I got this recipe from a small cookbook that I picked up somewhere. The lemon flavor is pronounced in this lovely cake. The freshness is all about Springtime!
Ingredients
1/2 stick butter at room temperature
1/2 cup granulated Swerve
1 cup whole milk ricotta cheese
4 large eggs
2 Tbsp. fresh lemon juice
Zest from 1 large lemon
1/2 tsp. almond extract
4 Tbsp. coconut flour
2 tsp. baking powder
1/4 tsp. salt
Powdered monk fruit sweetener (to sprinkle over the top)
Instructions
Preheat oven to 325 degrees. Line an 8-inch cake pan with parchment paper. Cream together butter, almond extract, and granulated Swerve using an electric mixer.
Add ricotta cheese, lemon zest and lemon juice and continue mixing. I opted to add a little more lemon juice for a more pronounced lemon flavor. I am glad I did that.
Slowly add 1 egg at a time to the mixture, beating after each one to incorporate them separately.
Mix a third of the dry ingredients at a time until thoroughly combined.
Spread the mixture evenly into the pan. Bake for 50 minutes or until a toothpick comes out of the center clean.
Allow to cool for 20 minutes.
Remove from the pan and top with powdered Swerve or powdered monk fruit sweetener. Serve and enjoy!
2 thoughts to “Keto Lemon Ricotta Cake”