ricotta cake keto

The ricotta cake keto

The ricotta cake keto is a delicious crumbling perfect to be served as a dessert at the end of dinner or even in the afternoon with a cup of milk or tea. The curd filling inside is irresistible (ricotta cake keto): we are sure that your guests will ask for the encore in front of this crumb so that it melts in your mouth. Let’s get started to make ricotta cake keto.

Nutrition Facts of ricotta cake keto

Servings: 6
Amount per serving
Calories 899
% Daily Value*
Total Fat 52.2g 67%
Saturated Fat 25.1g 126%
Cholesterol 178mg 59%
Sodium 341mg 15%
Total Carbohydrate 75.6g 27%
Dietary Fiber 1.6g 6%
Total Sugars 24.1g
Protein 38.1g
Vitamin D 6mcg 28%
Calcium 915mg 70%
Iron 3mg 16%
Potassium 349mg 7%
*The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan. 2,000 calorie a day is used for basic vitamin recommendation.

Category: Cakes
Time-50 min

Ingredients for a 20-22 cm cake tin
300 g of flour
120 g of sugar
butter 100 g of cold butter
16 g of baking powder
1 egg
For the filling:
ricotta 650 g cow’s milk ricotta
50 g of sugar
1 egg yolk
cinnamon to taste cinnamon


We begin to put the flour in a bowl with the sugar, egg and yeast [image 1]
Finally, we add the cold butter into pieces [image 2]

We work the ingredients with our fingers until we get a dough consisting of large crumbs. [image 3]
Then close well with plastic wrap and let it rest in the refrigerator for 30 minutes. [image 4]

In the meantime, we work the ricotta with the eggs, the sugar and a pinch of cinnamon [image 5]. until obtaining a smooth and homogeneous mixture. [image 6].

In a 20 or 22 cm mould lined with parchment paper, we distribute a layer of crumbled dough (about half) on the bottom, compacting everything with the help of a spoon [image 7].
We then cover the base with the ricotta cream [image 8].

Then we complete with the rest of the crumbled dough distributing it well with your fingers [image 9].
We cook in a preheated static oven at 180 ° for 40 minutes [image 10].

Once cooled, sprinkle the cake with icing sugar [image 11]. and serve [image 12].

Read also Carbonara with asparagus.

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