and xanthan gum for one to two minutes
on high speed.
5 Add the canola oil along with the yolks, milk cream and lemon zest to the previous mixture.

BLUEBERRY CHEESECAKE AND CRUMBS
7 Add the cranberries and finish mixing carefully with the help of a mixer. Reserve.
8 Place 70 g of crumbs in the previously oiled mold and covered with baking paper or butter paper.
9 Then, pour 215 g of the cake mixture and evenly distribute 150 g of cheesecake on it. Finally, add the
remaining cake mixture.
during baking.
11 Bake in a preheated oven at 170°C for 35 minutes.
12 After that time, spread 40 g of crumbs and 50 g of fresh blueberries evenly over the top of the cake.
Then, continue baking for approximately 10 more minutes, or until the crumbs are golden brown.

POPPY AND ORANGE LOW CARB CAKE

POPPY AND ORANGE CAKE

Xylitol 51
Orange juice 83
Almond flour 299
Xanthan gum 1,5
Baking powder 3
Salt 2
Yolks 48
Whole milk 26
Poppy seeds 8
Orange zest 4
TOTAL WEIGHT 600,5
1 In the mixer, with the balloon attachment, beat the orange juice together with the ground allulose, xylitol
and albumin at medium-high speed (about 6 on the Kitchenaid) until you obtain a very firm meringue.
on high speed.

POPPY AND ORANGE CAKE
5 Add the yolks, poppy seeds, orange zest and milk to the previous mixture.
7 Pour 550 g of the mixture into the previously oiled mold and covered with baking paper or butter paper.
during baking.
10 Once ready, unmold while it is still warm and cover with syrup.

ORANGE SYRUP

Allulose 20
Water 50
TOTAL WEIGHT 170
1 Bring the orange juice to a boil along with the water and allulose.
2 Use to bathe the cake.

LOW CARB APPLE CAKE

APPLE CAKE
Xylitol 78
Green applesauce 113
Xanthan gum 2
Almond flour 265
Baking powder 3
Cinnamon powder 4
Yolks 42
Canola oil 10
Whole milk 30
Green apple in cubes 140
TOTAL WEIGHT 709
1 In the mixer, with the balloon attachment, beat the applesauce together with the albumen and xylitol at
medium-high speed (about 6 on the Kitchenaid) until very firm.
2 Process the almond flour along with the baking powder, cinnamon and xanthan gum for one to two
minutes on high speed.

APPLE CAKE
6 Add the green apple cubes and finish mixing carefully with the help of a mixer.
during baking.
9 Bake in a preheated oven at 170°C for 35 minutes.
10 After that time, spread 40 g of crumbs evenly over the top of the cake and continue baking for another
10 minutes or until the crumbs are golden.

OIL AND GAS
Xylitol 32
Almond flour 94
Cold butter 10
Cinnamon powder 2
Salt 0,5
TOTAL WEIGHT 138,5
1 Process all the ingredients in a food processor until crumbs form.
2 Reserve the crumbs frozen until ready to use.

LOW CARB PASSION FRUIT MANGO CAKE

EXTRA MOIST MANGO PASSION FRUIT CAKE
Xylitol 79
mango puree 99
Xanthan gum 2
Almond flour 273
Baking powder 4
Yolks 43
Canola oil 5
Whole milk 30
Diced Mango 144
TOTAL WEIGHT 705
1 In the blender, with the balloon attachment, beat the mango puree together with the albumen and xylitol
at medium-high speed (approximately 6 on the Kitchenaid) until very firm.
2 Process the Almond flour together with the baking powder and xanthan gum for one to two minutes on
high speed.
4 Add the yolks along with the canola oil, lemon zest and milk to the previous mixture.
6 Add the mango cubes and finish mixing carefully with the help of a mixer.

EXTRA MOIST MANGO PASSION FRUIT CAKE
during baking.
Almond flour will release its oils and moisturize the dough. Otherwise the result will be dry and dense.
PASSION FRUIT GLAZE
Allulose 500
Passion fruit puree 85
TOTAL WEIGHT 585
1 Using a hand mixer, mix the allulose with the passion fruit puree until a fluid and homogeneous
substance is formed.
2 Place the cake on a rack on a baking tray and glaze evenly over the entire surface.
3 Wait a few minutes for the glaze to dry and be ready to serve.

