Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
RICOTTA CAKE
This cake is fabulous & tastes as good as it looks...it comes in at 5.6gs carbs & 317 calories per slice (this makes twelve slices)…I served this last week and it went down a treat...although I'm not sure if the portions would have stretched to twelve servings the way I cut them...a bit more involved than many of the recipes here but worth it...I have made most of the recipes here & can say your visitors or dinner guests would never know these are genuinely low carb...and after eating them they won't care
Ingredients:
240 g ground almonds
50 g ricotta cheese
170 g xylitol powdered (or any other sweetener of your choice which is equivalent of 170g of sugar)
4 eggs
Zest from 1 lemon
1 teaspoon vanilla extract
60g almond flakes
Instructions
Preheat oven to 160 C
Line the 20 cm loose bottom cake tin with baking paper
Using electric mixer beat egg yolks with xylitol, add ricotta, vanilla extract, lemon zest and ground almond and briefly mix to combine the mixture.
Whisk the egg whites until soft peaks. Fold 1/3 of the egg whites into ricotta mixture to loosen and then fold in the rest.
Spread the mixture in the tin, sprinkle the almond flakes on the top and bake for about 50 minutes.
Cool it down and refrigerate it overnight. Dust with powdered xylitol before serving.
This cake is fabulous & tastes as good as it looks...it comes in at 5.6gs carbs & 317 calories per slice (this makes twelve slices)…I served this last week and it went down a treat...although I'm not sure if the portions would have stretched to twelve servings the way I cut them...a bit more involved than many of the recipes here but worth it...I have made most of the recipes here & can say your visitors or dinner guests would never know these are genuinely low carb...and after eating them they won't care
Ingredients:
240 g ground almonds
50 g ricotta cheese
170 g xylitol powdered (or any other sweetener of your choice which is equivalent of 170g of sugar)
4 eggs
Zest from 1 lemon
1 teaspoon vanilla extract
60g almond flakes
Instructions
Preheat oven to 160 C
Line the 20 cm loose bottom cake tin with baking paper
Using electric mixer beat egg yolks with xylitol, add ricotta, vanilla extract, lemon zest and ground almond and briefly mix to combine the mixture.
Whisk the egg whites until soft peaks. Fold 1/3 of the egg whites into ricotta mixture to loosen and then fold in the rest.
Spread the mixture in the tin, sprinkle the almond flakes on the top and bake for about 50 minutes.
Cool it down and refrigerate it overnight. Dust with powdered xylitol before serving.