- 1 tablespoon melted butter for baking dish
- 4 large eggs
- ½ cup sugar*
- 2 (15 oz) containers whole milk ricotta cheese
- 2 tablespoons coconut flour
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- Preheat oven to 350 degrees F. Brush a 9-inch pie plate with a little butter. Cover the bottom with a parchment paper circle and brush it with more butter.
- Place the remaining ingredients in your food processor and process until light and foamy, about 1 minute, stopping once to scrape the sides with a spatula.
- Pour the batter into the prepared pie plate. Bake for 60 to 75 minutes, until the cake is golden and set. Loosely cover the cake with foil after the first 45 minutes, to avoid over-browning of the edges.
- Cool 2 hours, then cover and refrigerate 2 more hours.
- Slice the cake. Place the slices on paper towels to absorb any extra moisture.
- Store leftovers in a sealed container in fridge for 3-4 days, on paper towels to absorb moisture. Replace the paper towels once a day.
*For a low carb version, use xylitol. I’ve also made this ricotta cake with honey, and it was good – though no longer a classic ricotta cake. It turned out darker and wetter than the original recipe, and the honey flavor is fairly pronounced. If using honey, you will need to bake for 75 minutes, and definitely cover loosely with foil after the first 45 minutes. Aso, consider using 3 tablespoons coconut flour instead of 2 if using honey.
Serving size: 1 slice; Calories: 322; Fat: 20g; Saturated fat: 12g;Carbohydrates: 17g; Sugar: 14g; Sodium: 143mg; Fiber: 0g; Protein: 17g