pumpkin cake
Author: Dereck (Caregiver)
INGREDIENTS:**
g Pumpkin, flesh only, boiled in unsalted water
g Butter, salted
g hoosiel hill farm icing sweetener
g Eggs, chicken, whole, raw
g fiber flour (HCP added*)
g Baking powder, carb free, Barkat (HCP added*)
g KetoCal 4:1 Powder (Vanilla)
Directions:
1 melt the butter and allow to cool slightly,
2 in a bowl whisk the ketocal powder, fiber flour, sweetener, baking powder together with a whisk to combine
3 now add the cooled butter, egg, and pumpkin and sit to mix until you have a soft cake batter
4 place the mixture into mini muffin cases, or bake in a loaf tin,(this cake batter can me made into a cake, muffins, or loaf cake)
5 bake at 170oc for 10/15 minutes until golden on top and a knife inserted into the cake come out clean, if the knife comes out sticky bake for a few more minutes.
6 allow to cool on a wire rack keep in an air tight tin or you can wrap and freeze until needed.
Nutrition Information (for entire recipe):
Carbohydrate:
4.19
Calories: 338
Fat:
29.27
Protein:
9.75
Ratio:
2.1:1
Tags:
KetoCal 4:1 PowderSweetBreakfastSnackDessert
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
