Keto Ricotta Cake

This ricotta cake is excessive in protein, so it’s tremendous filling and makes a great breakfast! A slice of this low-carb cake will simply preserve you full until lunch! in case you are attempted of eating eggs for breakfast day in and day out, this ricotta cake is exactly what you want! This keto ricotta cake could be very smooth to make and uses simply 5 ingredients: ricotta, eggs, coconut flour, salt and erythritol.  if you’d like, you may replacement erythritol with every other low-carb sweetener of your choice.  All you need to do to make this cake is blend all ingredients in a bowl, pour into a non-stick pan and bake – it’s that easy! any other super thing approximately this ricotta cake is that it’s basically a make-ahead breakfast.  you can store it a fridge and eat a slice every day for a week!  It’s also portable – placed a slice of ricotta cake in a ziploc bag and take with you to devour later!  easy and yummy!

Ingredients

• 2 eggs
• 16 oz ricotta
• ¼ cup coconut flour
• ½ cup erythritol or other sweetener
• ½ tsp salt

instructions

1. Preheat the oven to 350F. Spray a non-stick nine-inch spherical or 8x8-inch rectangular baking dish with non-stick cooking spray.
2. Whisk the eggs in a bowl. upload ricotta, coconut flour, erythritol and salt and mix till blended.
3. transfer the ricotta combination into a baking dish.
4. placed the ricotta cake inside the oven and bake for forty five mins. let cool absolutely earlier than reducing. save in a fridge.