INGREDIENTS
4 eggs
90 g of Fluffy Pancakes
50 ml of milk
30 g of ghi
40 g erythritol
1/2 teaspoon of yeast
Raspberries to taste

PROCEDURE

Separate the yolks from the egg whites and whip the latter to stiff peaks.
To the yolks add the milk and ghee, emulsify.
Combine erythritol, fluffy pancakes and baking powder, mixing with a whisk.
Incorporate the gently beaten egg whites.
Pour into an 18-cm mold, add raspberries.
Bake in a ventilated oven at 180° for 36-40 minutes. Stick test always recommended.

Recipe by Mariateresa Ragucci @ketosi.sa