Packed with a bright citrus flavor, this Citrus Almond Ricotta cake is moist and light from the use of olive oil and dairy. A perfect cake for all seasons and a definite show-stopper with a simple but elegant presentation. Gluten-free and sugar-free, this almond cake is suitable for low carb and keto diets without sacrificing taste and texture.
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Best Almond Flour Cake Recipe – Low Carb, Keto, Grain-free, Gluten-free, Sugar-free
I’m not a cake person. I’ll admit it. It’s the last dessert I would order in a restaurant; I pass up a slice of birthday cake with ease. I don’t know if its the sickenly sweet way that American’s do frosting, but cake is just a bit of a turn off for me. I find there are only a few exceptions to this rule: upside down skillet cake, clafoutis (a French-style custard cake), or this Citrus Almond Ricotta Cake.
This keto-friendly cake is modeled after an almond olive oil cake I tried in Rome last year. It had this wonderful light citrus undertone with a moist texture. Since I was in Rome, you know, when in Rome, I ate the cake without reservations, but the recipe definitely had a few ingredients that wouldn’t fly here with my low carb lifestyle. This recipe recreation is, and don’t tell the chef from that osteria in Trastevere this, even better than what I remember. The addition of ricotta cheese adds a wonderful richness and overall oomph to the cake that wasn’t in the original. I also added grapefruit zest because, well, why not? I love the trio of citrus flavors in this cake.
If you told me this was grain-free and sugar-free, I’d never know. This is the kind of cake I can get behind. It combines all my favorite flavors into one with a light, moist result. With a little powdered erythritol and some slivered almonds, you can easily create a simple but elegant presentation for your guests. This cake is light enough to serve after a rich holiday meal, or perfect with a cup of coffee for breakfast or even afternoon tea. It’s versatile. It’s delicious. It’s one of only a few cakes that I can get excited about, and that says something.
How to make Low Carb Almond Olive Oil Cake
- Almond flour
- Coconut flour
- Baking powder
- Sea salt
- Ricotta Cheese (full fat)
- Almond milk (unsweetened)
- Lemon zest
- Orange zest
- Grapefruit zest
- Lemon juice
- Pure almond extract
- Granular erythritol
- Extra-virgin olive oil
Keto Citrus Cake Tips & Tricks
Extra-virgin olive oil in a cake? That sounds like it would taste funny. Yup, and nope. Extra virgin olive oil is fantastic in baking! You get a nice healthy dose of monounsaturated fats and antioxidants from using extra-virgin over regular olive oil. It’s light flavor easily incorporates into this recipe, mingling with the ingredients. I would not recommend olive oil since the stronger flavor may be a bit bitter and overpowering in this cake. Not all olive oils are created equal. You do not need to use a super pricey drizzling extra-virgin oil here, but do taste it. Look for light, buttery or fruity notes instead of a deep, intense peppery oil.
No almond milk? No problem. You can use whole milk instead. Sometimes I forget to buy it. I’ve subbed out whole milk in this recipe with no issues. Totally works!
The edges of the cake are quite delicate, wait until completely cool to unmold. Don’t unmold the side of your springform pan until the cake is absolutely cool. The sides will easily tear or crack. I found out the hard way, of course.
Elevate this cake with simple toppings. A quick dusting of powdered erythritol and a sprinkle of slivered almonds is just enough to make this cake a show stopper.
Other Low Carb Lemon Dessert to explore:
- Lemon Bars
- Lemon Thyme Shortbread
- Lemon Sugar Cookies
- Lemon Cheesecake Mousse
- Lemon Berry Cheesecake Cookie Cups
Packed with a bright citrus flavor, this Citrus Almond Ricotta cake is moist and light from the use of olive oil and dairy. A perfect cake for all seasons and a definite show-stopper with a simple but elegant presentation.
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1 pinch sea salt
- 1/4 cup ricotta cheese , full fat
- 1/2 cup almond milk, unsweetened
- 1 tsp lemon zest
- 1 tsp orange zest
- 1 tsp grapefruit zest
- 1 tbsp lemon juice
- 1 tsp pure almond extract
- 3 large eggs
- 2/3 cup granular erythritol
- 1/3 cup extra virgin olive oil
- powdered erythritol, optional, for topping
- slivered almonds, optional, for topping
- Preheat oven to 350 degrees. Lightly oil a 9 inch springform pan. Set aside.
- In a medium mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
- In a small bowl, mix together ricotta cheese, almond milk, citrus zests, lemon juice, and almond extract. Set aside.
- In a large mixing bowl, beat the eggs and erythritol together at medium high speed until light and fluffy. About 2 minutes. Lower the speed and drizzle in the olive oil, mixing until incorporated.
- With the mixer on low speed, add half the dry ingredients and blend until incorporated. Add remaining dry ingredients. Next, add the wet. Mix until just blended.
- Scrap the batter into the prepared pan. Bake for about 22-25 minutes until set and a tooth pick inserted into the center of the cake comes out clean.
- Let the cake cool completely before unmolding. Dust with powdered erythritol and sliver almonds before serving.
Serving Size:8 Servings
Amount Per Serving: Calories: 253Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 74mgSodium: 187mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 1gProtein: 8g
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