Flourless Lemon Almond Ricotta Cake with Blackberry Coulis
A gluten-free light lemon cake made with ricotta cheese and almond flour, this flourless Lemon Almond Ricotta Cake is delicious on its own or served with an easy-to-make berry sauce and fresh berries. Keto-approved if using Monkfruit sweetener with erythritol.
2cupsblackberries, (or blueberries or raspberries)fresh or frozen and thawed
¼cupMonkfruit with erythritol for Keto dietor sugar
Preheat oven to 325°F. Line an 8-inch square pan with parchment paper, or cut a circle to fit in the bottom of an 8-inch round pan.
Measure the almond flour, coconut flour, 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, cream the butter, sugar and vanilla until well combined. Add one egg and beat. Add the ricotta, lemon juice and zest and beat.
Add ⅓ of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Spread into the lined pan, smoothing the top.
Bake for 48 - 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 edges with a sharp knife, if desired, then slice into 8 pieces. Serve with blackberry coulis and fresh berries. Store leftover cake in an airtight container.
Combine all ingredients in a medium pot. Heat over medium heat until sugar dissolves. Bring to a boil, then simmer for 8 - 10 minutes or until slightly thickened. Transfer to a small food processor or blender and pulse until smooth. Press through a fine sieve to remove seeds. Allow to cool. Refrigerate leftover sauce.