Indulge in a moist and flavorful lemon ricotta cake that is safe for keto dieters. Almond flour gives this recipe a nutty flavor, and ricotta cheese makes it creamy and rich. Lemon zest adds a burst of citrusy freshness. Great for satisfying your sweet tooth while staying gluten- and low-carb.
Ingredients: 2 cups almond flour. 1 cup ricotta cheese. 1/2 cup erythritol or preferred keto-friendly sweetener. 4 eggs. 1/4 cup melted butter or coconut oil. Zest of 2 lemons. Juice of 1 lemon. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. Pinch of salt.
Instructions: Preheat the oven to 350F 175C. Grease a 9-inch round cake pan with butter or coconut oil and line the bottom with parchment paper. In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt. In another bowl, whisk together ricotta cheese, eggs, melted butter or coconut oil, lemon zest, lemon juice, and vanilla extract until well combined. Fold the wet ingredients into the dry ingredients until just combined. Pour the batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve. Enjoy your keto lemon ricotta cake!
Maria Chase