• 1 cup granulated erythritol sweetener (such as Swerve®)
  • ½ cup unsalted butter, room temperature
  • 4 large eggs, divided
  • 1 ¼ cups whole milk ricotta cheese
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups blanched almond flour
  • 2 teaspoons baking powder
  • ⅓ cup fresh blueberries
  • Directions

  • Step 1

    Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.


  • Step 2

    Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.

  • Step 3

    Whisk almond flour and baking powder together in a separate bowl until well combined.

  • Step 4

    Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.

  • Step 5

    Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

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