Keto Lemon Ricotta Cake
Keto Lemon Ricotta Cake
Yum
Votes: 9
Rating: 5
You:
Rate this recipe!
Soft moist Keto sponge flavoured with lemon and vanilla.
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Keto Lemon Ricotta Cake
Keto Lemon Ricotta Cake
Yum
Votes: 9
Rating: 5
You:
Rate this recipe!
Soft moist Keto sponge flavoured with lemon and vanilla.
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. In a large bowl cream together the butter, sweetener and vanilla extract. If you are using a granulated sweetener make sure you powder it in a blender before using.
  2. Once they are well mixed add in the eggs one at a time and beat well till nice and frothy.
  3. Then add in the Ricotta cheese, lemon zest and juice of the lemon and continue whisking.
  4. Mix the almond flour and baking powder in a bowl and mix to make sure there are no lumps. Then add in to the wet ingredient bowl in 2 batches and keep whisking.
  5. Brush your 7″ cake tin with butter and line it with some parchment paper on the bottom.
  6. Pour in the cake batter, level it out and then pop it into your oven at 160C. Please make sure that you pre-heated your oven.
  7. Cook for about 50 minutes or till fully cooked through.
  8. Allow it to cool before removing from the cake tin. Garnish with almond slivers.
  9. Slice it and serve.