Ingredients
No. Servings
- Unsweetened cocoa powder
- Coffee
2units - Erythritol or other sweetener
100g - Rice flour
60g - Ricotta
400g - Robiola
100g - Eggs
3units
Preparation
- STEP 1 OF 3
In a bowl (or stand mixer), beat the eggs for 5 minutes and gradually add the rest of the ingredients.
- STEP 2 OF 3
Pour into an 18cm mold lined with parchment paper and bake in a static oven at 170 degrees for about 45 minutes - turn off the oven and let the cheesecake rest in the oven for another half hour.
- STEP 3 OF 3
Let it cool and then set in the fridge for half a day. Dust with plenty of unsweetened cocoa.
General Information
Storage notes
Refrigerator
More information
*You can use any flour you prefer, I used almond flour to make it suitable for the Ketogenic diet.
Origin
Italia, Lombardia
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 162.59 |
| Carbohydrates (g) | 13.92 |
| of which Sugars (g) | 9.83 |
| Fat (g) | 8.56 |
| of which Saturates (g) | 4.6 |
| Protein (g) | 8.36 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.18 |
- Proteins8.36g·27%
- Carbohydrates13.92g·45%
- Fats8.56g·28%
- Fibers0.05g·0%