Cinnamon Ricotta Cake
Adding ricotta to this cinnamon cake ensures a moist outcome every time.
Servings 8 Slices
Calories 227kcal
Ingredients
- 1/2 cup butter, melted
- 1 cup ricotta cheese full fat
- 1/4 cup Low Carb Sugar Substitute
- 4 large eggs
- 1 tsp vanilla extract
- 3/8 tsp liquid stevia
- 1/2 cup coconut flour
- 1 tbsp ground cinnamon
- 1/2 tbsp baking powder
Instructions
- Preheat your oven to 325 degrees F and grease an 8 or 9 inch spring form pan with coconut oil spray.
- Melt the butter in a large mixing bowl and add the erythritol, eggs, ricotta cheese, vanilla extract and stevia and combine using a hand mixer.
- Add in the coconut flour, cinnamon and baking powder and combine once more until uniform in texture.
- Pour the batter into the greased pan and spread evenly using a spatula.
- Bake for 55-60 minutes until firm and browned on top.
- Allow to cool for 10 minutes prior to serving.
- Best stored in an air tight container or zip top bag in the fridge up to 10 days.
Notes
Net Carbs: 3g
Serving Size: 1 Slice
Serving Size: 1 Slice
Nutrition
Calories: 227kcal | Carbohydrates: 6g | Protein: 7g | Fat: 18g | Fiber: 3g