Keto Classic Ricotta Cake
Indulge in the rich, melt-in-your-mouth goodness of our *Keto Classic Ricotta Cake*, a low-carb twist on the beloved Italian dessert. This wholesome, gluten-free cake combines the creamy richness of ricotta cheese and the subtle nuttiness of almond flour for a moist, tender crumb that’s perfect for keto dieters. Sweetened with erythritol, it delivers all the sweetness you crave without the carbs. A hint of vanilla and a pop of fresh lemon zest elevate the flavor to heavenly heights, while the quick prep and simple ingredients make this cake an easy, elegant centerpiece for any occasion. With just 15 minutes of prep and 50 minutes of baking, you’ll have a stunning dessert that’s as satisfying as it is healthy. Enjoy it warm, cold, or at room temperature—it’s a guilt-free treat that stays fresh in the fridge for days! Perfect for those searching for keto-friendly desserts or gluten-free baking inspiration.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 300 grams Ricotta cheese
- 150 grams Erythritol sweetener
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Lemon zest
- 50 grams Butter
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan with butter.
In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Stir well to ensure the dry ingredients are evenly mixed.
In a separate bowl, whisk together the eggs and vanilla extract until light and fluffy.
Add the ricotta cheese and melted butter to the egg mixture and beat until smooth.
Gradually add the dry ingredient mixture to the wet ingredients, folding gently until well incorporated.
Stir in the lemon zest to enhance the flavor with a fresh citrus note.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until the cake is golden on top and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then carefully remove the sides of the springform pan.
Serve the cake warm or at room temperature. It can be stored in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 9.3 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1799 mg | 138% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
