PECAN COFFEE CAKE
23rd June 2020
FAT: 32.49g PRO: 4.14g CHO: 4.16g Kcals: 326 Ratio: 3.92:1
Notes
I sprinkled a TINY amount of cocoa on just for the photo but you can get away with doing the same if you are careful with the amount. You can use a 1/4 teasp instant coffee dissolved in 10mls hot water in place of the Camp.
You could also substute Pecans with Walnuts but I find Pecans have a more gentle flavour they are also higher in fat and lower in protein
Ingredients
- 10g Ground Almonds Morrisons
- 13g Butter
- 10g Philadelphia Soft Cheese Full Fat
- 20g Double Cream Morrisons EXTRA THICK
- 1g Coffee and chicory essence CAMP
- 5g Eggs, whole, raw
- 5g Pecan nuts, kernel only
- 2g Cornflour
Instructions
- You will also need a squirt of liquid sweetener & 1/4 teasp
- Barkat Baking Powder.
- Reserve the cream for topping.
- Finely chop the nuts
- Soften the butter beat in the Philly & Egg
- Mix in the Ground Almonds, cornflour & nuts.
- Place in a 4inch lightly oiled cake tin or a muffin mould
- Bake in preheated oven 190c/170c Fan/Gas 5 for approx 15mins
- When cold spread with the Extra thick cream
© 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.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.