AILI Strawberry Lemon Ricotta Cake

Makes: 8 Servings
Serving Size 101g, 319 Calories, 22g Fat, 11g Protein, 6g Net Carbs, Start to Table time: Less than an hour


  • 1 Cup Roasted Strawberries
  • 1 Cup Ricotta Cheese, drained
  • 1/4 Cup FirstRate
  • 2 Eggs
  • 1 Egg Yolk
  • 1/4 Cup Lemon Juice
  • 2 Tbsp Lemon Zest
  • 1/2 tsp Strawberry Extract
  • 1 Cup FirstRate
  • 2 1/4 Cups Almond Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp of Xanthan Gum
  • 1/4 tsp Salt
  • 2 Tbsp FirstRate


  1. Steps for Roasted Strawberries: (This part can be made up to a week in advance.)
  2. Preheat the oven to 350°F.
  3. Line a baking sheet with a silicone mat or parchment paper.
  4. Cut off the strawberry stems.
  5. Compile strawberries onto middle of baking sheet leaving no space between each strawberry, but make sure they are not on top of each other.
  6. Roast strawberries for 20 mins.
  7. The following steps for Ricotta Cake:
  8. Grease a 9 in cake pan and set aside.
  9. In a medium sized bowl, combine roasted strawberries (reserve 2-3 strawberries), ricotta, and FirstRate with immersion blender for about 1 minute.
  10. In a large bowl, beat the eggs and yolk with the FirstRate, strawberry extract, lemon juice and lemon zest on high with a hand mixer for about 2 minutes.
  11. Add the strawberry/ricotta mix to egg mixture.
  12. In a separate bowl mix together the dry ingredients: FirstRate, almond flour, baking powder, xanthan gum, salt.
  13. Combine the dry and wet ingredients a little at a time and mix until they are incorporated together.
  14. Pour into the greased pan.
  15. Take the reserved strawberries, slice them and place them in any arrangement on top of the cake.
  16. Bake at 350°F for 35-45 mins until golden brown and toothpick comes out clean.
  17. Allow to cool.
  18. BEFORE YOU SERVE: Take a snack-sized ziplock bag and add the 2 Tbsp of FirstRate. Use a rolling pin and roll over the sweetener bag to return it to powdered form. This will make it easier to sift on top of the cooled cake.
  19. NOTE: This is a big serving, which makes it a great breakfast. If you don't have the calories in your day, cut the serving in half. This also makes a wonderful dessert.