Comments on: Sugar Free Low Carb Keto Italian Almond Ricotta Cake

By: Brenda Bennett

Brenda Bennett — Thu, 28 May 2026 17:41:17 +0000

In reply to Motoko. I'm so glad you liked it and no blood sugar spike is a win!

By: Motoko

Motoko — Thu, 28 May 2026 17:16:47 +0000

I like this cake! I baked it yesterday for the first time. I ate a piece right away, but it definitely tastes better today. I whipped up some cream with monk fruit confectioners, and it’s delicious. I enjoyed it without a blood sugar spike. Thank you for the recipe!

By: Mary

Mary — Mon, 13 Apr 2026 01:25:40 +0000

Just made. Love it, keep the Italian recipes coming.
Tried to post a picture?
Mary

By: Brenda Bennett

Brenda Bennett — Sun, 04 Jan 2026 11:30:05 +0000

In reply to Brenda Rodriguez. Oh my goodness!! How amazing! Love to hear that! Thank you!

By: Brenda Rodriguez

Brenda Rodriguez — Sun, 04 Jan 2026 03:48:47 +0000

The best dessert we have ever had. Even my husband that never wants to even try my keto food couldn’t resist to try this. He said, “this is so good”. My daughter also loved it and my diabetic mom. It disappeared next day.

By: Brenda Bennett

Brenda Bennett — Wed, 27 Aug 2025 16:40:36 +0000

In reply to Eileen. I found that using multiple sweeteners help alleviate any aftertaste. You can use just one if you prefer but it may not be sweet enough for you unless you increase the sweetener you are using. The liquid vanilla stevia adds sweetness but not bulk to the recipe.

By: Eileen

Eileen — Tue, 26 Aug 2025 12:54:51 +0000

I’m sorry, a little confused! I do not have liquid stevia or stevia vanilla.
Since there is already Monk fruit allulose, can I just omit it?
Or do I still need to add vanilla extract in its place?
Can I just sub vanilla extract for liquid stevia whenever I see it listed in one of your recipes?

Thanks so much!

By: Brenda Bennett

Brenda Bennett — Fri, 01 Aug 2025 12:14:12 +0000

In reply to Susie C. Amazing! Love to hear that!

By: Susie C

Susie C — Thu, 31 Jul 2025 23:58:37 +0000

I made this for a party we had recently, and it was a hit. I used sliced almonds as in the photos shown rather than slivered almonds as in the recipe. Guests had no idea they were eating sugar free! I even had a couple of guests ask if they could take slices home to enjoy again later. This recipe will go in my permanent file, and I look forward to making it again.

By: Cindy C.

Cindy C. — Thu, 15 May 2025 22:41:12 +0000

Just made this today. Absolutely delicious!!! Going in my permanent cooking book.

By: Brenda Bennett

Brenda Bennett — Tue, 06 May 2025 22:05:09 +0000

In reply to Sally Haynes. Thanks Sally!

By: Sally Haynes

Sally Haynes — Mon, 05 May 2025 18:34:14 +0000

What a delicious cake! I subbed a small amount of the almond flour with lupin as I think it improves the texture, and just used erythritol to sweeten but otherwise followed the recipe as is. Served it warm with a spoonful of sugar free cherry jam (Rigoni) and it reminded me of a cherry bakewell. The whole family loved it!

By: Brenda Bennett

Brenda Bennett — Sun, 11 Aug 2024 23:42:06 +0000

In reply to Tracyb. Love to hear that, thanks!!

By: Tracyb

Tracyb — Sun, 11 Aug 2024 23:37:19 +0000

Another winner. So easy to make. I used maple extract instead of almond because that’s what I had. So good.

By: Brenda Bennett

Brenda Bennett — Thu, 11 Apr 2024 21:42:01 +0000

In reply to SandyB. Thank you!