This Keto Flourless Nectarine Ricotta Cake is a tender gluten-free dessert cake made with almond flour and flavoured with fresh nectarines.
Cuisine American, Italian
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
Author Flavour & Savour
½cupMonkfruit sweetener with erythritol,or pure organic cane sugar, or white or golden sugar,
½tsppure vanilla extract
1cupricotta cheese,whole milk
1cupalmond flour,finely ground
2tsplemon juice,freshly squeezed
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. 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.