Watch the whole process on Tik Tok
I absolutely love raspberries and ricotta and this recipe combines the two into a super moist, delicious cake that is lovely to take to an event, use for a birthday, serve to a friend with diabetes, or just make for your family/friends when you’d like them to feel special!
You must use Truvia (or regular sugar) for this cake, other zero calories sweeteners do not offer framework for the cake to rise. I have also used both regular flour and almond flour with this recipe and either way it is delicious, so it is completely up to your preference!
Raspberry Ricotta Cake
Nonstick vegetable spray
1 ½ c almond flour
½ c Truvia
2 T baking powder
¾ t salt
3 large eggs
1 ½ c ricotta
½ t vanilla extract
½ c butter, melted
1 c fresh raspberries
1. Preheat oven to 350 °F.
2. Line a 9 in cake pan with parchment and lightly coat with nonstick spray.
3. Whisk flour, Truvia, baking powder, and salt in a large bowl.
4. Whisk eggs, ricotta, and vanilla in a second, medium bowl until smooth; fold mixture into the dry ingredients just until blended.
5. Carefully fold in the butter, followed by ¾ c raspberries – try to not crush the berries.
6. Transfer the thick batter into the prepared pan and scatter the remaining raspberries on top.
7. Bake until golden and a toothpick inserted into the center comes out clean, 50-60 minutes.
8. Let cool at least 20 minutes before unmolding.
I love to pair my slice with either sugar free cool whip or if I have some extra raspberries Ill whip up a raspberry topping! To make this raspberry topping just combine leftover raspberries, some lemon juice and Truvia in a small saucepan, cook until raspberries start to soften, when sauce is simmering- mash berries and cook until thickened and then adjust sweetener to taste.
I haven’t tried this recipe with any other fruit but I imagine it would be absolutely delicious with blueberries, strawberries or blackberries as well! Let me know in the comments if you plan to make this recipe and what fruit you would like to try!