Ratio    3:1        

Total Calories    421 kcals  


Fat                      39.67g

Protein               8.79g

Carbohydrate     4.44g


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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



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