Sugar Free Keto Chocolate Ricotta Cake
Servings: 9 squares
Simple, moist and scrumptuous. One bowl is all you need to mix this gorgeous sugar free keto chocolate ricotta cake.
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Ingredients
- 250 g ricotta
- 120 g erythritol
- 1 tsp pure stevia powder
- 3 large eggs or 4 medium
- 100 g butter - unsalted, melted
- 40 g lupin flour
- 70 g unsweetened dark cocoa
- 2 tsp baking powder
- 1 pinch fine Himalayan pink salt
- 1 sprinkle Sukrin icing 'sugar' or make your own
Instructions
- melt butter and set aside.100 g butter
- pre-heat oven to
180 °C - using a hand held whisk or stick whisk on low speed, mix ricotta and sweeteners.250 g ricotta, 120 g erythritol, 1 tsp pure stevia powder
- add whole eggs one at a time and continue to whisk until very smooth.3 large eggs
- 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.40 g lupin flour, 70 g unsweetened dark cocoa, 2 tsp baking powder, 1 pinch fine Himalayan pink salt
- butter a 20cm x 20cm square silicone mould or similar.
- pour cake batter into mould, flatten with a spoon or spatula and bake for 30 mins.
- allow the cake to cool down completely, sprinkle icing 'sugar' on top, cut into 9 squares and serve.1 sprinkle Sukrin icing 'sugar'
Notes
To create white stripes, cut 2cm wide paper strips and place them on the cake. Pin needles will keep them in place. Dust with icing 'sugar' then remove the stripes.
Metric Kitchen Scales are essential for accurate weighing of ingredients.
kitchen scales
Metric Kitchen Scales
Nutrition
Serving: 1square | Calories: 187kcal | Carbohydrates: 2g | Protein: 7g | Fat: 15.5g
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