Sugar-Free Classic Ricotta Cake
Indulge in the delightful simplicity of this Sugar-Free Classic Ricotta Cake, a light and airy dessert that’s big on flavor without the guilt. Made with almond flour and naturally sweetened with erythritol, this recipe is perfect for those seeking a low-carb, gluten-free, and sugar-free treat. The full-fat ricotta cheese lends a rich, creamy texture, while hints of pure vanilla and bright lemon zest elevate every bite with a touch of elegance. This moist and subtly sweet cake is easy to prepare, with just 15 minutes of hands-on time, and bakes to golden perfection in under 40 minutes. Serve this wholesome, crowd-pleasing dessert on its own or with fresh berries for a delectable finish to any meal. Perfect for keto enthusiasts or anyone craving a healthier dessert, this ricotta cake is a guilt-free classic you'll make again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1.5 cups Full-fat ricotta cheese
- 3 Eggs
- 0.5 cup Erythritol
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Lemon zest
- 0.25 cup Unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, combine the almond flour, baking powder, and salt. Mix well and set aside.
In a large mixing bowl, add the ricotta cheese and whip it using a hand mixer until smooth.
Add the eggs one at a time into the ricotta, mixing well after each addition until the mixture is smooth and creamy.
Mix in the erythritol, vanilla extract, and lemon zest until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix.
Gently fold in the melted butter until the batter is smooth and has an even consistency.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown 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 it from the pan and transfer to a wire rack to cool completely.
Once cool, slice the cake and serve. Enjoy your sugar-free ricotta cake as a delightful treat!
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 70.1 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 2009 mg | 87% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 6.8 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1155 mg | 89% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 608 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.
