✅ Ingredients
A chorus of creamy, citrusy goodness:
1 ½ cups (350 g) ricotta cheese
3 large eggs
⅓ cup granulated erythritol (or your preferred sugar substitute, adjust to taste)
1 lemon: zest + juice
1 teaspoon vanilla extract
1 cup almond flour (or use oat flour if preferred)
1 teaspoon baking powder
Pinch of salt
Powdered erythritol for dusting
📝 Optional: 2–3 tablespoons Greek yogurt for extra creaminess
👩🍳 Instructions
The magical transformation from batter to lemon dream:
- Preheat oven to 170°C (340°F). Grease and line an 8-inch cake pan.
- In a bowl, whisk ricotta + erythritol until smooth.
- Add eggs, one at a time, whisking until silky.
- Stir in lemon zest, juice, and vanilla, letting the scent transport you to a citrus orchard.
- Gently fold in almond flour, baking powder, and salt. No overmixing.
- Pour batter into your pan like a sun settling on the horizon.
- Bake 35–45 minutes until the top is lightly golden and the center jiggles slightly.
- Let it rest and cool before cutting (the suspense is worth it!).
- Dust with powdered erythritol to finish with snowy elegance.
🍽 Tips for Best Texture
Chill before serving for extra cheesecake-like creaminess.
Serve with fresh berries for color and fiber.