COFFEE PECAN NUT CAKE with MCT
24th June 2020
FAT: 45.24g PRO: 11.47g CHO: 6.02g Kcals: 477
Notes
This gives one complete meal or two snacks
Ingredients
- 25g Coconut Flour TIANA
- 20g MCT oil
- 7g Pecan nuts, kernel only
- 50g Eggs, whole, raw
- 10g Butter
- 8g Cream, fresh, double
- 2g Psyllium Husk
Instructions
- You will also need 20g Sukrin GOLD sweetener or sweetener of your choice, 1/2 teaspoon Barkat Baking Powder and 5g coffee granules dissolved in 70mls hot water leave to cool.
- Chop pecan nuts finely reserve two larger pieces for the top (optional).
- Pre-heat oven to 180c/ Fan 160c/ Gas 5
- Mix the Coconut flour, psyllium husk & barkat together.
- Soften or Melt the butter then mix in the oil with the egg, cream, coffee & sweetener
- Beat the flour into the oil mixture then fold in the chopped nuts
- Place in a greased baking tin approx 10cm or two muffin moulds top with reserved pecan
- Bake approx 15 - 20 mins depending on the size you are making
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CLICK HERE FOR DISCOUNTS.