Keto Noatmeal with Ricotta and Cinnamon
This tasty, sweet keto noatmeal makes for a yummy dessert or indulgent breakfast. It has approximately 8g of net carbs along with 10g of protein and 24g of fat.
Ingredients
- 125 grams Ricotta cheese
- 85 grams Cottage cheese (4.5% is my preferred)
- 40 grams Butter (or ghee)
- 1 tbsp Erythritol powder (about 10-12 grams)
- 1 stick Real cinnamon (see notes)
- some Walnuts and a strawberry or two for decoration
Instructions
- Mix the ricotta, cottage & butter in a medium saucepan
- Blend the erythritol (if needed, see above) and add it to the mixture
- Cook on low for 3 minutes until the butter melts and the textures become homogeneous
- Separate into two serving cups and garnish with some walnuts & strawberry slices on top
- Grate some cinnamon to finish everything off and serve warm
Notes
*Real cinnamon or Cinnamon verum is preferred. A high percentage of the cinnamon circulated worldwide is actually not so good for you? It’s a different plant called Cinnamomum cassia. It contains much higher amounts of a blood-thinning agent Coumarin. It’s been shown to cause liver damage in higher doses, so definitely buy only true cinnamon, if you can afford and find it.