Mexican milk cake
Author: Dereck (Caregiver)
INGREDIENTS:**
g fiber flour (HCP added*)
g KetoCal 4:1 Powder (Vanilla)
g Baking powder, carb free, Barkat (HCP added*)
g Ackee fruit
g Oil, olive
g hoosiel hill farm icing sweetener
ml Vegan cream
ml KetoCal 4:1 LQ (Vanilla)
ml Vanilla extract, sugar free (HCP added*)
Directions:
1 blitz the ackee fruit until smooth (this we use as a vegan egg)
2 in a bowl whisk the fiber flour, sweetener, baking powder, ketocal, together then add the oil and ackee and stir till you have a smooth batter
3 place into cupcake tin or silicon cake cases and bake at 170oc for 10/15 minutes until golden on top
4 allow to cool slightly on a rack,
5 in a small jug mix the ketocal, vanilla, and vegan cream then pour over the cakes whilst they are still warm, allow to cool completely
6 keep in the fridge for 3 days until needed
Nutrition Information (for entire recipe):
Carbohydrate:
4.38
Calories: 406
Fat:
37.57
Protein:
8.14
Ratio:
3:1
Tags:
KetoCal LQ VanillaKetoCal 4:1 Powder3:1 ratioSweetSnackDessertVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
