Chocolate almond ricotta cake (low carb and gluten free)


- 1 tbsp butter
- 2 tbsp cocoa powder
- 1 1/4 cup almond flour
- 2 tbsp erythritol
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp xanthan gum
- 1/8 tsp salt
- 3 eggs
- 1/2 cup whole milk ricotta
- 1/2 tsp almond extract
- 8-12 drops stevia extract


Step 1:

Preheat the oven to 325 F and grease 2 mini-loaf pans. Line bottom and long sides of pans with parchment paper, and grease paper.

Step 2:

In a medium, microwave-safe dish, melt butter. Stir in cocoa powder until smooth. Set aside.

Step 3:

In a medium bowl, whisk together almond flour, erythritol, baking powder, baking soda, xanthan gum and salt.

Step 4:

In a larger bowl, beat eggs with electric mixer until frothy. Beat in ricotta, almond extract and stevia until smooth. Add dry ingredients and beat until thoroughly combined.

Step 5:

Place half of batter into chocolate mixture and mix until thoroughly combined. Alternating between light and dark mixtures, spoon dabs of batter into prepared pans until they are 2/3 full.

Step 6:

Place pans on a baking sheet and bake for 30-35 minutes or until top is set and a tester inserted in the middle comes out clean.

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