Recipe provides approximately:
Preheat oven to 180°C/fan 160°C/gas mark 4.
In a bowl mix eggs, K.Quik™, coffee and liquid sweetener.
In a separate bowl add dry ingredients MCTprocal®, ground almonds, cocoa powder, flaxseed and baking powder, mix until combined.
Add both mixtures together and stir until a thick batter is formed.
Line the base of a 6 x 3” baking tin with baking parchment and add mixture. Place in oven and bake for 20-25 minutes. Once cooked remove from oven to cool.
Mix the cream cheese, cream, coffee and tiramisu sugar free flavouring together and whisk until you get a thick whipped cream texture.
Remove base from tin. Trim edges to straighten and slice in half lengthways to create 2 layers.
With a spoon, place half of the filing on one layer and spread to cover the top. Place the other layer on top to sandwich.
Place the rest of the filling on the top layer and spread to cover. Sprinkle the remaining 1g cocoa powder on top.
Divide into 2 equal portions.
Top Tip:
For a stronger flavour, use a stronger black coffee or add more tiramisu flavouring.
MCTprocal and K.Quik 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.
- Base
- 15g Egg, beaten
- 50g K.QuikTM
- 5g Black coffee, cold (ready to drink)
- 1 large squirt Liquid sweetener e.g. Hermesetas
- 16g MCTprocal®
- 6g Ground almonds
- 1g Cocoa powder e.g. Bournville
- 20g Ground flaxseed e.g. Cold Milled Virginia Harvest
- 1g Carbohydrate free baking powder e.g. Barkat
- Filling
- 10g Cream cheese, full fat e.g. Philadelphia
- 17g Double cream e.g. Morrisons/Tesco
- 5g Black coffee, cold (ready to drink)
- 10g Tiramisu sugar free flavouring e.g. Skinny
- 1g Cocoa powder e.g. Bournville
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