https://www.copymethat.com/r/9sfQereId/low-carb-lemon-ricotta-cake/
22610344
hIcgjwB
9sfQereId
2024-05-07 20:16:06
Low Carb Lemon Ricotta Cake
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Amount Per Serving
calories 372
% Daily Value *
Total Fat 32 g 50 %
Saturated Fat 10 g 49 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 113 mg 38 %
Sodium 77 mg 3 %
Potassium 105 mg 3 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 5 g 20 %
Sugars 3 g
Protein 13 g 25 %
Vitamin A 11 %
Vitamin C 16 %
Calcium 12 %
Iron 7 %
calories 372
% Daily Value *
Total Fat 32 g 50 %
Saturated Fat 10 g 49 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 113 mg 38 %
Sodium 77 mg 3 %
Potassium 105 mg 3 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 5 g 20 %
Sugars 3 g
Protein 13 g 25 %
Vitamin A 11 %
Vitamin C 16 %
Calcium 12 %
Iron 7 %
Ingredients
- LOW CARB LEMON RICOTTA CAKE
- 4 oz 1 stick unsalted butter, softened
- 1 C Swerve Sweetener or sub with Erythritol + 2 tsp liquid stevia.
- 1 vanilla bean split and seeds scraped, or 1 tsp quality vanilla extract
- ¼ cup lemon zest one large lemon should do it
- 4 eggs separated and at room temperature
- 2 ½ cups almond flour
- 10 ½ oz ricotta
- ⅓ cup flaked almonds to decorate
- INSTRUCTIONS
- Heat oven to 325 degree Fahrenheit. Line the base of an 8” round cake pan with parchment paper and set aside.
- Place the softened butter, Swerve, vanilla or vanilla seeds and lemon zest into a stand mixer (or a hand-mixer and a large mixing bowl will work) and beat for 5 to 8 minutes or until pale and creamy, scarping the bowl occasionally.
Steps
Directions at miasdailydish.com
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