HAZELNUT AND LOW CARB CHOCOLATE CAKE

GIANDUJA MILK CHOCOLATE AND HAZELNUT CHIPS
Xocoline milk chocolate 41% Valrhona without sugar 100

Hazelnut paste 100
TOTAL WEIGHT 200
1 Mix the hazelnut paste with the melted chocolate.
2 Pour onto a tray with baking paper, it should be approximately 1 cm thick. You can guide yourself using 1
cm thick rods.
3 Put it in the freezer for an hour.
4 Once frozen, the gianduja will be solid and firm.
5 Cut 1 x 1 cm cubes.
6 Reserve frozen until ready to use.

HAZELNUT AND CHOCOLATE NUTELLA CAKE
Allulose 68
Xylitol 52
Egg whites 84
Almond flour 233
Xanthan gum 1,9
Cocoa powder 7
Baking powder 4
Salt 1
Yolks 42
Hazelnut paste 43
Whole milk 25
Milk Chocolate and Hazelnut Gianduja Chips 140
Vanilla bean 1/2
TOTAL WEIGHT 700,9
2 Process the almond flour along with the baking powder, salt, cocoa powder and xanthan gum for one
4 Using a pick, remove the seeds from the vanilla pod and place them on the yolks.
5 Add the yolks along with the hazelnut paste and milk to the previous mixture.

HAZELNUT AND CHOCOLATE NUTELLA CAKE
7 Add the gianduja chips and finish mixing carefully with the help of a mixer.
during baking.

CRISPY HAZELNUT AND CHOCOLATE BATH
Xocoline dark chocolate 65% Valrhona without sugar 500

Canola oil 50
Chopped toasted hazelnuts 40
TOTAL WEIGHT 590
2 Add the canola oil along with the chopped hazelnuts and stir until well combined.

QUEQUE DE SNICKERS LOW CARB

WHITE CHOCOLATE AND PEANUT GIANDUJA CHIPS

Peanut butter 100
TOTAL WEIGHT 200
1 Mix the peanut paste with the melted chocolate.
2 Pour onto a tray with baking paper, it should be approximately 1 cm thick. Also, you can guide yourself
using 1 cm thick acrylic rods.
3 Put it in the freezer for an hour.
4 Once frozen, the gianduja will be solid and firm.
5 Cut 1 x 1 cm cubes.
6 Reserve frozen until ready to use.

SNICKERS CAKE

Xylitol 52
Egg whites 80
Almond flour 198
Xanthan gum 1,9
Baking powder 4
Salt 1
Yolks 41
Peanut butter 95
Whole milk 24
White Chocolate and Peanut Gianduja Chips 135
Vanilla bean 1/2
TOTAL WEIGHT 700,9
on high speed.
5 Add the yolks along with the peanut paste and milk to the previous mixture.

SNICKERS CAKE
7 Add the gianduja chips and finish mixing carefully with the help of a mixer.
during baking.

CRISPY PEANUT AND CHOCOLATE DIP

Canola oil 50
Chopped roasted peanuts 40
TOTAL WEIGHT 590
2 Add the canola oil along with the chopped peanuts and stir until well combined.
4 Decorate with peanuts on top.

LOW CARB MARBLED CAKE

MARBLED CHOCOLATE CAKE
Ground allulose (processed to fine powder) 75

Xylitol 58
Egg whites 92
Almond flour 300
Baking powder 4
Xanthan gum 1,5
Salt 2
Yolks 46
Canola oil 4
Whole milk (A) 16
Cocoa powder 9
Whole milk (B) 12
TOTAL WEIGHT 619,5
on high speed.
3 Add the dry ingredients (except the cocoa powder) to the meringue and mix on medium-high speed (5
on the Kitchenaid) for 3 seconds, until you obtain a semi-homogeneous mixture.
4 Add the yolks, canola oil and milk (A) to the previous mixture.
6 Divide the dough into two equal parts, to one part add the milk (B) and the previously sifted cocoa
powder and integrate with surrounding movements.

MARBLED CHOCOLATE CAKE
7 Pour both mixtures into two separate piping bags.
8 Fill the mold by alternating both masses until it reaches 530 g. The mold must be previously oiled and
covered with baking paper or butter paper.
during baking.

MILK CHOCOLATE BATH

Canola oil 50
TOTAL WEIGHT 550
2 Add the canola oil and stir until well combined. Use the bath at 45°C.

