This recipe makes 2 cupcakes. 1 cupcake contains:
Pre heat oven to 200˚C/180˚C fan/gas mark 6.
Add butter and sweetener to a mixing bowl, beat for 2 mins until fluffy.
Add egg, vanilla essence and water, beat to combine.
Gently fold in MCTprocal™ , baking powder and ground almonds, mix till a smooth batter is formed.
Divide the cupcake mixture between two 7cm diameter cupcake cases.
Bake for 10 to 15 mins or until a metal skewer inserted into the middle comes out clean.
Transfer the cakes to a wire rack and leave to cool completely before serving.
Serving Suggestion
Use a carbohydrate-free icing sugar e.g. Sukrin Melis to make a topping for the cupcakes.
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.
- 15g Butter, room temperature
- 8g Sweetener e.g. Sukrin® gold
- 12g Egg, beaten
- 2 drops of Vanilla essence
- 20g Water
- 26g MCTprocal™
- 1g Carbohydrate-free baking powder e.g Barkat
- 25g Ground almonds
