KETO-LOCA® Ricotta Biscuits
These Italian Ricotta Cookies are super soft, super easy to make and absolutely delicious.
Ingredients for 10 pieces
- 25 g soft butter (from the fridge)
- 40/50 gr ‘sugar’ - erythritol
- 1 egg
- 1 tsp rind of a lime (or lemon)
- 1/2 tsp vanilla extract
- 70 g ricotta cheese
- 1/2 tsp coconut flour
- 180 gr almond flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/2 bar KETO-LOCA® White Chocolate
Get baking!
- Mix the butter and sugar together first, then add the egg. Mix everything together well.
- Add the zest of the lime, vanilla extract, the ricotta and all the dry ingredients. Mix everything together well.
- Heat the oven to 165gr and line the baking tray. On this go 10 small rounds and press them slightly flatter.
- Put the biscuits in the oven for 15 -18 min.They will stay a little soft but should come off the baking sheet.
- When the biscuits cool, melt the KETO-LOCA® chocolate au bain-marie and dip each biscuit in the chocolate.
- Top with some pistachio nuts and (shredded cranberries)
Enjoy!
Recipe by Ketomorfose