One portion contains approximately:
Pre heat the oven to 200˚C/180˚C Fan/Gas mark 6
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.
Stir in the K.Flo®, egg and liquid sweetener to the dry mixture, to form a batter.
Divide the raspberries and place in the bottom of 2 ramekin dishes.
Pour the batter into the 2 ramekin dishes and bake in the oven for 30 minutes.
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
