Ratio    2.1:1        

Total Calories    206 kcals  


Fat                      18.94g

Protein               4.77g

Carbohydrate     4.23g


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10g butter, unsalted

5g sweetener, Truvia

10g eggs, chicken, whole, raw

10g almonds, flaked and ground

6g KetoCal 3:1 Powder (Available on prescription)

3.5g Morrisons Freeze Dried Raspberry pieces

3g lemon peel

8g Hoosiel Hill Farm Icing Sweetener

3g lemon juice, fresh



1. Beat the butter and Truvia until light and fluffy with a wooden spoon.

2. Beat in egg, lemon zest and freeze-dried raspberries.

3. Stir in KetoCal and ground almonds.

4. Place into a lined muffin tray.

5. Bake at 170c for 12-15 minutes until the top is golden and risen. Allow to cool.

6. Mix the icing sugar sweetener and lemon juice to form a thick but spreadable icing. Pour onto the cooled muffin and allow to set for 1 hour.

Top Tip 

You can store these muffins in an airtight tin for 3/4 days. If you want to freeze the muffin don’t add the icing as it will not freeze, you will need to decorate once defrosted.



A Nutricia Recipe

© The Daisy Garland