Torta di Ricotta e Limone

Torta di Ricotta e Limone is a light and creamy Italian cheesecake with a zesty lemon flavor, perfect for those following a keto diet. This delightful dessert is simple to prepare and delivers a refreshing taste that will transport you to Italy.

Ingredients

• Ricotta cheese - 250 grams
• Cream cheese - 100 grams
• Eggs - 2 large
• Almond flour - 50 grams
• Erythritol - 50 grams
• Lemon zest - 1 tablespoon
• Lemon juice - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Baking powder - 1 teaspoon
• Salt - a pinch

Steps

1. Preheat your oven to 180°C (350°F).
2. In a mixing bowl, combine the ricotta cheese and cream cheese, and blend until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the erythritol, lemon zest, lemon juice, vanilla extract, baking powder, and salt until fully incorporated.
5. Gradually fold in the almond flour until the mixture is smooth and well combined.
6. Grease two small ramekins or a single small baking dish with butter.
7. Pour the batter into the prepared ramekins or baking dish, smoothing the top.
8. Bake in the preheated oven for 30-35 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
9. Allow to cool for 10 minutes before serving. Enjoy warm or chilled.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 150 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Water: 0.25 L

Health Benefits

• High in protein from ricotta and cream cheese, supporting muscle health.
• Low in carbs, making it suitable for ketogenic diets.

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