Keto Almond Ricotta Cake
Ingredients:
2 cups almond flour (about 200g)
1/3 cup unflavored whey protein powder (can sub egg white protein)
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
2/3 cup Swerve Sweetener
3 large eggs room temperature
1 1/2 tsp almond extract
1 cup full fat ricotta cheese room temperature
1/4 cup sliced almonds
powdered Swerve Sweetener
Directions:
Preheat the oven to 325F and grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment.
In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
In a large bowl, beat the butter with the sweetener until creamy. Beat in the ricotta until well combined. Beat in the eggs, one at a time, until well combined, then beat in the almond extract.
Add the almond flour mixture and beat until smooth. Spread the batter in the prepared pan and sprinkle the top with sliced almonds. Bake 40 to 50 minutes, until golden brown and the top is firm to the touch.
Remove and let cool 20 minutes, then run a sharp knife around the inside of the pan and loosen the sides. Let cool completely before slicing.
Sprinkle with powdered sweetener before serving.
Servings: 12
Nutritional Information: Calories: 260, Fat: 21.6g, Carbohydrates: 5.8g, Fiber: 2.3g, Protein: 1.05g
