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Raspberry Crumble (4:1)

Author: Nutricia (KetoCal)

Ingredients:
 g KetoCal 4:1 Powder Vanilla
 g Devondale, Butters: Unsalted Butter
 g McKenzies, Nuts: Fine Desiccated Coconut
 g Sugarless, Sugar Substitutes: Sugarless Liquid
 g Fruit, fresh: Raspberries, raw, edible portion

Directions:

  1. Preheat oven to 150°C/gas mark 2
  2. Place KetoCal, butter, coconut and sweetener into a bowl. Rub in butter with fingertips to make fine crumbs
  3. Place raspberries in a small ovenproof dish and cover with crumble topping
  4. Bake in the oven for 10 mins, or until golden brown
Chef's tips

  1. Be careful using canned raspberries, as this may contain syrup and therefore more carbohydrate
  2. To make multiple crumbles, multiply ingredients by how many crumbles you wish to make and divide mixture into equal amounts

Nutrition Information (for entire recipe):

Carbohydrate: 3
Calories: 246
Fat: 24.07
Protein: 3.01
Ratio: 4:1


Tags:

4:1 ratioKetoCal 4:1 PowderSweetDessert  


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