Keto Blackberry Lemon Ricotta Cake

A delicious soft and moist keto cake that is super customizable with different fruits and flavorings.

With my blend of unflavored whey protein and coconut flour it gives a super soft texture with the combination of ricotta giving a moist dense cross between cake and cheesecake. I used lemon juice and blackberries for this recipe but I think it would be delicious with blueberries, raspberries with almond flavoring, or cranberry with a little orange juice.

I used a whole milk ricotta called Lamagna that I found at Walmart that is the lowest carb and the cheapest. The biggest thing is making sure you aren't using a lot of the liquid in the ricotta. But I didn't squeeze any liquid out of the ricotta, I just poured what liquid had collected on the top of the container of ricotta.

The fat I used was avocado oil just because it adds a little extra moisture as oppose to butter. Plus the batter is already thick because of the ricotta so using butter would make it even thicker but it will work with butter also.

The sweetener I used was monkfruit/erythritol blend but any erythritol sweetener will work. Allulose will make it so dark and keep it so moist that it won't cook in the hour and ten minutes and get even darker. I've used as little as a 1/4 cup in my cake recipes with a little stevia to sweeten further. So you can alter the amount of sweetener in this recipe. If you don't like super week things you can use 1/2 Cup Sweetener, I like things a bit sweeter so I used a cup of sweetener. It will also depend on the fruit you use because blackberries and blueberries are sweeter than cranberries or raspberries. So just keep in mind your add ins to adjust sweetness accordingly.

I prefer coconut flour but you can use 3x the amount of almond flour for the coconut. I have also had success swapping coconut flour equally for bamboo fiber. Swapping the whey protein in this recipe is kind mute because of the ricotta but you can take out the whey for some beef protein and up the coconut flour. But I haven't found an equal swap for the whey protein.

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Blackberry Lemon Ricotta Cake

5oz./1/2 Cup + 2 Tbs.- Avocado Oil (can use softened butter)

192g/1 Cup- Erythritol 1:1 Sweetener (can use as little as 1/2 Cup)

2 tsp. Vanilla Extract (can use lemon)

Zest and Juice from 1 Lemon need 2 Tbs. Juice

150g/3 room temp. Eggs

12oz./1 & 1/2 Cups- Whole Milk Ricotta

120g/1 & 1/2 Cup - Unflavored Whey Protein

42g/~1/4 Cup + 2 Tbs.- Coconut Flour

1/2 tsp. - Xanthan Gum

1/4 tsp. - Salt (if using avocado oil)

1/4 tsp. - Baking Soda

2 tsp. - Baking Powder

6oz./about a heaping cup - Blackberries (Fresh or Frozen)

Instructions:

1. Preheat oven to 350 degree and line the bottom and sides of a 9in spring form pan with oil and parchment paper

2. Pull eggs, measure out the ricotta, and zest and juice the lemon, measure out oil/butter and granular sweetener into a stand mixer and whisk on medium

3. While that is going, weigh/measure, sift and whisk dry ingredients together

4. Scrap down the oil/butter and sweetener a few times, you just want the sweetener dissolved some, add the vanilla extract and 2 tbs. Lemon Juice and whisk well

5. Then add one egg at a time, scrap down then add the ricotta cheese

6. Once all combined, add all the whisked dry ingredients at once and whisk until combined, take off the mixer and add the lemon zest and mix well

7. Place into the pan and spread out evenly with an offset spatula, top evenly with the blackberries and press down a bit

8. Bake for 50 minutes rotating half way through then cover with tin foil and bake for another 10-20 minutes until a tester comes out clean and it is over 190 degrees (I use an instant read thermometer to test)

9. Let cool to the touch then remove the spring form and parchment paper and let cool completely, can dust with powdered sweetener, slice into 14 slices and enjoy!

Macros: 1/14 Slices

200 Calories

15g Fat

18g Total Carbs

2g Fiber

14g Sugar Alcohol

2g Net Carbs

13g Protein

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