Flourless Nectarine Ricotta Cake

This Keto Flourless Nectarine Ricotta Cake is a tender gluten-free dessert cake made with almond flour and flavoured with fresh nectarines. It's a delicious low-carb cake topped with thinly sliced nectarines and flaked almonds.

I'm welcoming summer with this Flourless Nectarine Ricotta Cake! Fresh nectarines on a tender cake topped with whipped cream makes an easy dessert.

Ricotta cake is my go-to dessert when I need a cake. It's a reliable recipe that never fails me. Using ricotta cheese make a moist, rich cake without feeling heavy. This cake slices beautifully without crumbling, making it easy to serve.

And with only 6 net carbs per serving, this cake is keto-friendly, too.

Ready to make someone happy with a cake today? Here's what you'll need to make this easy gluten-free, sugar-free cake.

Ingredients

butter: adds flavour, moisture and helps to leaven the cake

sweetener: you can keep this ricotta cake sugar-free (and Keto) by using Monkfruit with erythritol, or you can use granulated sugar, organic cane sugar, or coconut sugar if you're not on a sugar-free diet. Coconut sugar will make the cake a little darker in colour.

eggs: four large eggs for structure and moisture

almond flour: finely ground

coconut flour: Low in carbohydrates, but relatively high in protein in fiber compared to other flours, coconut flour is very absorbent. This recipe calls for only 1/4 cup but it's necessary for structure. Using too much will make a dry cake.

cinnamon: complements the flavour of nectarines

baking powder

salt

nectarines: Chop some for mixing into the batter and slice the rest for arranging on top before baking.

sliced almonds: for sprinkling on top

How to make nectarine ricotta cake

Preheat oven to 325°F.  Cut a circle of parchment paper to fit in the bottom of an 8-inch round pan, or line an 8-inch square pan with parchment paper.

Measure the almond flour, coconut flour, cinnamon, baking powder and salt into a small bowl. Whisk to combine and remove any lumps (or use a sifter.)

In a large bowl or the bowl of a stand mixer, (or with a hand mixer) cream the butter, sweetener and vanilla extract until well combined. Add one egg and beat, then add the ricotta and beat again.

Add 1/3 of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Gently stir in the finely chopped nectarines.

Spread the batter into the lined pan. Arrange the remaining sliced nectarines on top, then scatter with flaked almonds.

Bake for 45 - 50 minutes or until cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Loosen the edges with a knife, lay a cake rack over the pan, invert and remove the parchment paper. Invert back on to the first rack and let stand to cool completely.

Trim any slightly brown edges with a sharp knife, if desired. Slice into 8 to 10 pieces.

Top with whipped cream, coconut whip, or ice cream, if desired.

Storing a ricotta cake

Store this low-carb cake tightly wrapped at room temperature for a day or two. For longer storage, wrap and store in an airtight container in the freezer for up to 3 months.

Add a cheerful note to your day. Bake a cake!

Flourless Nectarine Ricotta Cake

This Keto Flourless Nectarine Ricotta Cake is a tender gluten-free dessert cake made with almond flour and flavoured with fresh nectarines.

Print Pin Rate

Course: Dessert

Cuisine: American, Italian

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 10

Calories: 244kcal

Author: Flavour & Savour

Ingredients

• 1/2 cup butter, softened
• 1/2 cup Monkfruit sweetener with erythritol, or pure organic cane sugar, or white or golden sugar,
• 1/2 tsp pure vanilla extract
• 4 large eggs
• 1 cup ricotta cheese, whole milk
• 1 cup almond flour, finely ground
• 1/4 cup coconut flour
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/4 tsp sea salt
• 2 medium nectarines
• 2 tsp lemon juice, freshly squeezed

Instructions

• Preheat oven to 325°F.  Cut a circle of parchment paper to fit in the bottom of an 8-inch round pan, or ilne an 8-inch square pan with parchment paper.
  
• Measure the almond flour, coconut flour, cinnamon, baking powder and salt into a small bowl. Whisk to combine and remove any lumps (or use a sifter.)
  
• In a large bowl or the bowl of a stand mixer, (or with a hand mixer) cream the butter, sweetener and vanilla extract until well combined. Add one egg and beat. Add the ricotta and beat.
  
• Add 1/3 of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Gently stir in the finely chopped nectarines.
  
• Spread the batter into the lined pan. Arrange the remaining sliced nectarines on top, then scatter with flaked almonds.
  
• Bake for 45 - 50 minutes or until cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Loosen the edges with a knife, lay a cake rack over the pan, invert and remove the parchment paper. Invert back on to the first rack and let stand to cool completely.
  
• Trim any slightly brown edges with a sharp knife, if desired. Slice into 8 to 10 pieces.
  
• Top with whipped cream, coconut whip, or ice cream, if desired.
  
• Store leftover cake tightly wrapped in an airtight container or freeze for up to 3 months.

Nutrition

Calories: 244kcal | Carbohydrates: 9g | Protein: 8g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 111mg | Sodium: 196mg | Potassium: 212mg | Fiber: 3g | Sugar: 3g | Vitamin A: 595IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 1mg

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