glx_4d33b7186ea5669adb4e88c3dd2d3818.txt Keto Ricotta Cake – Low-Carb Gluten-Free Breakfast Or Dessert! - Easy Recipes

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Keto Ricotta Cake – Low-Carb Gluten-Free Breakfast Or Dessert!

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Keto Ricotta Cake – Low-Carb Gluten-Free Breakfast Or Dessert!

This ricotta cake is high in protein, so it’s super filling and makes a perfect breakfast! A slice of this low-carb cake will surely keep you full until lunch! If you are tried of eating eggs for breakfast day in and day out, this ricotta cake is exactly what you need!

This keto ricotta cake is very easy to make and uses just 5 ingredients: ricotta, eggs, coconut flour, salt and erythritol.  If you’d like, you can substitute erythritol with any other low-carb sweetener of your choice.  All you need to do to make this cake is mix all ingredients in a bowl, pour into a non-stick pan and bake – it’s that simple!

Keto Ricotta Cake
 Prep time
5 mins
Cook time
45 mins
Total time
50 mins

This keto ricotta cake is amazing! What a perfect low-carb breakfast idea! So easy to make and so delicious!
Recipe type: Breakfast, Dessert
Cuisine: American
Serves: 8 servings


2 eggs
16 oz ricotta
¼ cup coconut flour
½ cup erythritol or other sweetener
½ tsp salt


Preheat the panggangan 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 panggangan and bake for 45 minutes. Let cool completely before slicing. Store in a refrigerator.
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