Go Back
–+ servings
Lemon Ricotta Cake

AILI Strawberry Lemon Ricotta Cake

Roasted strawberries, creamy ricotta, almond flour, and FirstRate™ sugar substitute come together for this low-carb, gluten-free no-sugar-added cake. Perfect for breakfast or dessert—and it’s as pretty as it is satisfying.
Print Recipe
Course Breakfast, Dessert, Snack
Cuisine American
Total Servings 8
Serving Size 101 g
Calories 319
Net Carbs 6 g
Protein
Fat

Ingredients
  

Ricotta Mixture

  • 1 Cup Roasted Strawberries, (Steps Below)
  • 1 Cup Ricotta Cheese, drained
  • 1/4 Cup FirstRate

Wet Mixture

  • 2 Eggs
  • 1 Egg Yolk
  • 1/4 Cup Lemon Juice
  • 2 Tbsp Lemon Zest
  • 1/2 tsp Strawberry Extract

Dry Mixture

  • 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

TOPPING:

  • 2 Tbsp FirstRate

Instructions
 

Roasted Strawberries

  • Steps for Roasted Strawberries: (This part can be made up to a week in advance.)
  • Preheat the oven to 350°F.
  • Line a baking sheet with a silicone mat or parchment paper.
  • Cut off the strawberry stems.
  • Compile strawberries onto middle of baking sheet leaving no space between each strawberry, but make sure they are not on top of each other.
  • Roast strawberries for 20 mins.

Ricotta Cake

  • Grease a 9 in cake pan and set aside.
  • In a medium sized bowl, combine roasted strawberries (reserve 2-3 strawberries), ricotta, and FirstRate with immersion blender for about 1 minute.
  • 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.
  • Add the strawberry/ricotta mix to egg mixture.
  • In a separate bowl mix together the dry ingredients: FirstRate, almond flour, baking powder, xanthan gum, salt.
  • Combine the dry and wet ingredients a little at a time and mix until they are incorporated together.
  • Pour into the greased pan.
  • Take the reserved strawberries, slice them and place them in any arrangement on top of the cake.
  • Bake at 350°F for 35-45 mins until golden brown and toothpick comes out clean.
  • Allow to cool.

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.

Notes

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.
Nutrition Facts
AILI Strawberry Lemon Ricotta Cake
Serving Size
 
101 g
Amount per Serving
Calories
0
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword FirstRate™, Gluten-Free, Keto, Low Carb
Tried this recipe?Let us know how it was!