Directions

1Mix the melted butter, cocoa powder, and erythritol with almond meal and set the mix in the bottom of a spring foam cake tin.

2Combine the cream with vanilla extract, cocoa powder, erythritol, and stevia. Mix with a hand blender, add in ricotta cheese.

3Pour the mix on the cake crust and allow to cool in a freezer for 2-3 hours

4Garnish with fresh raspberries or any other berry of your choice and serve chilled.