Ratio    3:1

Total Calories    603 kcals  


Fat                      57.81g

Protein               13.77g

Carbohydrate     5.51g


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30g Almonds, flaked and ground

20g Eggs, chicken, whole, raw

25g KetoCal 3:1 Powder (available on prescription)

4g Baking powder, carb free, Barkat 

10g Carrots, old, raw

2g Cinnamon, ground

2ml Vanilla extract, sugar free 

13g Butter, unsalted

5g Hoosiel Hill Farm icing sweetener

10g Cheese, cream, Philadelphia

10g Butter, unsalted

20g Hoosiel Hill Farm icing sweetener

1ml Vanilla extract, sugar free 

7ml KetoCal 4:1 LQ - Vanilla (available on prescription) 



1. In a bowl mix almond flour, egg, KetoCal 3.1, Barkat baking powder, grated carrots, ground 

cinnamon, vanilla extract, 13g butter and 5g icing sugar sweetener together until you have a soft batter. 

2. Place into cupcake case and bake at 170C for 10/15 minutes. Allow to cool. 

3. In a bowl mix cream cheese, 10g butter, 20g icing sugar sweetener, vanilla extract and KetoCal LQ so you have a soft icing with no lumps.

4. Ice the cupcake with the icing. 



A Nutricia Recipe

© The Daisy Garland