Keto Italian Almond Ricotta Cake

3.89 from 63 votes

Keto Italian Almond Ricotta Cake

This simple Italian cake is one of those essential keto desserts that proves you don’t need complicated ingredients to create something truly delicious.

Prep Time 35

Cook Time 45

Total Time 1 20

Servings servings

Calories 274kcal

Author Brenda Bennett /Sugar Free Mom

Ingredients

1/2 cup butter softened
1 cup part-skim Ricotta cheese
4 eggs separated
1 teaspoon almond extract
3/4 cup Monk Fruit Allulose confectioners
1/2 teaspoon vanilla stevia
1/4 teaspoon salt
2.5 cups almond flour or 250 grams
1 teaspoon lemon zest
1/2 teaspoon cream of tartar
1/3 cup slivered almonds

Instructions

Preheat the oven to 325 degrees F. Grease a 9-inch round spring form pan.
To a stand mixer or a bowl using a handheld mixer, add the butter, ricotta, egg yolks, almond extract, sweetener, stevia and salt. Blend until combined.
Next add the almond flour and lemon zest and blend again until incorporated. Set aside.
Add your egg whites to a clean mixing bowl with cream of tartar. Whip egg whites until stiff peaks form.
Fold half of the egg whites into the almond mixture, then once combined fold in the remaining.
Pour the batter into the pan and sprinkle with slivered almonds.
Bake for 40-45 minutes until the edges are golden and a toothpick in the center comes out clean. Cool 10 minutes then use a butter knife to lossen edges before removing sides of spring form pan. Allow to cool completely then dust with confectioners to serve.
Store in an airtight container in the refirgerator for up to 5 days.

Video

Notes

This recipe was first published in June 2019 and updated with video in February 2021.

Net Carbs: 4 g

Nutrition