Keto Almond Ricotta Cake
Rich keto Italian almond cake with the creaminess of ricotta cheese. This deliciously tender cake is a low carb, sugar free marvel.
Ingredients
- 2 cupsalmond flour ((about 200g))
- ⅓ cupunflavored whey protein powder ((can sub egg white protein))
- 2 tspbaking powder
- ¼ tspsalt
- ½ cupbutter, softened
- ⅝ cupswerve sweetener
- 1 cupfull fat ricotta cheese (room temperature)
- 3 largeeggs (room temperature)
- 1 ½ tspalmond extract
- ¼ cupsliced 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.