1/4 cup unsweetened cacao powder
1/2 tsp baking soda + 1 tsp lemon juice (mixed together)
1/4 cup erythritol + stevia (or another sweetener of choice)
1 tsp liquid vanilla extract
1/2 cup (120g) ricotta cheese
1. Preheat the oven to 175C (350F).
2. In a mixing bowl mix the cacao and sweetener.
3. In another mixing bowl slightly beat the eggs.
4. Add the slightly heated ricotta cheese (30 sec in the microwave or on the stove top and it shouldn’t be hot) to the eggs. Mix with a hand mixer until uniformity.
5. Add the egg with ricotta mixture to the cacao with sweetener.
6. Mix the baking soda and lemon juice and add to the dough.
7. Add the vanilla extract and once again slightly mix with a hand mixer.
8. In a silicone mold put in 1-2 tbsp of the dough (only fill half of the mold).
9. Bake at 175 C (350 F) for 25-30 min. Check if it’s ready with a wooden toothpick.
1/2 cup coconut flour
2 tbsp psyllium husk
4 large eggs
4 tbsp butter, ghee or coconut oil
1/2 tsp baking powder
1 pinch salt
Sesame, sunflower or pumpkin seeds to taste for sprinkling the top.
1. Preheat the oven to 180-200 C.
2. Line a baking sheet with parchment paper or silicone mat.
3. In a mixing bowl mix all the dry ingredients.
4. In a separate mixing bowl beat the eggs with the melted butter and water, so that you have a smooth mixture.
5. Now add the dry ingredients into the wet ingredients. Continue mixing.
6. Let the dough sit for 5-10 min.
7. With damp hands paste together little balls (If the dough is too watery add a little psyllium or coconut flour. About 1/2-1 tsp Then mix together and paste together again).
8. Place the dough balls onto the baking sheet. Slightly compress them so they look like buns.
9. Bake at 180-200 C for 25-35 min until fully baked. Check if its fully baked with a wooden toothpick and see if a crust forms on top of the buns.