Almond Ricotta Lime Cake
This bright and tasty low-carb delicacy is an ideal dessert for any night of the week or even a nice start to your day alongside a warm cup of tea or coffee.
Equipment
Ingredients
For Cake
- 1 cup finely ground almond flour
- ⅓ cup powdered erythritol sweetener
- 1 teaspoon baking powder
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 2 large eggs
- ½ cup ricotta cheese
- ¾ tablespoon butter melted
- ½ teaspoon vanilla extract
- ½ teaspoon lime zest
- 1 tablespoon lime juice
For Topping
- 1 tablespoon butter melted
- ¼ teaspoon lime zest
- 2 teaspoons lime juice
- ¼ cup plus 1 tablespoon powdered erythritol sweetener divided
- 1 ½ tablespoons sliced almonds
Instructions
To make Cake:
- Preheat air fryer at 150°C for 3 minutes.
- In a large bowl, combine flour, erythritol, baking powder, cream of tartar and salt.
- Stir in eggs, ricotta cheese, butter, vanilla, lime zest and lime juice until combined.
- Spoon mixture into a 18cm springform pan greased with cooking spray.
- Place pan in air fryer basket and cook for 15 minutes.
- Remove pan from basket and let cool for 10 minutes, then remove sides of springform pan.
To make Topping:
- Combine butter, lime zest, lime juice and ¼ cup erythritol in a small bowl.
- Consistency should be a little thicker than a glaze.
- Spread over top of cooled cake.
- Garnish with almonds and remaining erythritol.
- Slice and serve.
