No Fuss Keto Ricotta Cake
This lovely and soft keto ricotta cake is super easy to make. As the name suggests, ricotta cheese is the star of the show and ensures that this cake is low-carb but high in fat and protein. Two pieces will provide 8g of net carbs, along with 29g of fat and 17g of protein.
Equipment
- 1 large Mixing bowl
- 1 oven-safe Cake or baking tin
Ingredients
- 350 grams Ricotta cheese (substitute for curd if you prefer)
- 70 grams Erythritol powder
- 2 large Eggs
- 30 grams Coconut flour
- 2 tbsp Coconut oil (refined; melted)
- 1 pinch Salt
- 5 grams Baking powder
Instructions
- Set oven to 350 F (180 C). While we wait for it to heat up, let’s prepare the mixture!
- Crack 2 eggs and whisk using a fork in a large mixing bowl
- If you're using erythritol granules, run them through a blender until you've created a nice fine powder
- Add the erythritol and mix once again to make sure it’s dissolved fully
- Finally, add 350 grams of ricotta, 30 grams of coconut flour, 2 tablespoons of melted coconut oil and a pinch of salt. Mix thoroughly.
- Prepare your oven-safe tray and line with a baking sheet so it doesn’t stick.
- Once your oven is at heat, add the baking powder to the mix, stir lightly and pour it in the tray
- Bake for 30-35 minutes and then leave to cool before cutting & serving
- You can decorate with some fresh strawberries 🍓 or another type of berry on top
- Enjoy!
Notes
