Keto Ricotta Cake
This keto ricotta cake is amazing! What a perfect low-carb breakfast idea! So easy to make and so delicious!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 8 servings
- 2 eggs
- 16 oz ricotta
- 1/4 cup coconut flour
- 1/2 cup erythritol or other sweetener
- 1/2 tsp salt
Preheat the oven to 350F. Spray a non-stick 9-inch round or 8x8-inch square baking dish with non-stick cooking spray.
Whisk the eggs in a bowl. Add ricotta, coconut flour, erythritol and salt and mix until combined.
Transfer the ricotta mixture into a baking dish.
Put the ricotta cake in the oven and bake for 45 minutes. Let cool completely before slicing. Store in a refrigerator.
Calories: 130kcal | Carbohydrates: 4g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 216mg | Potassium: 74mg | Fiber: 1g | Vitamin A: 310IU | Calcium: 124mg | Iron: 0.5mg