INGREDIENTS
450 g goat or sheep ricotta cheese
100 g erythritol
60 g oatmeal
4 egg
80g extra dark chocolate chips
or knife-cut 75/80% chocolate
lemon zest to taste
natural vanilla to taste. (optional)

PROCEDURE
Beat the eggs in the planetary mixer with the erythritol and vanilla.
the mixture should become clear, puffy and frothy
Then add the cottage cheese and lemon zest and blend again.
last put in the oatmeal and chocolate.
mix everything well and put into a round cake pan with a diameter of 20 cm lined with baking paper
Bake at 180° C. for 40 minutes
Do the toothpick test to make sure it is cooked
Once cooled sprinkle bitter cocoa on the surface and serve with coconut cream
COCONUT CREAM.
To make the coconut cream, put boiling water up to the espresso level of the Chokkino jar,
Add 16 scoops of coconut milk and beat well with a whisk
or with the Live Better milk frother
VARIANTS
instead of cocoa you can top the cake with fresh strawberries, raw or cooked blueberries,
raspberries, blackberries or even with a nice mix of red fruits
Red fruits contain little sugar,
In fact, they are the only fruits that we can consume even in ketogenic