This recipe makes 1 portion which contains:
Pre heat oven to 180°C/fan 160°C/gas mark 4.
Add ground almonds, MCTprocal and butter into a bowl, rub together with fingertips until you get a crumbly texture.
Add water and liquid hermesetas, mix with spatula to a dough like mixture.
Spray a 3-inch loose bottom mini flan tin with oil and press the mixture around the tin until evenly distributed.
Place a layer of greaseproof paper on top of mixture and place in oven (bake blind) for 5-10 minutes until golden and crispy. Allow to cool.
In a bowl, gently fold in whipped cream, K.Yo, orange essence and 1.5g orange peel.
Once base has cooled, spread the mixture evenly on top.
Pre heat grill
Place egg whites into a large clean mixing bowl (not plastic).
Using an electric hand whisk, on a medium speed whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
Turn the speed up and add sugar-free icing sugar. Continue beating for 30 to 40 seconds until mixture stands up in stiff peaks.
Spread meringue over K.Yo™ chocolate orange mixture.
Sprinkle the rest of orange peel on the top of meringue.
Place the pie under the grill, cook till golden brown.
K.Yo™ and MCTprocal® are foods for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.
Always check with your dietitian what is suitable for you.
- Base
- 12g Ground almonds
- 12g MCTprocal®
- 9g Butter
- 5g Water
- 1-2 drops Liquid sweetener e.g. Hermesetas
- 1-2 sprays : Spray oil
- Filling
- 50g K.Yo™ Chocolate
- 16g Double cream, whipped e.g. Morrison’s or Tesco
- Few drops: Orange essence
- 3g Orange peel, finely grated
- Topping
- 20g Egg, white
- 20g Sugar-free icing sugar e.g. Sukrin® Melis icing sugar
