Recipe provides approximately:
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.YoTM evenly on top.
In a bowl, lightly whip together double cream, vanilla essence and sugar-free icing sugar.
Spread or pipe cream over K.YoTM.
K.YoTM 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.
- Base
- 12g Ground almonds
- 12g MCTprocal®
- 5g Butter
- 5g Water
- 1-2 drops Liquid sweetener e.g. Hermesetas
- 1-2 sprays Spray oil
- Filling
- 50g K.YoTM Vanilla
- Topping
- 30g Double cream, whipped e.g. Morrison’s or Tesco
- 10g Sugar-free icing sugar e.g. Sukrin®Melis icing sugar
- 2 drops Vanilla essence
