Recipe provides approximately:
Pre heat oven to 200˚C/180˚C fan/gas mark 6.
In a bowl, add butter and sweetener, beat with a spoon for 1 minute until fluffy.
Add MCTprocal®, carbohydrate-free baking powder and ground almonds, use fingers to rub the mixture to a sandy texture.
Add egg, water and vanilla essence, beat until a smooth batter.
Line a 30x20cm baking tray with non-stick baking paper and evenly spread sponge mixture to cover.
Bake in the oven for 8 to 10 minutes. Lay another sheet of baking paper onto a clean worktop.
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.
Carefully peel off the baking paper on top of the sponge.
In a bowl, add K.YoTM and cream, mix well.
Spread Matthew’s Friends jam and K.YoTM and cream mixture over the sponge.
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.
When rolled dust with sugar-free icing sugar.
*http://www.matthewsfriends.org/wp-content/uploads/2015/10/Keto-Raspberry-Jam.pdf
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.
- 25g Butter, room temperature
- 14g Sweetener e.g. Sukrin® gold
- 32g MCTprocal®
- 3g Carbohydrate-free baking powder e.g. Barkat
- 64g Ground almonds
- 25g Egg, beaten
- 50g Water
- 3 drops Vanilla essence
- 6g Keto Jam e.g. Matthew’s Friends Jam*
- 100g K.YoTM Vanilla
- 25g Double cream, whipped, e.g. Morrison’s or Tesco
- 5g Sugar-free icing sugar, sieved e.g. Sukrin® Melis icing sugar
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