LOW CARB MATCHA AND VANILLA TEA CAKE

MATCHA AND VANILLA TEA CAKE

Xylitol 58
Egg whites 92
Almond flour 300
Baking powder 4
Xanthan gum 1,5
Salt 2
Yolks 46
Canola oil 4
Whole milk (A) 16
Matcha tea 9
Whole milk (B) 12
TOTAL WEIGHT 619,5
on high speed.
3 Add the dry ingredients (except the matcha tea) to the meringue and mix on medium-high speed (5 on
the Kitchenaid) for 3 seconds, until you obtain a semi-homogeneous mixture.
4 Add the yolks, canola oil and milk (A) to the previous mixture.
6 Divide the dough into two equal parts, to one part add the milk (B) and the previously sifted matcha tea
and integrate with enveloping movements.

MATCHA AND VANILLA TEA CAKE
7 Pour both mixtures into two separate piping bags.
8 Fill the mold by alternating both masses until it reaches 530 g. The mold must be previously oiled and
covered with baking paper or butter paper.
during baking.

WHITE CHOCOLATE AND MATCHA TEA BATH

Canola oil 50
Matcha tea 5
Light green powdered color fat-soluble c/n
TOTAL WEIGHT 555
2 Add the canola oil along with the matcha tea and powdered coloring. Mix with the help of a mixer until
you obtain a homogeneous mixture. Use the bath at 45°C.

EXTRA MOIST LOW CARB COFFEE CAKE

MOIST COFFEE CAKE

Xylitol 64
Albumin 13
Espresso coffee 91
Almond flour 340
Xanthan gum 1,8
Baking powder 5
Salt 2
Yolks 52
Whole milk 49
Vanilla bean 1 unit
TOTAL WEIGHT 700,8
1 In the mixer, with the balloon attachment, beat the espresso along with the albumin, xylitol and ground
allulose at medium-high speed (about 6 on the Kitchenaid) until very stiff.
on high speed.
5 Add the yolks and milk to the previous mixture.

MOIST COFFEE CAKE
during baking.
MILK CHOCOLATE BATH

Canola oil 10
TOTAL WEIGHT 110
2 Add the canola oil and stir until well combined.
3 Pour the bath into a bag without a spout and set aside until used.

WHITE CHOCOLATE DIP

Canola oil 50
TOTAL WEIGHT 550
2 Add the canola oil and stir until well combined. Use the bath at 45°C.
4 Using a pastry bag with the milk chocolate bath, draw lines on the surface of the cake.
5 Finish decorating with gold paper and wait a few minutes for both baths to harden and crystallize
before serving.

LOW CARB SESAME AND PEANUT CAKE

SESAME AND PEANUT CAKE
Black sesame paste 73

Xylitol 68
Eggs 109
Almond flour 231
Xanthan gum 1,9
Peanut 81
Baking powder 3
Salt 2
TOTAL WEIGHT 700,9
1 Process the almond flour along with the baking powder, salt, peanuts and xanthan gum for one to two
minutes on high speed.
2 In the blender with the balloon attachment, mix the black sesame paste together with the ground
allulose, xylitol and eggs at medium-high speed (6 on the kitchenaid) until obtaining a homogeneous
texture.
3 Add the dry ingredients with enveloping movements, alternating with the milk cream until a
homogeneous mixture is obtained.
during baking.

SESAME AND PEANUT CAKE
WHITE CHOCOLATE AND BLACK SESAME BATH

Canola oil 25
Black sesame paste 25
TOTAL WEIGHT 550
2 Add the canola oil along with the black sesame paste and stir until well combined. Use the bath at 45°C.
4 Finish decorating with black sesame seeds and wait a few minutes for the dip to harden and crystallize
before serving.

LOW CARB ORANGE INVERTED CAKE

CANDIED ORANGE
Orange slices 200

Allulose 140
Xylitol 200
Water 260
TOTAL WEIGHT 815
1 Blanch the orange slices, that is, bring to a boil, remove the water and change it to new one. Repeat this
process 4 times.
2 Then, carefully rinse the slices with cold water and freeze for 3 to 4 hours.
3 Make a syrup with the water, xylitol and allulose until it boils.
4 Add the orange slices and cook for approximately 25 minutes or until they look transparent (cover the
pot with kitchen film).
5 Let cool to room temperature.
6 Once cool, place the orange slices evenly on the base of the mold previously lined with butter paper.
Reserve until used.

