Recipe adapted to the keto diet, rich in proteins and in fibers.


Our recipe

Ricotta – 28.7%

Grated courgettes – 23%

Whole eggs – 20%

Cooked tuna – 16%

Lupin flour (FARILUP 500) – 10.5%

Olive oil – 1.5%

Salt – 0.2%

Pepper – 0.1%


Our process

Leave the grated courgettes to drain for 1 hour.
Mix the eggs with the ricotta.
Add the mix and the olive oil.
Crumble the tuna and add to the mixture with the courgette.
Pour the mixture into a greased baking tin.
Bake for 45 minutes at 180°C.


List of ingredients

Ricotta (Pasteurised whey, Acidity regulators: Lactic acid, Citric acid), Courgettes, Whole eggs, Cooked tuna (Tuna, Water, Salt), Lupin flour, Olive oil, Salt, Pepper.

Allergens: Dairy, Eggs, Fish, Lupin.


Associated products

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