Cassata Siciliana

Cassata Siciliana is a traditional Italian dessert that combines layers of almond sponge cake, ricotta cheese, and candied fruit, reimagined here to fit a keto diet. This low-carb version retains the rich flavors and textures of the original while being suitable for ketogenic lifestyles.

Ingredients

• Almond flour - 100g
• Erythritol - 50g
• Baking powder - 1 tsp
• Eggs - 2 large
• Unsalted butter - 50g, melted
• Ricotta cheese - 150g
• Mascarpone cheese - 100g
• Vanilla extract - 1 tsp
• Sugar-free dark chocolate - 30g, chopped
• Pistachios - 20g, chopped
• Unsweetened cocoa powder - 1 tbsp

Steps

1. Preheat the oven to 175°C (350°F) and line a small cake pan with parchment paper.
2. In a mixing bowl, combine almond flour, erythritol, baking powder, and eggs. Stir in the melted butter until well-blended.
3. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
4. In another bowl, mix the ricotta cheese, mascarpone cheese, vanilla extract, and half of the chopped pistachios until smooth.
5. Once the almond cake is cooled, cut it in half horizontally to create two layers.
6. Spread half of the ricotta mixture on top of one layer of the cake, then sprinkle with chopped dark chocolate and half of the remaining pistachios.
7. Place the second layer of cake on top and spread the rest of the ricotta mixture over the top layer. Dust with unsweetened cocoa powder.
8. Chill the assembled cassata in the refrigerator for at least 30 minutes before serving.

Nutrition

• Calories: 380
• Protein: 15 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in healthy fats from almond flour and butter, promoting satiety.

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