K.Yo Berry is available in the UK from 1st October 2025
Pre heat oven to 180°C/fan 160°C/gas mark 4.
Add ground almonds, MCTprocal® and butter into a bowl, rub together with fingertips until you get a crumbly texture.
Add water and liquid sweetener, mix with spatula to get a dough like mixture.
Spray a 3-inch loose bottom mini flan tin with oil and press the mixture around the tin until evenly distributed.
Place a layer of greaseproof paper on top of mixture and place in oven (bake blind) for 5-10 minutes until golden and crispy. Allow to cool.
Once base has cooled, spread K.YoTM evenly on top.
Pre heat grill on a medium to high heat.
Place egg whites into a large clean mixing bowl (not plastic).
Using an electric hand whisk, on a medium speed whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
Turn the speed up and add sugar-free icing sugar. Continue beating for 30 to 40 seconds until mixture stands up in stiff peaks.
Spread meringue over the K.YoTM.
Place the pie under the grill and cook till golden brown.
Always check with your dietitian what is suitable for you
K. Yo and MCTprocal are foods Food for Special Medical Purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.
- Base
- Ground almonds 12g
- MCTprocal 12g
- Butter 8g
- Water 5g
- Liquid sweetener 1-2 drops
- Spray oil 1-2 sprays
- Filling
- K.Yo Berry 50g
- Topping
- Egg, whites only 20g
- Sugar – free icing sugar e.g. Sukrin Melis icing sugar 20g
