LCHF Mini blueberry and ricotta cakes

Illanique Van Aswegen
20 servings Prep: 15 mins, Cooking: 15 mins
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The blueberries provide just enough sweetness to satisfy a sweet tooth after a meal. Gluten-free!

By Food24 May 25 2015
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Ingredients (10)

2 eggs — large
80 ml Buttermilk
185 g ricotta cheese
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 blueberries — fresh or frozen
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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.

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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