PURPLE DAY CUP CAKE
23rd June 2020
FAT: 32.29g PRO: 4.17g CHO: 4.13g Kcals: 324 Ratio: 3.89:1
Notes
Mo’s tip: These are easy to batch up. They will be ok in an airtight container for 1 day but it is better to freeze extras. They defrost quite quickly at room temperature. Good for lunch boxes!
Ingredients
- 21g Butter
- 2g cornflour
- 21g Coconut Powder TRS or East End
- 22g Eggs, whole, raw
- 9g Blueberries
Instructions
- You will also need a few drops of vanilla extract & few drop of Purple food colouring and a teasp of Liquid sweetener reserve the cream, Nativia & colouring
- Pre-heat oven 190c/Fan 170c/Gas 6
- Soften the butter.
- Mix the Coconut & cornflour together with the Barkat Baking Powder
- Mix into the softened butter with the liquid sweetener & vanilla
- Divide equally between two cupcake moulds.
- Then add the blueberries equally. Just press them into the top of the mixture.
- Bake for approx 12-15minutes
- When cold they can be decorated using a simple butter icing
- TO MAKE BUTTER ICING:
- Simply mix soft UNSALTED butter with Natvia ICING beat well with some colouring
- 10g Natvia is enough for 25g butter
- Weigh how much you add to each cake as this will increase the fat values.
© 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.