Mini Ricotta Cakes with Coconut
Ricotta and egg provide protein and calcium, while coconut flakes add fiber and a mild sweet flavor. The mini shape is convenient for a keto dessert or filling snack.
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Servings: 6 (1 serving ≈ 68 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix Ricotta (230 g) with Egg (50 g) using a fork until smooth. Add Erythritol (35 g), Coconut flakes (20 g), Almond flour (30 g), Psyllium (10 g), and Vanilla (1 g), then stir into a thick dough.
Let the dough rest for 10 minutes so the psyllium absorbs moisture and the mixture firms up. With wet hands, shape small balls slightly larger than walnuts.
Heat Ghee (30 g) and fry the mini ricotta cakes on both sides until golden. The balls will flatten slightly during frying; serve them warm with sour cream or berries.
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