SHORTCAKES with MCT oil
24th June 2020
FAT: 30.47g PRO: 11.66g CHO: 7.36g Kcals: 350
Notes
You could make two larger ones or 4 smaller ones depending on your requirements
Ingredients
- 38g Eggs, chicken, white, raw
- 19g Coconut Flour TIANA
- 9g Butter
- 20g MCT oil
- 20g Ultra Fine Fiberflour from Lonjevity Foods
Instructions
- Youe will also need 8g of granular sweetener and a few drops of Almond Extract
- Pre heat oven to 180c/Fan 160c/Gas 5
- Mix together the Coconut flour and ultrafine flour with the sweetener
- Soften or melt the butter and mix into the flour with the MCT oil & extract
- Beat the egg white until frothy but not stiff and stir into the flour mixture to form a stiff dough
- Press down well into 3 non stick moulds and prick all over with a fork
- Bake for approximately 15 mins til golden brown
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CLICK HERE FOR DISCOUNTS.