Ingredients (8–10 servings)
Cake
- 1½ cups almond flour
- ½ cup ricotta cheese (full-fat or part-skim)
- 3 large eggs
- ¼ cup unsweetened Greek yogurt (optional, for extra moisture)
- ⅓ cup granulated erythritol/monk fruit sweetener (adjust to taste)
- 3 tbsp melted butter or coconut oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ¼ tsp salt
Optional topping
- ¼ cup powdered erythritol
- 1–2 tsp lemon juice
- A little extra lemon zest
Instructions
- Prepare the oven
- Heat oven to 175°C (350°F).
- Line an 8-inch (20 cm) round cake pan with parchment paper or lightly grease it.
- Mix wet ingredients
- Whisk eggs, ricotta, yogurt, melted butter, sweetener, lemon juice, lemon zest, and vanilla until smooth.
- Combine dry ingredients
- In another bowl, mix almond flour, baking powder, and salt.
- Make the batter
- Add dry ingredients to the wet mixture and stir until combined.
- Let the batter rest for 5 minutes so the almond flour absorbs moisture.
- Bake
- Pour into the prepared pan.
- Bake for 30–40 minutes, until the center is set and a toothpick comes out mostly clean.
- Cool and serve
- Cool for at least 20 minutes before slicing.
- Add the optional lemon glaze if desired.
Approximate Nutrition (per slice, assuming 10 slices)
- Calories: ~170–200
- Net carbs: ~3–5 g
- Protein: ~7–8 g
- Fat: ~14–16 g
