Keto Almond Ricotta Cake
Ingredients
- 2 calmond flour)
(about 200g
- ⅓ cunflavored whey protein powder)
(can sub egg white protein
- 2 tspbaking powder
- ¼ tspsalt
- ½ cbutter
softened
- ⅝ cswerve sweetener
- 1 cfull fat ricotta cheese
room temperature
- 3 largeeggs
room temperature
- 1 ½ tspalmond extract
- ¼ csliced almonds
- powdered swerve sweetener
Directions
- 1
Preheat the oven to 325F and grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment.
- 2
In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
- 3
In a large bowl, beat the butter with the sweetener until creamy. Beat in the ricotta until well combined. Beat in the eggs, one at a time, until well combined, then beat in the almond extract.
- 4
Add the almond flour mixture and beat until smooth. Spread the batter in the prepared pan and sprinkle the top with sliced almonds. Bake 40 to 50 minutes, until golden brown and the top is firm to the touch.
- 5
Remove and let cool 20 minutes, then run a sharp knife around the inside of the pan and loosen the sides. Let cool completely before slicing.
- 6
Sprinkle with powdered sweetener before serving.
Keto Almond Ricotta Cake
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Ratings & Reviews
Based on 106 ratings
Rating Breakdown
About this Recipe
Are you craving a truly satisfying dessert that fits perfectly into your low-carb lifestyle? This Keto Almond Ricotta Cake is your answer, offering a rich, tender crumb without any added sugar or compromise on flavor.
The magic lies in the combination of almond flour with creamy full-fat ricotta cheese, ensuring a wonderfully moist texture that's often elusive in keto baking. It's the ricotta that brings a unique richness and tenderness, preventing the dryness sometimes found in low-carb cakes, while the almond extract amplifies the delightful nutty notes.
Prepare for a sophisticated dessert experience. You'll savor a beautifully tender cake with a delicate, yet distinct, almond flavor. Each bite reveals the subtle creaminess from the ricotta, balanced by the gentle sweetness of Swerve. This isn't just a low-carb cake; it's a truly delicious cake that happens to be keto and sugar-free, perfect for any occasion where you want to indulge wisely. With 260 calories per serving, it's a mindful treat.
Customization & Serving
This Keto Almond Ricotta Cake is wonderfully adaptable. If you don't have unflavored whey protein powder, egg white protein is a perfect substitute, ensuring the cake maintains its structure. For an extra touch of flavor, consider adding a sprinkle of lemon zest to the batter. You can also vary the topping by toasting the sliced almonds lightly before sprinkling, or serving with a dollop of sugar-free whipped cream.
This elegant ricotta almond cake is an ideal dessert for Sunday brunch, a special dinner, or simply a delightful treat with your afternoon coffee or tea. A dusting of powdered Swerve sweetener and a garnish of sliced almonds makes for a beautiful presentation.