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  • 3:1
  • RECIPE MAKES: 2 portions
  • PREP TIME: 15 minutes
  • COOK TIME: 25 minutes

One portion contains approximately:


Step 1

Pre heat the oven to 200˚C/180˚C Fan/Gas mark 6

Step 2

In a bowl, mix in the dry ingredients excluding the fruit. Add the butter and rub together using fingertips until a crumbly texture is achieved.

Step 3

Stir in the K.Flo®, egg and liquid sweetener to the dry mixture, to form a batter.

Step 4

Divide the raspberries and place in the bottom of 2 ramekin dishes.

Step 5

Pour the batter into the 2 ramekin dishes and bake in the oven for 30 minutes.

Step 6

Serve with double cream poured on top.

Serving Suggestion:

Always check with your dietitian what is suitable for you

• Try with alternative berry fruits or rhubarb.

K. Flo® 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.

  • 30g Ground Almonds
  • 16g MCTprocal®
  • 1g Baking Powder e.g. Barkat® Carbohydrate Free
  • 1g Cinnamon, ground
  • 12g Butter
  • 60g K.Flo®
  • 20g Eggs, beaten
  • 1 squirt Liquid sweetener e.g. Hermesetas
  • 15g Raspberries, halved
  • Topping
  • 30g Double cream e.g. Morrison’s or Tesco