RASPBERRY AND COCONUT CAKE with MCT Oil
24th June 2020
FAT: 31.57g PRO: 10.47g CHO: 5.02g Kcals: 346
Notes
If prefered the raspberries could be served separately with the coconut cakes
This recipe makes 2 snacks or one large muffin
Ingredients
- 20g Raspberries, raw
- 7g Philadelphia Soft Cheese Full Fat
- 20g MCT oil
- 10g Coconut Powder TRS or East End
- 20g Ultra Fine Fiberflour from Lonjevity Foods
- 40g Eggs, whole, raw
Instructions
- You will also need a few drops of lemon extract 1/2 - 1 teaspoon of liquid sweetener or sweetener of your choice& 1/4 teasp BARKAT baking powder
- Pre heat oven to 180c/ Fan 160c/ Gas 5
- Mix the coconut powder, Barket & Fiberflour together
- Mix the MCT oil, lemon extract & Sweetener add the Philadelphia and the flour mixture with the beaten egg.
- Cut the raspberries in half
- Place the mixture equally between 2 muffin moulds then add the raspberries. This is to make sure you get an equal amount in each muffin. You can leave them on the top or push them into the mixture
- Cook for approximately 15 mins
© 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.