Low Carb Classic Ricotta Cake
Indulge in the rich, creamy delight of this Low Carb Classic Ricotta Cake, a guilt-free twist on the traditional Italian dessert. Made with velvety ricotta cheese, almond flour, and a hint of zesty lemon, this gluten-free and keto-friendly recipe delivers a light, moist texture with every bite. Sweetened naturally with erythritol and infused with warm vanilla, this cake is perfect for anyone seeking a refined, sugar-free treat. Whipped egg whites create a delicate, airy crumb, while the buttery golden crust adds irresistible depth. Ready in just under an hour, this elegant dessert is ideal for gatherings, yet simple enough for any occasion. Serve it chilled or at room temperature, optionally dusted with powdered erythritol for a polished presentation. Perfect for those following low-carb or keto diets, it's a sweet indulgence you can savor without compromise!
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Recipe Information
Ingredients
- 450 grams Ricotta Cheese
- 4 large Eggs
- 180 grams Almond Flour
- 100 grams Erythritol
- 2 teaspoons Vanilla Extract
- 2 teaspoons Baking Powder
- 1 tablespoon Lemon Zest
- 0.5 teaspoon Salt
- 10 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 ricotta cheese, erythritol, and vanilla extract. Mix well until creamy and smooth.
Separate the egg yolks from the whites. Add the egg yolks to the ricotta mixture, and mix until fully integrated.
Sift in the almond flour and baking powder into the ricotta mixture. Add the lemon zest and salt as well. Stir until the batter is smooth and well-combined.
In a separate clean bowl, beat the egg whites with a hand mixer until they form stiff peaks.
Gently fold the egg whites into the ricotta mixture, a little at a time, making sure not to deflate the egg whites.
Pour the batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for about 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before releasing the springform and letting it cool completely on a wire rack.
Serve at room temperature or chilled. Optionally, dust with powdered erythritol before serving.
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1043 mg | 348% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 9.5 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 2363 mg | 182% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 769 mg | 16% | |
*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.
