Festive Cupcakes

  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Recipe makes 2 portions
  • 3:1 Ratio

This ketogenic diet recipe provides approximately:

Nutritional content Per 1 Portion Per 2 Portions
Fat 27.4g 19.2g LCT 54.7g 38.4g LCT
8.2g MCT 16.3g MCT
Protein 5.2g 10.4g
Carbohydrate 3.9g 7.7g
Energy (calories) 282kcal 564kcal


Ingredients Quantity
Butter, room temperature 15g
Sweetner e.g. Sukrin gold 8g
Vanilla essence 2 drops
Egg, beaten 12g
Lemon, zest 3g
Mixed Spice 2g
Carbohydrate free baking powder, e.g. Barkat 1g
Ground almonds 25g
MCTprocal 26g
Water 20g
Butter Cream Icing
Butter, room temperature 12g
Double cream 2g
Sugar free icing sugar, e.g. Sukrin Melis icing sugar 30g
Raspberries, freeze-dried 1g
Gold or silver spray on edible glitter



  1. Pre heat oven to 200˚C/180˚C fan/gas mark 6.
  2. Add butter and sweetener to a mixing bowl, beat with a spoon for 2 mins until fluffy.
  3. Add eggs, vanilla essence and water, beat briefly to combine.
  4. Gently fold in MCTprocal, baking powder, ground almonds, mixed spice and 2g of lemon zest, mix till a smooth batter is formed.
  5. Divide the cupcake mixture between two 7cm cup 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.

Butter Cream Icing

  1. Add sugar-free icing sugar and butter to a bowl, beat together using a spoon.
  2. Add the double cream, continue to beat until smooth.
  3. Divide the butter cream between the two cupcakes.
  4. Spread the butter cream over the top of cake using a palette knife.
  5. Sprinkle freeze-dried raspberries and lemon zest on top and spray with edible glitter spray.

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.