Ingredients
1 ½ cups almond flour
1 cup ricotta cheese (full-fat or part-skim)
⅓ cup granulated sugar substitute (like erythritol, monk fruit, or allulose)
3 large eggs
¼ cup unsalted butter, melted (or coconut oil)
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
Instructions
1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. Mix wet ingredients: In a large bowl, whisk together the ricotta, melted butter, eggs, lemon zest, lemon juice, vanilla, and sugar substitute.
3. Add dry ingredients: Stir in almond flour, baking powder, and salt until well combined.
4. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
5. Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Toppings
A light dusting of powdered sugar substitute
A drizzle of a sugar-free lemon glaze (mix powdered sugar substitute with lemon juice)
Fresh berries for added natural sweetness
Would you like a variation, like a crustless cheesecake-style version?
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