carrot cake
Author: Dereck (Caregiver)
INGREDIENTS:**
g Almonds, flaked and ground
g Eggs, chicken, whole, raw
g KetoCal 3:1 Powder
g Baking powder, carb free, Barkat (HCP added*)
g Carrots, old, raw
g Cinnamon, ground
ml Vanilla extract, sugar free (HCP added*)
g Butter, unsalted
g hoosiel hill farm icing sweetener
g Cheese, cream, Philadelphia
g Butter, unsalted
g hoosiel hill farm icing sweetener
ml Vanilla extract, sugar free (HCP added*)
ml KetoCal 4:1 LQ (Vanilla)
Directions:
1 in a bowl mix the almond flour, egg. ketocal 3.1, barkat baking powder, greeted carrots, ground cinnamon, vanilla extract and 13g butter together until you have a soft batter
2 place into cupcake case and bake at 170oc for 10/15 minutes allow to cool
3 in a bowl mix the cream cheese icing, cream cheese, butter 10g and icing sugar sweetener, vanilla 1g and ketocal LQ so you have a soft icing with no lumps
4 ice the cupcakes with the icing
Nutrition Information (for entire recipe):
Carbohydrate:
5.51
Calories: 603
Fat:
57.81
Protein:
13.77
Ratio:
3:1
Tags:
KetoCal LQ VanillaKetoCal 3:1 PowderSweetSnackDessert
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
