Lemon Ricotta Cake

Ingredients:

1/2 stick soft butter (2 oz)
1/2 cup Sukrin :1 (Swerve Granulated or Lakanto Classic)
4 large eggs (cold) (one more egg if not using baking powder)
1 cup whole milk ricotta cheese (cold)
1 1/2 tbsp fresh lemon juice
1 tsp lemon zest (zest from one lemon)
1 tsp vanilla extract

Dry Ingredients:
1 cup almond flour (whisk before measuring)
4 tbsp coconut flour* (whisk before measuring)
2 tsp baking powder** (see directions for version without baking powder)
1/4 tsp salt

Directions:

Preheat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Cream the butter, vanilla, and sweetener until completely blended. Add one egg and beat until light and fluffy. Add the ricotta cheese, lemon zest, lemon juice, beating until thoroughly combined.

Working by thirds, mix 1/3 of the dry ingredients into the batter. Add and egg an mix. Repeat with the remaining ingredients finishing with the last egg.

Gently spread the batter into the prepared cake pan with an offset spatula. Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.

Wrap any leftover cake in cling film and leave out on the counter for 3 days (unless it’s hot and humid) or refrigerate. Warm slightly before enjoying if refrigerated. Serves 9 at 3.5 net carbs per serving.

Servings: 9

Nutritional Information: Calories: 212, Fat: 17g, Carbohydrates: 7g, Fiber: 3.5g, Protein: 8g