Lemon Ricotta Cake
Ingredients
The batter
-
½
stick
soft butter
-
½
cup
low carb sugar (Swerve Granulated or Lakanto Classic)
-
4
large
eggs (cold)
-
1
cup
whole milk ricotta cheese (cold)
-
1 ½
tablespoon
fresh lemon juice
-
1
teaspoon
lemon zest
-
1
teaspoon
vanilla extract
The dry ingredients
-
1
cup
almond flour
-
4
tablespoon
coconut flour
-
2
teaspoon
baking powder
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 325°F and prepare an 8-inch round pan with parchment paper.
- In a bowl, cream the butter, vanilla, and sweetener until blended.
- Add one egg at a time, beating until light and fluffy after each addition.
- Mix in the ricotta cheese, lemon zest, and lemon juice until combined.
- Gradually mix in the dry ingredients in thirds, alternating with the eggs.
- Spread the batter into the prepared pan and bake for 50 minutes or until a toothpick comes out clean.
- Let the cake cool for 15-20 minutes before removing it from the pan.
Nutrition Facts (estimated)
Servings
9
Calories
212
Total fat
17g
Total carbohydrates
7g
Total protein
8g
Sodium
20mg
Cholesterol
20mg
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