Sugar Free Keto Chocolate Ricotta Cake. 2g carbs per slice and perfect if you’re looking for a quick and easy cake recipe.
It is one of the easiest cakes I’ve ever made, with all ingredients going into one bowl, so there is even less washing up to do afterwards.
Having tried numerous versions using different flours, the winner, hands down, was the one I made with lupin flour.
So what is lupin?
Although it is often described as a grain, lupin is actually a bean, or better still, a seed, obtained from the lupin plant. The plant grows in abundance all over the Mediterranean region and is wildly cultivated for crop rotation as well as for the food industry.
If you ever visit Italy’s grocery stores, you will have no difficulty finding jars of yellow lupins preserved in brine, a bit like olives. Lupin beans have a waxy inedible coat that you discard before eating the soft middle part. You just put them in your mouth, break the husk and spit it out, leaving you to savour the pulp. Italians love munching on these. I am not too keen, to be honest, as I find these yellow lupins to be dry and bland in flavour. They are also expensive to buy and don’t last more then a few days once the jar is opened. Having said that, they are a very healthy snack: ask any old Italian lady and she will sing the praises of lupin for all sorts from curing gout to keeping headaches at bay.
The flour is obtained from the white, or sweet, lupin plant variety and is GMO free. It has a high content of protein and fiber, a very low Glyceaemic index and very few carbs, which is unusual for a flour derived from a legume. Before you rush to buy lupin flour, however, you need to consider that it is a legume of the same family as peanuts and soybeans, so if you have an allergy to these you may also have an allergy to lupin.
Where to find lupin flour
In the UK, you won’t find lupin flour in ordinary stores or even in health food shops. In fact, mention lupin flour and virtually everyone will say they’ve never heard of it. It is a real shame, because its health benefits are pretty amazing, it is inexpensive and it is very versatile in cooking.
The recipe below includes links that will take you directly to the lupin flour I use.
How to make my Sugar Free Keto Chocolate Ricotta Cake
Ricotta, unsweetened cocoa, lupin flour, butter, eggs, erythritol and stevia , salt and baking powder. That’s it. All in one bowl. Mix. Bake. Done. It really is that simple!
Enjoy it on its own or with some sugar free ice cream, or whipped cream!
- Servings: 9
- Serving size: 9
- Calories: 187
- Fat: 15.5g
- Net Carbs: 2g
- Protein: 7g
- 250g ricotta
- 120g erythritol (for U.S. option, click HERE)
- 1 tsp pure stevia (for U.S. option, click HERE)
- 3 eggs
- 100g melted butter
- 40g lupin flour (for U.S. option, click HERE)
- 70g unsweetened dark cocoa (I use Perugina as it's very low in carbs)
- 2 tsp gluten free baking powder
- pinch of fine Himalayan pink salt
- a sprinkle of Sukrin icing 'sugar' (or make your own)
- melt butter and set aside.
- pre-heat oven to 160°C fan/180°C static.
- using a hand held whisk, mix ricotta and sweeteners.
- add whole eggs one at a time and continue to whisk until very smooth.
- incorporate melted butter and whisk again.
- add sifted flour, sifted cocoa, sifted baking powder and salt, mixing with a spoon as the mix will become quite thick.
- butter a 20cm x 20cm silicone mould or similar oven bakeware.
- transfer cake batter into mould, flatten with a spoon or spatula and bake for 30 mins.
- allow the cake to cool down completely, sprinkle some icing 'sugar' on top and serve.
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