Ratio    2:1        
Total Calories    1890 kcals  

Fat                      171.7g

Protein               64.6g

Carbohydrate     15.4g

 

Makes 8 cupcakes

Each cupcake provides 21.5g fat, 8g protein, 2g carbohydrate

 

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Ingredients

130g Total Greek yoghurt 5%

150g Tesco ground almonds

20g Vanilla Ketocal powder 4:1 (available on prescription)

67g butter (melted)

140g well beaten egg

7g vanilla extract

7g Barkat carb-free baking powder

40g erythritol powder (or Truvia/liquid Hermesetas to taste)

                                

Method

Thoroughly mix the dry ingredients together with a spatula.

Add all the wet ingredients and mix well. Taste test – can add some sweetener if not sweet enough.

Using a spoon, evenly divide into 8 large cupcake liners in a tray for large cupcakes.

Bake in oven at 170C for approximately 20 minutes.

 

Serving Tips

For 3:1 cupcake

1 vanilla cupcake – cut a hole in the middle and keep the cut out piece. Place 21ml of whipped Aldi or Tesco double cream in the hole and place the cut out piece on top. Sprinkle with some edible gold dust.

This provides a ratio of 3:1 (30.8 g fat, 8 g protein, 2.2 g carbs, 318 kcal)

For 3.5:1 cupcake with 100s and 1000s

1 vanilla cupcake – cut a hole in the middle and keep the cut out piece. Place 42ml of whipped Aldi or Tesco double cream in the hole and place the cut out piece on top. Sprinkle with 1g of 100s and 1000s.

This provides a ratio of 3.5:1 (41.5 g fat, 8.3 g protein, 3.55 g carbs, 421 kcal)

 

Recipe by The Daisy Garland

© The Daisy Garland