½ cup butter softened
1 cup Ricotta cheese
4 eggs separated
1 teaspoon almond extract
¾ cup Swerve confectioners
½ teaspoon vanilla stevia
¼ teaspoon salt
2.5 cups blanched almond flour or 250 grams
1 teaspoon lemon zest
½ teaspoon cream of tartar
⅓ cup slivered almonds
Swerve Confectioners for topping

1 cup Ricotta cheese 4 eggs separated 1 teaspoon almond extract 2 5 cups blanched almond flour or 250 grams 1 teaspoon lemon zest

Preheat the oven to 165c. Grease a 9-inch /22 cm round spring form pan.
Add the butter, ricotta, egg yolks, almond extract, Swerve, stevia and salt and blend until combined.
Add almond flour and lemon zest and blend again until incorporated.
Set aside.
Add your egg whites to a clean mixing bowl with cream of tartar and Whip until stiff peaks form.
Fold half of the egg whites into the almond mixture, then once combined fold in the remaining.
Pour the batter into the pan and sprinkle with slivered almonds.
Bake for 40-45 minutes until the edges are golden and a toothpick in the center comes out clean.
Cool 10 minutes then use a butter knife to lossen edges before removing sides of spring form pan.
Allow to cool completely the dust with Swerve confectioners to serve.
Store in an airtight container in the refirgerator for up to 5 days.
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Servings12 servings
Calories274kcal
AuthorBrenda Bennett /Sugar Free Mom
Notes
This recipe was first published in June 2019 and updated with video in February 2021.
Net Carbs: 4g
Nutrition
Serving: 1slice | Calories: 274kcal | Carbohydrates: 6g | Protein: 9g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 154mg | Potassium: 62mg | Fiber: 2g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 0.2mg | Calcium: 110mg | Iron: 1.3mg