This Healthy Lemon Ricotta Cake is sugar free, 100% whole grain, and contains protein and fiber to fill you up…  unlike typical cakes made with refined flour, a ton of white sugar, and artificial ingredients.

Ingredients

• 220g (1 cup) Part Skim Ricotta Cheese
• 3 large Eggs (room temperature)
• 96g (½ cup) Granulated Erythritol
• 56g (¼ cup) Coconut Oil (melted)
• 2 tbs Lemon Juice
• 1 tbs, packed, Lemon Zest
• 1 tsp Vanilla Paste
• 1 tsp Natural Butter Flavor
• ½ tsp Liquid Stevia Extract
• 180g (1½ cups) Whole Wheat Pastry Flour
• 2 tsp Double-Acting Baking Powder
• ½ tsp Salt

Instructions

• Preheat your oven to 350° Fahrenheit. Spray 2 mini loaf pans* with cooking spray.  Place pans on a cookie sheet (makes it easier to transfer in/out of the oven).
• In a stand mixer bowl with beater attachment, add the ricotta, eggs, erythritol, coconut oil, lemon juice, lemon zest, vanilla paste, butter flavor, and stevia extract.  Mix on medium-low speed until completely smooth.
• With the mixer running, prepare the dry ingredients.  In a small bowl, whisk together the flour, baking powder, and salt.  Turn the mixer off and dump in the dry ingredients.  Mix on low speed until mostly combined, then scrape down the sides of the bowl.  Mix on low one final time JUST until the batter is smooth.  Do not overmix.
• Pour batter into the prepared pan and bake for ~43-45 minutes, or until the surface of the cake springs back when tapped.  Let cool completely in the pans.  Slice and serve!