• 2.5:1 ratio
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Recipe makes 2 portions

This ketogenic diet recipe provides approximately:

Nutritional content Per 1 portion Per 2 portion
Fat 22.0g 13.8g LCT 43.9g 27.6g LCT
8.2g MCT 16.3g MCT
Protein 5.0g 10.0g
Carbohydrate 3.7g 7.3g
Energy (calories) 232kcal 464kcal


Ingredients Quantity
Butter, room temperature 15g
Sweetener e.g. Sukrin® gold 8g
Egg, beaten 12g
Vanilla essence 2 drops
Water 20g
MCTprocal 26g
Carbohydrate-free baking powder e.g Barkat 1g
Ground almonds 25g


  1. Pre heat oven to 200˚C/180˚C fan/gas mark 6.
  2. Add butter and sweetener to a mixing bowl, beat for 2 mins until fluffy.
  3. Add egg, vanilla essence and water, beat to combine.
  4. Gently fold in MCTprocal , baking powder and ground almonds, mix till a smooth
    batter is formed.
  5. Divide the cupcake mixture between two 7cm diameter cupcake cases.
  6. Bake for 10 to 15 mins or until a metal skewer inserted into the middle comes out clean.
  7. Transfer the cakes to a wire rack and leave to cool completely before serving.

Serving Suggestion

  • Use a carbohydrate-free icing sugar e.g. Sukrin Melis to
    make a topping for the cupcakes

To download the Cupcakes recipe card click here.

MCTprocal is a food 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.

Always check with your dietitian what is suitable for you.