Name: Lemon Ricotta Cake with Berry Coulis
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup part-skim ricotta cheese; 1 cup egg whites; 0.25 cup almond flour; 1 tbsp lemon zest; 2 tbsp lemon juice; 1 tbsp monk fruit sweetener; 1 tsp vanilla extract; 0.5 tsp baking powder; 0.25 tsp sea salt; 1 cup fresh raspberries; 1 tbsp water

Nutrition

Per serving

549 calories

Protein: 51g; 35% of calories
Carbs: 38g; 26% of calories
Fat: 25g; 39% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 375°F and lightly grease a 6-inch oven-safe baking dish with a small amount of avocado oil or coconut oil.
In a medium mixing bowl, whisk the egg whites until they are frothy and light.
Gently fold in the ricotta cheese, almond flour, lemon zest, lemon juice, monk fruit sweetener, vanilla extract, sea salt, and baking powder until the batter is well combined.
Pour the mixture into the prepared baking dish and bake for 28-30 minutes until the top is golden brown and the center is set.
While the cake is baking, place the fresh raspberries and water in a small saucepan over medium-low heat.
Simmer the berries for 8-10 minutes, mashing them with a fork as they soften until the mixture thickens into a glossy coulis.
Remove the cake from the oven and let it rest for 2 minutes before pouring the warm berry coulis over the top and serving.

Nutrition

Ingredients

Instructions

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