Author Notes
I invented this one after making the lemon ricotta scones because I had a lot of ricotta left over. —Brian Coppola
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Ingredients
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2.5 cups
almond flour
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0.5 cups
coconut flour
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0.5 cups
granular Swerve
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2 tablespoons
baking powder
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3
eggs, wisked
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0.5 cups
whole milk ricotta
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0.5 cups
pure cashew butter
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1 teaspoon
orange extract
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4 tablespoons
quality cocoa powder
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60 grams
chopped quality 100% cacao chocolate bar
Directions
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Combine the dry ingredients, except for the chocolate pieces, in a bowl and mix well.
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Add the ricotta, eggs, cashew butter, and orange extract. Combine well.
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Gently mix in the chocolate pieces. Scoop into papered muffin tins.
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Bake at 350F for 25 minutes.
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Remove and place onto a cooling rack.
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Wrap individually in Saran and then store in the refrigerator in a zip-lock bag.
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