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Plum pie



Provides 2375.3 kcal per 905.0 g


350 g Plums, fresh, pitted
50 g Erythritol 
20 drops Vanilla aroma
10 g Egg substitute
100 ml Sparkling water
75 ml MCT Oil 77 % (Kanso) 
150 g Almonds, ground
60 g MCTfiber (Kanso) 
5 g Xanthan
5 g Baking powder
1/2 tsp. Cinnamon
100 ml KetoEpi (Kanso) 


Round cake pan (24 cm diameter), baking paper

Used Kanso products
Kanso MCT Oil 77 %
Kanso MCTfiber
Kanso KetoEpi
Step 1

Preheat oven to 175°C (top/bottom heat).

Step 2

Pit, wash and quarter the plums.

Step 3

Mix erythritol and vanilla aroma. Mix the egg substitute with sparkling water and whisk with the erythritol-vanilla mixture until foamy. Pour in the MCT Oil 77 % while stirring.

Step 4

Mix ground almonds, MCTfiber, xanthan, baking powder and cinnamon. Mix in the KetoEpi. Add the egg mixture and mix with a hand mixer until homogeneous.

Step 5

Line the cake pan with baking paper and spread the dough inside evenly. Finally, spread the quartered plums evenly over the mixture. Bake the pie in the preheated oven for about 30 minutes.

Nutritional values


Total (8 pieces - 905.0 g) Per piece (113.1 g)
Ketogenic Ratio 2.2:1 2.2:1
Energy (kcal) 2375.3 296.9
Fat (g)  208.5 26.1
of which MCT (g) 111.1 13.9
Carbohydrates (g) 43.6 5.5
Protein (g) 51.4 6.4