Ricotta Almond Flour Cake
Diabetic friendly, lo-carb ricotta, lemon and almond cake. Easy to make!
Ingredients
- 1 Cup ricotta cheese
- 4 large eggs
- 1 Teaspoon almond extract
- 1/4 Cup coconut sugar + 3/4 Cup Stevia sweetener
- 2 Cups almond flour + 1/2 Cup coconut flour
- 1 Teaspoon lemon zest
- 1/2 Cup sliced almonds
- Powdered Sugar
Instructions
- Preheat oven to 325 degrees F.
- Use baking spray or lightly grease and flour a 9-inch springform pan.
- Use an electric hand mixer to beat together the ricotta cheese, eggs, extract, and sugar blend until smooth.
- Stir in the lemon zest and almond flour.
- Spread the batter into your prepared pan and sprinkle the top with the sliced almonds.
- Bake the cake for 40 to 45 minutes or until a cake tester comes out clean.
- Cool the cake for 10 minutes then remove the sides.
- Cool completely, then lightly dust the top with powdered sugar and serve.