ALMOND RICOTTA CAKE RECIPES
LEMON RICOTTA CAKE WITH ALMOND FLOUR | FOODTALK
Provided by The Black Cat Kitchen
Total Time 65 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 F
- Cut a piece of parchment paper to nestle in bottom of 8 in round pan. Spray with cooking spray
- Whisk together dry ingredients in small bowl (almond and coconut flours, baking powder, and salt).
- Cream butter, vanilla, and sugar. Add one egg and blend until fluffy
- Add ricotta, lemon juice, and lemon zest, beating thoroughly until combined
- Add about a third of dry mix and one egg to wet mixture and blend. Continue until used all 3 remaining eggs and dry ingredients
- Spread batter in 8 " pan and smooth out top with spatula as best you can.
- Bake for 45-50 minutes until toothpick comes out clean
- It will not look brown on top of the cake when it is done! So, don't look for that, use the toothpick method.
- Let cool for 15 minutes and then remove by using a knife around edges to loosen.
- You can leave on the counter covered in plastic wrap for 2-3 days, but then will need to refrigerate. If it is super hot where you are, just put in fridge right away!
LOW CARB KETO ALMOND RICOTTA CAKE - SUGAR-FREE MOM
Provided by Brenda Bennett /Sugar Free Mom
Total Time 80 minutes
Prep Time 35 minutes
Cook Time 45 minutes
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : ServingSize 1 slice, Calories 274 kcal, CarbohydrateContent 6 g, ProteinContent 9 g, FatContent 24 g, SaturatedFatContent 7 g, CholesterolContent 85 mg, SodiumContent 154 mg, FiberContent 2 g, SugarContent 1 g
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LEMON RICOTTA CAKE WITH ALMOND FLOUR | FOODTALK
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Total Time 65 minutes
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- You can leave on the counter covered in plastic wrap for 2-3 days, but then will need to refrigerate. If it is super hot where you are, just put in fridge right away!
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