1 heaped cup ground almonds
1 heaped cup desiccated coconut
Sprinkling coconut flour (optional)
1 tsp pure stevia extract
2 large eggs
1 tub ricotta cheese
Cap of almond essence
6oz frozen raspberries
Preheat oven to 160 degrees.
Soften raspberries in microwave
Mix almonds, coconut, stevia.
Add ricotta, eggs, almond essence, raspberries to dry mix and combine thoroughly, add more ground almonds, coconut or coconut flour if mix is too moist.
Use a non-stick muffin tin, 12 hole makes small mini muffins, spoon mixture in and press into shape.
Add pecans/flaked almonds to top if desired.
Bake for 50 mins.
Serve crushed with Total Greek yoghurt as a breakfast alternative, with cream as a dessert or warm with a cuppa tea!