This Easter, take advantage of the abundance of citruses spring has to offer by bringing this Almond Lemon Ricotta Cake to your dessert table. It may be gluten and sugar free, but that doesn’t stop it from being 100% delicious!
Since this is a flour free cake, it is very fragile and can fall apart when trying to remove it from the pan. Be sure to let cool before removing.
Preheat the oven to 325°F and line a 9×5-inch baking pan with parchment paper. Generously grease the bottom and edges of the pan with cooking spray to avoid sticking.
Combine the butter and ⅔ cup monk fruit sweetener in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add in lemon zest plus lemon juice juice, and mix until well combined. Add in the egg yolks, one at a time, beating well after each addition.
Fold in the almond flour and ricotta cheese with a silicone spatula.
Wash and dry the beaters and beat the egg whites in a bowl until foamy. Gradually add in ⅓ cup monk fruit sweetener and continue to beat until stiff peaks form. Fold stiff egg whites into the cake batter.
Pour the batter into the prepared baking pan and sprinkle with sliced almonds.
Bake for 50 minutes to 1 hour, or until a toothpick comes out clean. Let it cool on the counter for 20 minutes prior to serving.