Flourless Raspberry Lemon Ricotta Cake

Ingredients

• 1/2 cup butter, (softened)
• 1/2 cup Monkfruit sweetener with erythritol, (or pure organic cane sugar, or white or golden sugar, )
• 1/2 tsp pure vanilla extract
• 4 large eggs
• 1 cup ricotta cheese, (whole milk)
• 1 cup almond flour, (finely ground)
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp sea salt
• 3/4 cup raspberries, (fresh)
• 2 tsp lemon zest
• 2 tsp lemon juice, (freshly squeezed)

Instructions

1. 1

   Prepare the pan: Preheat oven to 325°F. Cut a circle of parchment paper to fit in the bottom of an 8-inch round pan, or ilne an 8-inch square pan with parchment paper.

2. 2

   Mix dry ingredients: Measure the almond flour, coconut flour, baking powder and salt into a small bowl. Whisk to combine and remove any lumps (or use a sifter.)

3. 3

   Mix wet ingredients: In a large bowl or the bowl of a stand mixer, (or with a hand mixer) cream the butter, sweetener, lemon juice, lemon zest and vanilla extract until well combined. Add one egg and beat. Add the ricotta and beat.

4. 4

   Spread in pan: Add 1/3 of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Spread half the batter into the lined pan. Arrange half the raspberries on top, then cover with the remaining batter, smoothing right to the edges of the pan. Arrange the remaining berries on top.

5. 5

   Bake for 45 - 50 minutes in a pre-heated oven or until a cake tester or an inserted toothpick comes out clean. Remove from the oven and let cool for 20 minutes. Loosen the edges with a knife, lay a cooling rack over the pan, invert and remove the parchment paper. Invert back on to the first cooling rack and let stand to cool completely.

6. 6

   Glaze: Trim any slightly brown edges with a sharp knife, if desired. Drizzle with an optional glaze made with 1/2 cup powdered sweetener and lemon juice, added half a teaspoon at a time until you have a glaze that can be drizzled. Slice into 8 to 10 pieces.

7. 7

   Store leftover cake tightly wrapped in an airtight container or freeze for up to 3 months.