Keto Almond Ricotta Cake
Servings 12 servings
Calories 274kcal
Ingredients
- ½ cup butter softened
- 1 cup Ricotta cheese
- 4 eggs separated
- 1 teaspoon almond extract
- ¾ cup Swerve confectioners
- ½ teaspoon vanilla stevia
- ¼ teaspoon salt
- 2.5 cups blanched almond flour or 250 grams
- 1 teaspoon lemon zest
- ½ teaspoon cream of tartar
- ⅓ cup slivered almonds
- Swerve Confectioners for topping
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, Swerve, 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 the dust with Swerve confectioners to serve.
- Store in an airtight container in the refirgerator for up to 5 days.
Notes
This recipe was first published in June 2019 and updated with video in February 2021.
Net Carbs: 4g
Nutrition
Serving: 1slice | Calories: 274kcal | Carbohydrates: 6g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 154mg | Potassium: 62mg | Fiber: 2g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 0.2mg | Calcium: 110mg | Iron: 1.3mg