Keto Ricotta Cake – Low-Carb Gluten-Free Breakfast or Dessert!
16 oz ricotta
1/4 cup coconut flour
1/2 cup erythritol or other sweetener
1/2 tsp salt
Preheat the oven to 350F. 9-inch round or 8×8-inch square baking dish with non-stick cooking spray spray.
Whisk the eggs in a bowl. Add ricotta, coconut flour, erythritol and salt and mix until combined.
Transfer the ricotta mixture into a baking dish.
Put the ricotta cake in the oven and bake for 45 minutes. Let cool completely before slicing. Store in a refrigerator.