Chocolate Chip Ricotta Cake

Italian Ricotta Cake goes Keto!

So being Italian I don’t limit myself to a certain time of day to indulge in a dessert🤣 So some days that means you pair it with breakfast and an espresso😘Most days I save it for after the kids are in bed as my reward for having a great day, hitting my macros, and doing the best I can. It’s never about being perfect, but PROGRESS. And that dessert at the end of the day is rewarding my effort of striving to do the best I can to fuel my body and live a healthy and happy life. It’s helped me to great a new habit that helps me reach my Heath goals. As someone that has made sure to include a dessert every day for the last almost 4 years it’s helped me to make Leto a LIFESTYLE that I truly enjoy. It doesn’t feel restrictive. Now if you don’t like sweets that’s fine! Maybe you can do a savory treat! But for me I needed to find a way for Keto to work for me in a way that it felt sustainable and enjoyable. Because at the end of the day DIETS DONT WORK because diets have an end. But lifestyle changes DO WORK. Not only did ai lose the weight. But I have maintained it for over 3.5 years! I am heathy, I am more active now, and I have more energy. So I hope my recipes help you find that. A change that you can spot as a lifestyle to help you feel your best without feeling restricted!

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Chocolate Chip Ricotta Cake

Makes 8 Servings

1 Serving:329 Calories, 27g Fats, 4g Carbs, 12g Protein

2 eggs

1 egg yolk

1 Cup erythritol/monkfruit 1 1⁄2 tsp vanilla extract

1 Cup ricotta, drained

2 Cups almond flour

1 1⁄2 tsp baking powder

1⁄2 tsp xanthan gum

1⁄4 tsp salt

3⁄4 Cup sugar free chocolate chips (120g) 1⁄4 Cup powdered erythritol/monkfruit (optional to dust)

Directions:

1. Preheat the oven to 350F. Grease a 9inch cake pan and set aside.

2. In a large bowl beat the eggs and yolk with the erythritol on high with a hand/stand

mixer for about 1-2 min (or mix by hand with a whisk)

3. In a separate bowl mix together the dry ingredients EXCEPT the chocolate chips.

4. Slowly combine the dry and wet ingredients a little at a time. Then fold in the chocolate

chips.

5. Pour into the greased pan.

6. Bake for 30-40 mins until golden. Allow to cool. Dust with optional sweetener.