LCHF Mini blueberry and ricotta cakes

Recipe from: 25 May 2015
recipes, banting, lchf

Ingredients 10
Servings 20
Time 00:15

Ingredients

  • 2
    large eggs
  • 80
    ml
    buttermilk
  • 185
    g
    ricotta
  • 75
    g
    butter, melted
  • 60
    ml
    xylitol granules
  • 90
    g
    almond flour
  • 35
    g
    coconut flour
  • 5
    ml
    baking powder
  • 5
    ml
    vanilla essence
  • 50
    g
    frozen (defrosted) or fresh blueberries
 

Method

00:15
 

Preheat the oven to 180°C.

Spray the cannele or mini muffin tin with some non-stick cooking spray.

Place everything, except for the blueberries in a food processor and blend until smooth. Stir in the berries and spoon it into the prepared tin.  Ensure that each one is filled about ¾ of the way.

Bake for 15 minutes until cooked through. Allow it to cool in the pan for 5 minutes before gently turning them out onto a cooling rack.

TIP:
If you want to add more fat to this recipe, then, once cooled, dunk each mini cake in a bit of melted butter and then into some shaved coconut that has been toasted.

Recipe reprinted with permission of Illanique van Aswegen.
 
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Read more on: lchf  |  banting  |  recipes
 

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