39.7g
Fat
35.8g
LCT
3.9g
MCT
9.1g
Protein
4.2g
Carbohydrates
411kcal
Energy
Method
Step 1
In a bowl, dissolve jelly crystals in boiling water, cool for 10 minutes.
Step 2
Break the cupcake into large pieces, place into a glass bowl with the raspberries.
Step 3
Pour jelly over the top, place in refrigerator for 45 minutes or until jelly is set.
Step 4
Spread K.Yo™ over the jelly.
Step 5
Smooth the whipped cream over K.Yo™, add grated chocolate on top of the cream and serve.
K.Yo and MCTprocal are foods 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 allergens and other product information.
Ingredients
- Water, boiling 100g
- Sugar-free jelly e.g. Hartley’s Sugar Free Jelly Crystals 2g
- Ketogenic cupcake (contains MCTprocal®, see recipe) 28g
- Raspberries, quartered 4g
- K.Yo™ Berry 50g
- Double cream, whipped e.g. Morrison’s or Tesco 22g
- Dark chocolate, grated e.g. Lindt 90% dark chocolate 1g
Table
