Keto Almond Ricotta Cake

Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 274 kcal
Ingredients
1/2 cup butter softened
1 cup Ricotta cheese
4 eggs separated
1 tsp almond extract
3/4 cup Swerve confectioners
1/2 tsp vanilla stevia
1/4 tsp salt
2.5 cups blanched almond flour or 250 grams
1 tsp lemon zest
1/2 tsp cream of tartar
1/3 cup slivered almonds
Swerve Confectioners for topping
Instructions

Preheat the oven to 325 degrees F. Grease a 9-inch round spring form pan.

To a stand mixer or a bowl using a handheld mixer, add the butter, ricotta, egg yolks, almond extract, Swerve, stevia and salt. Blend until combined.

Next add the almond flour and lemon zest and blend again until incorporated. Set aside.

Add your egg whites to a clean mixing bowl with cream of tartar. Whip egg whites until stiff peaks form.

Fold half of the egg whites into the almond mixture, then once combined fold in the remaining.

Pour the batter into the pan and sprinkle with slivered almonds.

Bake for 40-45 minutes until the edges are golden and a toothpick in the center comes out clean. Cool 10 minutes then use a butter knife to lossen edges before removing sides of spring form pan. Allow to cool completely the dust with Swerve confectioners to serve.

Store in an airtight container in the refirgerator for up to 5 days.

Recipe Notes

This recipe was first published in June 2019 and updated with video in February 2021.

Net Carbs: 4g

Nutrition Facts
Keto Almond Ricotta Cake
Amount Per Serving (1 slice)
Calories 274
Calories from Fat 216
% Daily Value*
Fat 24g
37%
Saturated Fat 7g
44%
Cholesterol 85mg
28%
Sodium 154mg
7%
Potassium 62mg
2%
Carbohydrates 6g
2%
Fiber 2g
8%
Sugar 1g
1%
Protein 9g
18%
Vitamin A 405IU
8%
Vitamin C 0.2mg
0%
Calcium 110mg
11%
Iron 1.3mg
7%
* Percent Daily Values are based on a 2000 calorie diet.