Ratio    2.6:1        

Makes 8 portions, 1 portion contains:

Total Calories    164 kcals  

Total Fat              15.6g

MCT                     2.5g

Protein                4.2g

Carbohydrate     1.8g

 

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Ingredients

25g Butter, room temperature

14g Sweetener e.g. Sukrin® gold

32g MCTprocal® (available on prescription)

3g Carbohydrate-free baking powder e.g. Barkat

64g Ground almonds

3g Chocolate powder e.g. Dr Oetker Fine Dark 100%

25g Egg, beaten

50g Water

150g K.Yo™ Chocolate (available on prescription)

30g Sugar-free icing sugar, sieved e.g. Sukrin® Melis icing sugar

                         

Method

1. Pre-heat oven to 200˚C/180˚C fan/gas mark 6.

2. In a bowl, add butter and sweetener, beat with a spoon for 1 minute until fluffy.

3. Add MCTprocal®, carbohydrate-free baking powder, ground almonds and chocolate powder, use fingers to rub the mixture to a sandy texture.

4. Add egg and water, beat until a smooth batter.

5. Line a 30x20cm baking tray with non-stick baking paper and evenly spread sponge mixture to cover.

6. Bake in the oven for 8 to 10 minutes. Lay another sheet of baking paper onto a clean worktop.

7. Remove from the oven and lay another sheet of baking paper onto the top of the sponge and flip the baking tray over onto a worktop. Allow the cake to cool.

8. Carefully peel off the baking paper on top of the sponge.

9. Spread K.Yo™ evenly on top of the sponge.

10. Take one of the shortest edges of the sponge and using the baking paper underneath, roll up the sponge tightly, making sure the filling stays inside. Roll the sponge off the parchment on to a plate.

Top Tip

Serve with custard or cream over the top. 

 

A Vitaflo recipe

© The Daisy Garland