TOAD IN THE HOLE WITH KETOCUISINE
18th June 2020
FAT: 50.07g PRO: 16.44g CHO: 5.01g Kcals: 536
Ingredients
- 19g Keto Cuisine
- 39g Eggs, whole, raw
- 18g Oil, sunflower
- 58g Sausages Black Farmers Daughter Chipolatas
- 6g Cream, fresh, double
- 24g Peas, frozen Birds Eye
- 4g Ultra Fine Fiberflour from Longevity Foods
Instructions
- Pre heat oven to 190c / fan 170c / gas 5 or 6.
- Put the sausage and oil in an oven proof dish. Place in the oven to start the cooking.
- Meanwhile mix together the egg, cream, 15mls of water, KetoCuisine, flour and a pinch of salt.
- Beat well then pour over the hot sausages, continue cooking for approximately 20 – 25 minutes.
- Cook the peas in salted water.
- When the toad is ready, place on a warm plate, pour the gravy into the pan to get the residue fat, pour over the toad and serve with the peas.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.