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 gluten-free cake topped with whipped cream make an easy dessert.
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❤️ Why this recipe works
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 nectarine ricotta cake is keto-friendly, too.
Ready to make someone happy with a nectarine cake today? The recipe card below lists everything you'll need to make this easy gluten-free, sugar-free cake. Here are a few notes about some of the ingredients.
🛒 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 ¼ cup but it's necessary for structure. Using too much will make a dry cake.
nectarines: You'll need two. Finely dice one for mixing into the batter and slice the second one to arrange on top of the batter before baking. No need to peel them. You could also use ripe, firm peaches instead if you'd like.
sliced almonds: for sprinkling on top
🥄 Instructions
- 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 cheese and beat again.
- Add ⅓ of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Finely dice one of the nectarines and gently stir into the batter.
- Spread the batter into the lined pan. Thinly slice the second nectarine and toss the slices with lemon juice to prevent them from browning. Arrange the slices on top of the batter in a spiral pattern, then scatter with flaked almonds. It's starting to look so pretty!
- Bake for 45 - 50 minutes or until a cake tester comes out clean. Remove the cake from the oven and let it cool for 20 minutes. Loosen the edges with a knife, lay a cake rack over the pan, invert it and remove the parchment paper. Finally, invert the cake back onto the first rack and let it stand to cool completely.
Trim any slightly brown edges with a sharp knife if you want to tidy it up a little. Slice into 8 to 10 pieces.
Top with whipped cream, coconut whip, or ice cream, if you'd like. It's delicious with a topping, but it's not necessary. You could also add a light dusting of powdered sugar or powdered monkfruit. This almond flour nectarine cake is moist, tender and sweet with or without!
Storing this nectarine cake
Store this nectarine 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!
More gluten-free almond flour cake recipes
- Flourless Lemon Almond Ricotta Cake with Blackberry Coulis
- Flourless Cherry Almond Ricotta Cake
- Gluten-Free Lemon Almond Cake - one bowl!
When you make this nectarine ricotta cake, please leave a comment and a rating below. I love hearing from you! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
📖 Recipe Card
Flourless Nectarine Ricotta Cake
Ingredients
- ½ cup butter, softened
- ½ cup Monkfruit sweetener with erythritol, or pure organic cane sugar, or white or golden sugar,
- ½ teaspoon pure vanilla extract
- 4 large eggs
- 1 cup ricotta cheese, whole milk
- 1 cup almond flour, finely ground
- ¼ cup coconut flour
- 1 teaspoon cinnamon
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
- 2 medium nectarines, one finely diced, one thinly sliced
- 2 teaspoon lemon juice, freshly squeezed, to toss with sliced nectarines to prevent browning
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 ⅓ of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Dice one nectarine and gently stir it into the batter.
- Spread the batter into the lined pan. Thinly slice the second nectarine and toss the slices with 2 teaspoons lemon juice to prevent them from browning. Arrange them on top in a spiral pattern. 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.
Daphne
A beautiful cake! I made it for my daughter's anniversary. 5 stars!
Elaine
Happy to hear you loved it!
Wendy
Delish! I didn’t have almond flour so substituted King Arthur keto flour, about 3/4 cup. Added a few blueberries to the batter and a touch of nutmeg with the cinnamon. My sweetener was swerve with a little bit of vanilla bean infused stevia powder. It came out great! Thanks for posting.
Elaine
Those sound like delicious adaptations! Thanks so much for sharing, and thanks for the 5 stars!
Anne
A lovely cake! I made this for a friend's birthday on the weekend and served it with a scoop of whipped cream. Delicious!
Flavour & Savour
Thanks, Anne! So glad to hear that!
Bill
Did I miss something? When do you add or use the lemon juice? Also, do you chop up and fold in both nectarines or how much? It says use the “remaining” for the top but does not say how much to fold into the cake batter. I thinly sliced another one for the top.
Elaine
Hi Bill, You'll use two nectarines, one finely diced and the other thinly sliced. Toss the sliced nectarines with 2 tsp lemon juice to prevent browning before arranging on top of the batter. I've edited this post to make it more clear. Thanks so much for pointing that out! Much appreciated.