ORANGE INVERTED CAKE
Xylitol 107
Egg whites 86
Almond flour 280
Baking powder 4
Salt 2
Yolks 42
Canola oil 4
Xanthan gum 1,4
Whole milk 15
Orange zest 9
TOTAL WEIGHT 550,4
1 In the mixer, with the balloon attachment, beat the egg whites together with the xylitol at medium-high
speed (approximately 6 on the Kitchenaid) until you obtain a very firm meringue.
on high speed.
4 Add the yolks, canola oil, orange zest and milk to the previous mixture.
6 Pour 500 g of the mixture into the mold, over the candied oranges.

ORANGE INVERTED CAKE
8 Once ready, unmold while it is still warm and leave it upside down, with the oranges facing up.

LOW CARB NUT AND CHOCOLATE CAKE

WALNUT AND CHOCOLATE CAKE
Eggs 170
Xylitol 95
Almond flour 163
Xanthan gum 1,3
Walnuts (A) 39
Baking powder 3
Salt 1
Butter at room temperature 30
Large chopped walnuts (B) 50
TOTAL WEIGHT 552,3
1 Process the almond flour together with the baking powder, walnuts (A), salt and xanthan gum for one to
two minutes on high speed.
2 In a mixer with a lyre or paddle attachment, cream the butter together with the xylitol at medium-high
speed (6 on a kitchenaid) until you obtain an airy, homogeneous and whitish mixture.
3 Pour the eggs little by little, forming an emulsion.
4 Add the dry ingredients at minimum speed and mix until the ingredients are completely incorporated.
5 Add the chopped walnuts using a spatula or spatula and making circular movements.

WALNUT AND CHOCOLATE CAKE
8 After that time, with the help of a rectangular cardboard the size of the mold, we flatten the top of the
cake downwards, thus forming a flat surface.
9 Then, bake for approximately 10 minutes.

CHOCOLATE AND WALNUT GANACHE

Allulose 4
Walnut paste 19
TOTAL WEIGHT 220
1 Line the walls of the mold that we use to bake the cake with acetate and place the cake inside. Reserve.
2 Bring the heavy cream to a boil in the microwave along with the allulose.
3 Add the mixture to the chocolate, mix and let sit for 20 seconds. Check that the mixture is above 45°C (if
the temperature is lower than 45°C, heat for 20 to 30 seconds more in the microwave), then emulsify
with the help of a mixer, trying not to introduce air bubbles until a substance is obtained. homogeneous.
4 Finally, add the walnut paste and finish emulsifying until obtaining a smooth and shiny texture.
5 Pour 170 g of the ganache over the cake, covering the mold completely.
6 Crystallize in the refrigerator for a minimum of 6 hours.
7 After that time, unmold the cake and sprinkle the ganache with cocoa powder until it is completely
covered.
8 Finish decorating with gold foil.

CEXTRA MOIST LOW CARB CARROT CAKE

WHIPPED CREAM CHEESE GANACHE

Philadelphia cream cheese 48
Gelatin 180° Bloom 2
Water to hydrate the gelatin 10
TOTAL WEIGHT 294
1 Hydrate the gelatin with water.
2 Bring the heavy cream to a boil along with the cream cheese and the gelatin previously hydrated in the
microwave.
3 Add the mixture to the chocolate, mix and let sit for 20 seconds. Check that the mixture is above 45°C (if
the temperature is lower than 45°C, heat for 20 to 30 seconds more in the microwave), then emulsify
with the help of a mixer, trying not to introduce air bubbles until a substance is obtained. homogeneous.
4 Place in contact with plastic film and let rest for at least 12 hours in the refrigerator before assembling.
5 Whip the ganache at medium speed until it has a smooth consistency.
6 Pour the whipped ganache into a bag cut as a 2 cm diameter Saint honoré nozzle and use immediately.

EXTRA MOIST CARROT CAKE
Eggs 99
Yogurt natural 76
Almond flour 233
Xanthan gum 1,8
Baking powders 2,3
Cinnamon powder 2
Salt 1
Grated carrot 91
Grated coconut 38
Chopped nuts 45
TOTAL WEIGHT 700,1
1 Process the almond flour together with the baking powder, salt, cinnamon powder and xanthan gum for
one to two minutes on high speed.
2 Heat the eggs with the ground allulose in the microwave until they reach 59°C.
3 In the mixer with the balloon attachment, beat the previous mixture at high speed (10 on the kitchenaid)
until you obtain an airy, whitish substance.
4 Pour the yogurt together with the grated carrot and coconut. Integrate with enveloping movements.
5 Incorporate the dry ingredients also with enveloping movements.
6 Finally, add the chopped walnuts and mix until you obtain a homogeneous substance.

