Lemon Ricotta Cake

• 1/2 stick soft butter (2 oz/57 g)
• 1/2 cup low carb sugar (Swerve Granulated)
• 4 large eggs (cold) (one more egg if not using baking powder)
• 1 cup whole milk ricotta cheese (cold) (250 g)
• 1 1/2 tbsp fresh lemon juice
• 1 tsp lemon zest (zest from one lemon)
• 1 tsp vanilla extract

• 1 cup almond flour (whisk before measuring)
• 4 tbsp coconut flour (whisk before measuring)
• 2 tsp baking powder (see web directions for version without baking powder)
• 1/4 tsp salt

• Pre-heat oven to 325 degrees F.
• Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan.
• Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.
• Cream the butter, vanilla, and sweetener until completely blended.
• Add one egg and beat until light and fluffy.
• Add the ricotta cheese, lemon zest, lemon juice, beating until throughly combined.
• Working by thirds, mix 1/3 of the dry ingredients into the batter. Add and egg an mix. Repeat with the remaining ingredients finishing with the last egg.
• Gently spread the batter into the prepared cake pan with an offset spatula.
• Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.
• Wrap any leftover cake in cling film and leave out on the counter for 3 days (unless it’s hot and humid) or refrigerate.
• Warm slightly before enjoying if refrigerated.
• Serves 9 at 3.5 net carbs per serving.