A super tasty little cake, rich in protein and very low in carbs!
Gluten-free and sugar-free
If you use sheep's or goat's ricotta, it will be even more digestible because sheep's and goat's milk contain only A2 betacasein.

INGREDIENTS
250 g ricotta cheese
70 g erythritol in polvere
30 g arrowroot
1 egg
20 g chocolate chips
Crunchy Cao for topping

PROCEDURE
Preheat the oven to 200°.
Combine cottage cheese, erythritol, arrowroot and egg.
Knead until the mixture is smooth and uniform
Add chocolate chips
Put the mixture into two previously greased ramekins
Decorating with Crunchy Cao
Bake for 20 to 25 minutes, until golden brown