Ratio    3:1        

Total Calories    421 kcals  

Fat                      39.67g

Protein               8.79g

Carbohydrate     4.44g

  

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Ingredients

7.5g KetoCal 4:1 Powder (Vanilla)

12g Coconut flour (Tiana)

14g Almonds, flaked and ground

2g Baking powder, carb free, Barkat

17.5g Butter, unsalted

18g Eggs, chicken, whole, raw

6g Milk, semi-skimmed, pasteurised, average

6g Sweetener, Truvia

8g Oil, olive

5g Lemon juice, fresh

5g Sweetener, Truvia

                         

Method

Mix coconut and almond flours with the ketocal, barkat baking powder and 6g of sweetener in a bowl.

Add the melted butter, milk, beaten egg and oil and mix together until you have a smooth batter.

Place the mixture into a mini loaf tin and bake at 170oc for 10/15 mins until the cake is golden brown.

In a small bowl mix the lemon juice, water and 5g of sweetener and heat in the microwave until the sweetener has dissolved.

Once the cake has baked allow to cool for 5 minutes then pour over the lemon syrup, allow to cool completely in the tin.

 

 

A Nutricia Recipe

© The Daisy Garland