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 hermesetas, mix with spatula to get a dough like mixture.
Spray a 3-inch diameter 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.Yo evenly on top.
Lightly whip double cream, vanilla essence and sugar-free icing sugar, either spread or pipe cream over the top of K.Yo.
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 allergen and other product information.
- Base
- Ground almonds 12g
- MCTprocal 12g
- Butter 5g
- Water 5g
- Liquid sweetener e.g. Hermesetas 1-2 drops
- Spray oil 1-2 sprays
- Filling
- K.Yo Berry 50g
- Topping
- Double cream whipped 30g
- Sugar-free icing sugar e.g. Sukrin®Melis icing sugar 10g
- Vanilla essence 2 drops
