One portion (two cookies) provides approximately:
Preheat oven to 180°C/fan 160°C/gas mark 4.
Add almond flour, MCTprocal , baking powder and ground cinnamon into a mixing bowl and stir with a wooden spoon until combined.
Add melted butter, egg and sweetener to the bowl and stir until a slightly sticky firm dough has formed.
Lightly grease a baking tray and divide mixture into 2 large balls, flattening to approximately 1cm thick on the tray.
Bake for 15-20 minutes until well risen and lightly golden.
Cool on a wire rack before serving.
Top Tip
Recipe can also make 2 large cookies (10g of MCT per large cookie)
Serving Suggestion
For alternative flavours such as ginger, almond and caramel replace the cinnamon with a different suitable flavouring.
Lakeland have a great variety of natural flavourings and sugar free Da Vinci syrups work well too!
MCTprocal is a 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 allergens and other product information.
Always check with your dietitian what is suitable for you.
- 14g Almond flour e.g. Sukrin
- 32g (2 x 16g sachets) MCTprocal™
- ¼ teaspoon Carbohydrate free baking powder e.g Barkat
- A pinch Ground cinnamon
- 40g Butter, melted
- 8g Whole egg, beaten
- ¼ - ½ teaspoon or 1 teaspoon Sweetener e.g. Liquid Hermestas or Truvia
