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

Serves for an approximately 8-inch cake pan:
Make a Fluffy Pancakes the diameter of the cake pan, I made it larger and 25 scoops (125 grams) of Fluffy Pancakes and 175 ml of room temperature water.
It can also be made with Keto Pancakes, using the amount to make 5 pancakes for this type of cake pan.

For the cream: mix 120 grams (30 scoops) of Vanilla Dream with 300 ml boiling water and allow to cool. Once cooled, add 300 g of Greek yogurt and mix well. Basically you need to put 1 scoop (4 grams) of Vanilla Dream for every 10 g of yogurt. Vanilla Dream should be dissolved in boiling water, you have to use 10 ml for each scoop/4 grams of Vanilla. Example: with 300 g of yogurt you will need 30 scoops (120 g) of Vanilla Dream to be dissolved in 300 ml of boiling water.

It can also be made with cottage cheese, again 1 scoop of Vanilla Dream for every 10 grams of cottage cheese. We used 55 scoops of Vanilla Dream for 500 g of ricotta (I'm partial to 11!). Heat 330 ml of water, add the Vanilla Dream, mix, add to the ricotta and mix well.

You can also use Magic Powder instead of Vanilla Dream using 1 scoop for every 10 grams of yogurt, but this time they should be dissolved in 7 ml of water. Example: 300 g of yogurt will need 30 scoops (150 g) of Magic Powder to be dissolved in 210 ml of boiling water (in my opinion 5 ml per scoop would also be fine but I have yet to test it...). When the Magic Powder has cooled, combine it with the yogurt.

After combining Vanilla/Magic and yogurt, taste it: when it is cold the sweetness will be less noticeable. In case you want it sweeter add the sweetener you used: eritrtitol/honey/whatever you want 😜

Place the pancake on the bottom of the cake pan, pour the cream and let it rest in the refrigerator for at least 12 hours.

Before serving you can spread a layer of Creamy Bliss hazelnut or one of our other spreads. Or jam, or a coulisse of fresh fruit.

Peach coulisse: blend ripe peaches with a blender and add a few drops of lemon to keep it from blackening.

Garnish with Crunchy Cao when serving the cake (so it stays crunchy)

If desired, you can add the gelatin to the fruit smoothie (10 grams per 200 g) mix and let it stand 10 minutes. Turn on the heat and melt the gelatin while stirring. When melted turn off the heat and let cool a little. Pour over the cake after it has thickened and put it back in the refrigerator for at least 2 hours. This will make a thick layer of fruit jelly.

With our wonderful, more digestible and more nutritious sprouted oatmeal

Gluten-free

INGREDIENTS
2 eggs
40 g Fluffy Pancakes
50 ml milk or cream 😍
1/2 teaspoon of yeast
Salt
Rosemary
Olives

PROCEDURE
Separate the yolks from the egg whites
Whip the egg whites until stiff
Combine the yolks with all the dry ingredients and the milk
Add the whipped egg whites
Put the mixture into a 10-cm mold.
Add the olives and rosemary
Bake at 180 degrees for 20 minutes

Recipe created by @ketosi.sa

INGREDIENTS
125 ml of water
2 eggs
1 tablespoon of vinegar
125 g of Fluffy Pancakes
3.5 g psyllium
1/2 teaspoon of yeast
Pinch of salt

Beat eggs with water and 'vinegar.
Add the Fluffy Pancakes mixture, psyllium, baking powder and salt
Work with a marisa until a firm dough is obtained
Form two loaves of bread
Sprinkle them with sesame seeds.
Bake at 180 degrees in a static oven for 30 minutes

Recipe by @ketosi.sa