Raspberry Almond Ricotta Cake {Gluten Free & Keto}

One Layer Cakes Are Cool, Too

Because who needs layers of frosting when you can have a sweet slice of raspberry speckled goodness? No one.

Except for maybe brides. And kids turning five.

Ok, so multi-layer cakes might have a place in this world, but I don’t think we give single layer cakes enough love— because what they lack in layers, they make up for in flavors.

Raspberry, lemon, ricotta, and almond flavors to be exact. 

No Frosting? Ricotta be kidding me.

Here’s the truth. If your cake is good, it doesn’t need frosting. And this cake is goooood. Like, naked and unfrosted, good.

Inside our bare naked cake, we have some pretty fancy ingredients that will not, and should not, be silenced by a coat of unnecessary frosting.

✅ Ricotta is a major player because of its ability to bring the moisture and add a unique texture that only Italian cheese products can add.

✅ Handfuls of fresh raspberries and a squeezie of lemon juice are both very important because they make it taste better. Simple, but effective.

✅ A heavy dusting of low carb confectioner’s sugar and a smear of raspberry jam is ornamental and not to be confused with “frosted” because you don’t need these for flaves. These are strictly for being pretty.

Cake Level: Intermediate

This cake isn’t that one you bake on a whim while watching old episodes of Castle on a Friday night. It takes planning (ingredients) and two bowls (ew, dishes) but it’s worth it.

It also has a long baking/cooling time so if you plan to make this for a holiday (hi, Easter) be prepared. The plus side? I found that I liked the texture and flavor after it had lived in the refrigerator for a few hours, which means you could make this cake the day BEFORE your holiday.

Just don’t’ eat it all first…

Raspberry Almond Ricotta Cake
{Gluten Free & Keto}

One layer, multiple flavors, and numerous photogenic angles! 

Luckily, the hardest part of this whole recipe is having the ingredients on hand.
The rest is cake.

Mix the wet ingredients in one bowl, dry in another, then combine. 
SIMPLE.

Pretty Cake Tip: Use parchment in your pan

Cut a circle of parchment paper with enough excess to cover the
edges of the pan and press it in, allowing all the natural creases.

I love the ridges that the crumpled parchment make in this cake.
Plus, it’s easier to remove from said pan. 

About the jam…
There is no recipe.

Just blend a bunch of berries, low carb sweetener, and chia seeds together.
And that’s jam. ✌

Top your perfect keto Easter cake (or brunch cake) with powdered sugar,
almonds, or even some no-recipe-required jam.

And ALWAYS put it on a cake stand.
A cake this pretty deserves to be put on a pedestal. 

Continue to Content

Raspberry Almond Ricotta Cake

Yield: 8 slices

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Moist and lemony ricotta cake with speckled fresh tart raspberries and totally void of gluten!

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Ingredients

• 3 Eggs
• 1/2 cup Ricotta Cheese
• 1/2 cup + 2 tbsp Granulated Low Carb Sweetener
• 1 tsp Vanilla Extract
• 4 tbsp Lemon Juice
• 1 cup Almond Flour
• 2 tbsp Coconut Flour
• 1 tsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1 cup Fresh Raspberries + a handful to garnish

Instructions

1. Heat oven to 350F and line a round cake pan with parchment.
2. Beat together the 3 eggs, 1 tsp vanilla, 1/2 cup sweetener, 1/2 cup ricotta, and 4 tbsp lemon juice. Taste the batter and if you prefer it sweeter, add the 2 tbsp sweetener.
3. In a separate bowl, sift together the 1 cup almond flour, 2 tbsp coconut flour, 1 tsp baking powder, and 1/2 tsp xanthan gum.
4. Add the dry flour mixture to the wet ingredients and mix well.
5. Gently fold in the raspberries and pour the cake batter into your prepared pan.
6. Top with a few extra berries and bake for about 50 minutes, checking at 40 minutes for the level of browning.
7. Let the cake stand for 30 minutes to cool before removing from pan. Serve with optional raspberry jam.

Nutrition Information

Amount Per Serving Calories 153Total Fat 11gCarbohydrates 7gFiber 3gProtein 8g

Did you make this recipe?

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