The creamy ricotta cakes are a delicious and healthy dessert that can be served at the end of a meal or enjoyed for breakfast. To sweeten it slightly, I used erythritol which can be replaced with sugar in the same quantities or completely eliminated. It is a naturally gluten-free dessert as it contains no flour.
Discover also the other ricotta recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups ricotta
- 7 oz Greek yogurt
- 1/4 cup erythritol (optional)
- 2 eggs
- 1/2 lemon juice
- 1/2 lemon zest (grated)
Tools
- 1 Bowl
- 1 Whisk
- 3 Molds
Steps
Place the ricotta in a bowl and add the Greek yogurt.
Mix with a whisk to make the mixture smooth and without lumps.
Add the erythritol, lemon juice, and zest.
Continue mixing and add the eggs.
Transfer the mixture into 3-4 molds placed on a baking sheet lined with parchment paper.
Bake in a fan oven at 340°F for 40 minutes. Alternatively, it can be cooked in an air fryer for 30 minutes at 340°F.
Remove from the oven and let cool.
Remove from molds and place on serving plates.
Decorate with fruit compotes and fresh fruit, or melted chocolate.
Advice
They keep in the fridge for 3 days.
They can be made with sugar instead of erythritol or completely without sugars.
Low Carb Recipes
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