Prep time – 15mins
Cooking time – 1 hour 20mins
Serves – 10
| Ingredients | Qty | Protein | Fat | CHO |
| Ricotta cheese (full fat) - 3/4 cup | 190g | 21 | 25 | 6 |
| Almond meal / flour - 2 cups | 220g | 46 | 110 | 19 |
| Baking powder - 1 teaspoon | 1tsp | 0 | 0 | 0 |
| Cacao powder - 1/4 cup | 20g | 5 | 2 | 5 |
| Erythritol - 1/3 cup | 1/3cup | 0 | 0 | 0 |
| Butter - 100g | 100g | 0 | 81 | 0 |
| Water - 1 cup hot | 250ml | 0 | 0 | 0 |
| Raspberries, frozen - 1 cup | 250g | 1 | 1 | 6 |
| Total per serve | 7g | 22g | 4g |
SERVES – 10
per Serve – main ingredients: 240 cal / 1000 kJ
This cake has a pudding like texture and is packed full of nutritious ingredients – good enough to eat for breakfast!
• Place ricotta in a sieve over a bowl, cover and refrigerate for 3 hours or overnight to allow the excess moisture to drain from the cheese.
• Preheat the over to 160 degrees. Line a loaf pan or round cake tin with baking paper.
• Sift cocoa and baking soda and mix through the almond meal. Add the erythritol, butter, water and ricotta.
• Mix well, then gently fold through the raspberries.
• Pour mixture into the baking pan.
• Bake for 1 hour and 20 mins or until a skewer comes out clean.
• Stand in the pan for 5 minutes before turning out on a wire rack to cool.
