cake truffles/ cake pop/ Christmas log
Author: Dereck (Caregiver)
INGREDIENTS:**
g Butter, unsalted
g hoosiel hill farm icing sweetener
g Eggs, chicken, whole, raw
g Almonds, flaked and ground
g KetoCal 3:1 Powder
ml Vanilla extract, sugar free (HCP added*)
g Butter, unsalted
g hoosiel hill farm icing sweetener
g Baking powder, carb free, Barkat (HCP added*)
g Cocoa powder
Directions:
1 in a bowl mix the 20g of butter with the 10g of sweetener, beat in the egg and 1g of vanilla, then fold in the almonds and 3g of the coco powder, baking powder and the ketocal, this is your sponge cake mix place into a muffin case and bake at 170oc for 12/ 15 minutes allow to cool.
2 in a small bowl mix the 25g of butter the rest of the coco and vanilla until you have a soft butter cream.
3 crumble the cool cake into a bowl and add half of the butter cream and work together with a folk until everything is well combined
4 for truffles roll small balls of the mixture and place on a tray to chill, once chilled decorate with the rest of the butter cream
5 for cake pops roll into balls and place a cake pop stick in the middle and freeze for 15 minutes, once frozen decorate with the rest of the butter cream
6 for a Christmas log place a sheet of plastic wrap on the work surface and place all the cake minute on top press out with your hands to for a flat square shape 4inch*4inch then cover with the rest of the butter cream chill for 10 minutes, once chilled roll but like a swiss roll wrap in the plastic wrap and chill for 30 minutes
Nutrition Information (for entire recipe):
Carbohydrate:
3.6
Calories: 616
Fat:
61.36
Protein:
11.38
Ratio:
4.1:1
Tags:
KetoCal 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
