Flourless Raspberry Lemon Ricotta Cake

This Keto Flourless Raspberry Lemon Ricotta Cake is a tender gluten-free dessert or breakfast cake made with almond flour and flavoured with fresh or frozen raspberries and lemon.

Course Dessert

Cuisine American, Italian

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 274kcal

Author Elaine

Equipment

parchment paper
mixing bowls
stand mixer
whisk
spatula
measuring spoons
measuring cups

Ingredients

½ cup butter, softened
½ cup Monkfruit sweetener with erythritol, or pure organic cane sugar, or white or golden sugar,
½ teaspoon pure vanilla extract
4 large eggs
1 cup ricotta cheese, whole milk
1 cup almond flour, finely ground
¼ cup coconut flour
2 teaspoon baking powder
¼ teaspoon sea salt
¾ cup raspberries, fresh
2 teaspoon lemon zest
2 teaspoon lemon juice, freshly squeezed

Instructions

Preheat oven to 325°F. Cut a circle of parchment paper to fit in the bottom of an 8-inch round pan, or ilne an 8-inch square pan with parchment paper.
Measure the almond flour, coconut flour, baking powder and salt into a small bowl. Whisk to combine and remove any lumps (or use a sifter.)
In a large bowl or the bowl of a stand mixer, (or with a hand mixer) cream the butter, sweetener, lemon juice, lemon zest and vanilla extract until well combined. Add one egg and beat. Add the ricotta and beat.
Add ⅓ of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Spread half the batter into the lined pan. Arrange half the raspberries on top, then cover with the remaining batter, smoothing right to the edges of the pan. Arrange the remaining berries on top.
Bake for 45 - 50 minutes in a pre-heated oven or until a cake tester or an inserted toothpick comes out clean. Remove from the oven and let cool for 20 minutes. Loosen the edges with a knife, lay a cooling rack over the pan, invert and remove the parchment paper. Invert back on to the first cooling rack and let stand to cool completely.
Trim any slightly brown edges with a sharp knife, if desired. Drizzle with an optional glaze made with ½ cup powdered sweetener and lemon juice, added half a teaspoon at a time until you have a glaze that can be drizzled. Slice into 8 to 10 pieces.
Store leftover cake tightly wrapped in an airtight container or freeze for up to 3 months.

Nutrition