EXTRA MOIST CARROT CAKE
during baking.
11 Then, with the cake already cold, spread the whipped cream cheese ganache in a curved and
symmetrical manner on the top of the cake.
12 Finish decorating with toasted pecans.

GENERIC RECIPES

DRIED FRUIT PASTE
Nuts 500
TOTAL WEIGHT 500
1 Toast the nuts in a preheated oven at 180°C for approximately 8 to 10 minutes or until toasted.
2 Process until you obtain the texture of a paste.

DRIED FRUIT PRALINE 50%
Toasted nuts 250

Allulose 250
TOTAL WEIGHT 500
1 Make caramel to blonde point.
2 Pour the toasted nuts over the caramel.
3 Integrate the caramel with the nuts quickly and transfer to a silicone mat, let cool.
4 Break the caramel with the nuts and process until you obtain the texture of a paste.
5 Use or store in an airtight container.

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SUGAR FREE AND LOW CARB

Copyright©2024 STUDIOPAS Academy, All rights reserved.

MOIST LEMON CAKE 15

MOIST CHOCOLATE CAKE 21

BANANA AND WALNUT CAKE 24

RASPBERRY AND YOGURT CAKE 28

ORANGE CAKE AND CHIPS 31

BLUEBERRY CAKE, CHEESECAKE AND CRUMBS 39

POPPY AND ORANGE CAKE 44

MANGO PASSION FRUIT CAKE 52

NUTELLA-TYPE CHOCOLATE AND HAZELNUT CAKE 55

CHOCOLATE MARBLE CAKE 65

MATCHA AND VANILLA TEA CAKE 69

EXTRA MOIST COFFEE CAKE 73

SESAME AND PEANUT CAKE 77

ORANGE UPSIDE DOWN CAKE 80

WALNUT AND CHOCOLATE CAKE 84

EXTRA MOIST CARROT CAKE 88

Copyright©2024 STUDIOPAS Academy, All rights reserved.

Copyright2024 STUDIOPAS Academy, All rights reserved.

Copyright©2023 STUDIOPAS Academy, All rights reserved. 5

6 Copyright©2024 STUDIOPAS Academy, All rights reserved.

Cocoa liquor, also called cocoa paste, is a

Xanthan gum, xanthan or xanthan gum is a

Almond flour is obtained by grinding the nut and

Copyright©2024 STUDIOPAS Academy, All rights reserved. 7

Xylitol is a sugar alcohol used as a sweetener. It is

One of the most notable properties of xylitol is its

However, it is important to note that excessive

8 Copyright©2024 STUDIOPAS Academy, All rights reserved.

Allulose is considered by many to be a "natural"

Copyright©2024 STUDIOPAS Academy, All rights reserved. 9

10 Copyright©2024 STUDIOPAS Academy, All rights reserved.

It is important to keep in mind that the cakes

If you prefer the cake not to be so tall, you can

It is important to have the butter papers (baking

Copyright2024 STUDIOPAS Academy, All rights reserved. 11

12 Copyright©2024 STUDIOPAS Academy, All rights reserved.

Ingredients Quantity in grams

Allulose (processed to fine powder) 58

Xanthan gum 1,5

Vanilla bean 1 unit

TOTAL WEIGHT 600,5

Copyright©2024 STUDIOPAS Academy, All rights reserved. 13

9 Bake in a preheated oven at 170°C for approximately 45 minutes.

Ingredients Quantity in grams

TOTAL WEIGHT 170

2 Use to bathe the cake.

14 Copyright©2024 STUDIOPAS Academy, All rights reserved.

Copyright©2024 STUDIOPAS Academy, All rights reserved. 15

Ingredients Quantity in grams

Allulose (processed to fine powder) 83

Xanthan gum 1,8

TOTAL WEIGHT 701,8

16 Copyright©2024 STUDIOPAS Academy, All rights reserved.

8 Bake in a preheated oven at 170°C for approximately 45 minutes.

Ingredients Quantity in grams

TOTAL WEIGHT 170

Copyright©2024 STUDIOPAS Academy, All rights reserved. 17