Recipes


Featured Recipes

 

chocolate spread mct

Author: Dereck (Caregiver)

 

INGREDIENTS:**
 ml MCT Oil
 g Bournville Cocoa powder (HCP added*)
 g hoosiel hill farm icing sweetener
 g KetoCal 4:1 Powder (Vanilla)
 g Hazelnuts, chopped (HCP added*)
 g Butter, salted
 ml Vanilla extract, sugar free (HCP added*)

Directions:

1 melt the butter and MCT oil together 
2 stir in the coco, sweetner, vanilla and ketocal
3 chop the nuts then add to the mixture,
4 add to food processor and pulse until smooth
5 store in a jar in the fridge until needed,

Nutrition Information (for entire recipe):

Carbohydrate: 5.28
Calories: 512
Fat: 48.4
Protein: 10.34
Ratio: 3.1:1


Tags:

KetoCal 4:1 Powder3:1 ratioMCT Ketogenic DietSweetBreakfastSnackDessertWeaning  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

Search for a recipe: