Recipe provides approximately:
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.YoTM, lemon juice and 1.5g lemon 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.YoTM lemon mixture.
Sprinkle the rest of lemon peel on the top of meringue.
Place the pie under the grill, cook until golden brown.
K.YoTM 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 allergens and other product information.
- 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.YoTM Vanilla
- 15g Double cream, whipped e.g. Morrison’s or Tesco
- 4g Lemon juice
- 4g Lemon juice
- 3g Lemon peel, finely grated
- Topping
- 20g Egg, whites only
- 20g Sugar-free icing sugar e.g. Sukrin® Melis icing sugar
