KETO LEMON RICOTTA CAKE
INGREDIENTS
- 2 ¼ cups super fine almond flour
- ¼ cup oat fiber
- 1 cup ricotta cheese, whole milk
- A cup monk fruit/allulose
- ¼ cup butter, softened
- 3 whole eggs
- 1 egg yolk
- A cup lemon juice
- 5 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- APinch of salt
- Optional powdered monk fruit/allulose for the top
INSTRUCTIONS
Preheat oven to 350°F.
Add the almond flour, oat fiber, baking powder and salt into a mixing bowl.
Whisk together until well combined, then set aside.
In a separate mixing bowl, add in the ricotta cheese, butter, eggs, vanilla extract, sweetener, lemon juice and zest.
Using a hand mixer, whip the wet ingredients until well combined.
Pour the dry ingredients into the wet and continue mixing, just until combined.
Pour the batter into a 9" springform pan or cake pan lined with parchment paper and smooth out using an offset spatula.
Bake for 35-40 minutes or until a toothpick, when inserted comes out clean.
Allow to cool completely before cutting into.
Optional: top with powdered sweetener, toasted sliced almonds and a few slices of lemon.
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