Chocolate Christmas cake truffles
Author: Dereck (Caregiver)
INGREDIENTS:**
g KetoCal 4:1 Powder (Vanilla)
g Almonds, flaked and ground
ml Milk, soya, original, Alpro (HCP added*)
g Baking powder, carb free, Barkat (HCP added*)
ml Flour, coconut, EastEnd (HCP added*)
g Cocoa powder
g Butter, salted
g Eggs, chicken, whole, raw
g Butter, unsalted
g hoosiel hill farm icing sweetener
g 90% dark chocolate
g Oil, coconut
Directions:
- Preheat the oven to 170C/gas mark 3.
- Mix all the ingredients together.
- Spoon into the muffin tray.
- Cook for 30-35 mins.
- Remove from the oven and allow to cool.
- mix the butter and icing sugar sweetener to make a butter cream
- mix the crumbled cake into the butter cream and mix well roll into teaspoon size piece and allow to set in the freezer
- melt the chocolate and coconut oil in the microwave
- roll the truffles into the chcoclate use a folk to dip then place onto a lined baking sheet chill in the fridge to set
- decorate with edible glitter or dust chopped nuts or sugar free sprinkles
Nutrition Information (for entire recipe):
Carbohydrate:
5.27
Calories: 632
Fat:
62.94
Protein:
10.13
Ratio:
4.09:1
Tags:
KetoCal 4:1 Powder
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
