Lemon Ricotta Almond Cake with Sugar-Free Chocolate Chips

 

Low-carb • gluten-free • deeply satisfying

🧾 Ingredients:

• 1½ cups almond flour
• ¾ cup Lakanto Classic (or ⅔ cup for slightly less sweet)
• 1 cup whole milk ricotta (well-drained if wet)
• 3 large eggs
• ¼ cup melted butter (or refined coconut oil)
• 1½ tsp vanilla extract
• Zest of 1 lemon
• 1 Tbsp lemon juice
• ½ tsp baking powder
• ¼ tsp salt
• ⅓ cup sugar-free dark chocolate chips (Lily’s or Hu No Sugar Added)
• ⅓ cup sliced almonds (for topping)

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🥄 Instructions:

1. Prep oven & pan
• Preheat to 350°F (175°C)
• Grease or line an 8" springform pan with parchment on the bottom
2. Mix wet ingredients
• In a large bowl, whisk together:
  • Eggs
  • Ricotta
  • Melted butter
  • Vanilla
  • Lemon zest + juice
• Whisk until smooth and creamy
3. Add dry ingredients
• Fold in Lakanto, almond flour, baking powder, and salt until just combined
• Gently fold in chocolate chips
4. Pour & top
• Spread into pan evenly
• Sprinkle with sliced almonds
5. Bake
• Bake for 35–42 minutes, or until golden and a toothpick comes out mostly clean (a little chocolate smudge is fine)
• Tent with foil at 25–30 min if the almonds are browning too fast
6. Cool & devour
• Cool 10 minutes in pan, then remove ring and let cool completely
• Dust with Lakanto Powdered if you want extra dazzle

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🧠 Why this combo works:

• Lemon and chocolate are unexpectedly amazing together—the brightness lifts the richness
• The ricotta makes it feel almost like a cheesecake-meets-poundcake hybrid
• It’s soft and luscious inside, with a lightly crisp almond top for contrast

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🧊 Storage tip:

Fridge = 4 days, freezer = 1 month (wrap slices individually!)
To serve from cold: 15 seconds in the microwave = melty chocolate magic.