Hi Everyone,
In sheer desperation to try out a totally new recipe I went out and bought myself yet another piece of “dinosaur food”. This is what my husband fondly calls my books. Anyhow my new book “So Easy, So Good” by Arash Hashemi is super interesting as it tells the store of how Arash, a true foodie, managed to sustainably loose 100 pounds. Of course it was a combination of diet and exercise. However the key is not to diet per-se, instead to find good delicious/nutritious food that makes you happy… well best you read the book yourself to find out.
Now for today’s recipe – it’s super easy to make and the coconut in it helps to give it a really unique flavour. I amended the recipe a little as it is my personal principle to use sugar rather than artificial sweeteners.
Keep reading for the Low-Carb Raspberry Lemon Ricotta Cake recipe.
Low-Carb Raspberry Lemon Ricotta Cake
Preheat oven to 180°C and line a 10 x 20 cm tin with baking paper.
Ingredients:
- 1/2 cup ricotta cheese
- 2/3 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tsp lemon zest
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 tsp baking powder
- 1/2 tsp cornflour
- pinch of salt
- 1 cup fresh raspberries
- icing sugar for dusting
Beat together eggs, ricotta and sugar until well combined. then add vanilla, lemon juice and lemon zest, mix well.
In a separate bowl whisk together the almond flour, coconut flour, cornflour, baking powder and salt.
Add the dry mixture to the wet mixture and combine carefully. Then fold in half the raspberries and pour the batter into your prepared tin. Smooth the top with a spatula.
Top with the remaining raspberries, pressing them firmly into the top of the cake batter.
Bake for 30 – 35 minutes until the centre is set and the edges are golden.
Let rest for at least 10 minutes after baking and then dust generously with icing sugar before serving.
Enjoy!
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What if you cannot have the coconut, what could you use instead? Thank you
I would try with plain flour.
Kindest,
Yvonne
Hi. Can you tell me what the original sweetener was? If you put sugar in, it’s no longer ‘low-carb’! Sugar is a carbohydrate. Thanks
The original sweetener was arrowroot powder – I used 1:1 sugar.
There is less than 1 cup sugar and no flour so can it still be low carb?
xx Yvonne
Very yummy helga