322.77 g fat
53.38 g protein
51.55 g CHO
150g Butter - unsalted
26g Self raising flour - MCDOUGALLS
170g Olive oil
150g FiberFlour – www.lowcarbmegastore.com
100g Granulated sweetener – SUKRIN GOLD
150g Icing sweetener - SUKRIN or NATVIA
1.7g Rice paper cake toppers
You will also need 1 teaspoon of BARKAT baking powder, some colouring (optional) and 1 teaspoon of lemon or vanilla extract (or any flavour of extract that
Pre heat oven to 180c / fan 160c / gas 5.
Reserve the unsalted butter, the icing sweetener and colouring if using.
Grease a suitable cake tin – size approximately 7 inch.
Whisk the eggs, olive oil, extract and Sukrin gold granules until thick and glossy, then fold
in the remaining dry ingredients.
Place in the prepared cake tin and cook in pre heated oven for approximately 30 minutes until risen and firm.
Leave in tin for 5 minutes then turn out to cool completely.
Make the butter cream by whisking the unsalted butter and icing sweetener together until light and fluffy, add 1 tablespoon of water with some colouring and beat well, you could also add some extract to flavour. Spread this over the cold cake and decorate with anything you may have that is purple.
Cake decorations are easily obtained, but make sure you use sugar free ones or paper / plastic ones. I used 12 rice paper butterflies purchased from
Amazon. They are edible and very light, 12 of them only weight 1.7g which gives 0.1g carb per butterfly, allow ONE butterfly to be eaten each portion.
I used 3 large eggs and found these to give the correct weight.
If divided in to 12 portions each portion will give: 26.8g fat / 4.4g protein / 4.2g CHO