ALMOND CAKES with MCT
24th June 2020
FAT: 38.21g PRO: 16.82g CHO: 5.79g Kcals: 434
Notes
Good for batching and freezing
This recipe makes 4 snacks or desserts
Ingredients
- 20g MCT oil
- 24g Ground Almonds
- 26g Ultra Fine Fiberflour from Lonjevity Foods
- 50g Eggs, whole, raw
Instructions
- You will also need 1 teaspoon of liquid sweetener and 1/2 teaspoon Almond Extract & 1/4 teaspoon Barkat Baking Powder
- Preheat oven to 180c/Fan 160c/Gas 5
- Mix together the ground Almond, Fiberflour & Barkat
- Beat the egg well
- Mix into all other ingredients including the sweetener and almond extract, beat well.
- Divide between 4 patty tins or silicone cupcake moulds which have been lightly oiled.
- Bake for approximately 15 minutes till golden brown
© 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.