lemon drizzle loaf cakes
Author: Dereck (Caregiver)
INGREDIENTS:**
g KetoCal 4:1 Powder (Vanilla)
g Coconut flour Tiana (HCP added*)
g Almonds, flaked and ground
g Baking powder, carb free, Barkat (HCP added*)
g Butter, unsalted
g Eggs, chicken, whole, raw
g Milk, semi-skimmed, pasteurised, average
g Sweetener, Truvia (HCP added*)
g Oil, olive
g Lemon juice, fresh
g Sweetener, Truvia (HCP added*)
Directions:
1 mix the coconut, almond flours with the ketocal, barkat baking powder and the 6g of the sweetener in a bowl.
2 add the melted butter, milk, beaten egg, and oil and mix together until You have a smooth batter
3 place the mixture into a mini loaf tin and bake at 170oc for 10/15 mins until the cake is golden brown
4 in a small bowl mix the lemon juice, water and 5g of sweetener and heat in the microwave until the sweetener has dissolved
5 once the cake has baked allow to cool for 5 minuets then pour over the lemon syrup allow to cool completely in the tin
Nutrition Information (for entire recipe):
Carbohydrate:
4.44
Calories: 421
Fat:
39.67
Protein:
8.79
Ratio:
3:1
Tags:
KetoCal 4:1 Powder3:1 ratioSweetSnackDessertWeaning
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
