EASTER TREAT – NUT FREE
13th July 2020
23.33 g fat
4.90 g protein
3.03 g CHO
Kcal: 242
Notes
Easy to batch up and good for all the family.
If you don’t want to make the chicks / eggs you could cut the cake through the middle and sandwich together with the cream and then spread the melted chocolate on top.
Ingredients
- 11g Butter
- 3g Cacao butter – SEVENHILLS ORGANICS
- 2g Cocoa BOURNVILLE
- 16g Eggs
- 9g FiberFlour – www.lowcarbmegastore.com
- 4g 90% cocoa dark supreme - LINDT
- 10g Clotted cream
- 7g Granular sweetener
- You will also need 1g BARKAT baking powder, a few drops of vanilla extract, a few drops of orange extract and ½ teaspoon of liquid sweetener.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Reserve the clotted cream.
- Melt the cacao and Lindt chocolate with the liquid sweetener and orange extract, use to make little eggs or chicks in moulds – leave to set.
- Mix together the FiberFlour, cocoa, baking powder and granular sweetener.
- Soften the butter.
- Beat in the FiberFlour mix with the beaten egg and vanilla extract.
- Place in small silicone mould of your choice.
- Bake in pre heated oven for approximately 12 minutes until risen and firm.
- When cold roughly spread with clotted cream, then add the chocolate eggs / chicks.
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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.