This is a recipe for cinnamon ricotta cake that is low-calorie, high in protein and fiber, and contains no refined sugar. It’s also vegan, gluten-free, and easy to make.
The sicilian apple ricotta cake is a delicious cake that is sweet and savory. It takes the best of both worlds and combines them to make one amazing dessert.
The Keto Coffee Cake of Your Dreams.
Aside from the fact that it’s nut-free, what I like best about this recipe is that it’s not excessively sugary. While I enjoy sweet, delicious sweets, this recipe is suitable for any occasion. You can have it for breakfast, an afternoon snack, or dessert after Thanksgiving dinner with your keto coffee. It’s adaptable and can easily be customized to your preferences.
Desserts for a Low-Carb Birthday
Matt’s birthday is coming up soon, and I’m quite sure this ricotta cake will be on the menu. What’s not to love with such great macros and huge portions? Our Low Carb Ice Cream for ice cream fans and our Butter Cake for cheesecake lovers are two more fantastic birthday dishes for a keto loved one.
Cake with Cinnamon Ricotta
This dish is for you if you’re seeking for a simple dessert recipe that won’t tempt you but will satisfy your sweet taste. Make this on Sunday and eat it for breakfast all week at work – your coworkers will be envious of your macro-friendly breakfast ricotta cake.
Cake with Cinnamon Ricotta
The addition of ricotta to this cinnamon cake guarantees a delicious result every time.
1 hour and 5 minutes total
8 slices per serving
227 calories per serving
Time to prepare: 5 minutes
Time to cool: 10 minutes
1 hour to prepare
Instructions:
- Preheat the oven to 325°F and brush an 8 or 9-inch springform pan with coconut oil spray.
- In a large mixing bowl, melt the butter and whisk in the erythritol, eggs, ricotta cheese, vanilla extract, and stevia with a hand mixer.
- Combine the coconut flour, cinnamon, and baking powder once more until the texture is uniform.
- Using a spatula, spread the batter evenly in the prepared pan.
- Preheat oven to 350°F and bake for 55-60 minutes, or until firm and browned on top.
- Allow 10 minutes for cooling before serving.
- Refrigerate for up to 10 days in an airtight container or zip top bag.
