Ingredients
Scale
- Cooking oil spray
- 6 large eggs, beaten until frothy
- 1 1⁄4 cups whole milk ricotta cheese
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1⁄3 cups almond flour
- 1 1⁄4 cups sugar substitute
- 1 ½ teaspoons baking powder
- 1⁄3 cup unsweetened cocoa powder
- 2 tablespoons butter, melted
Notes
HELPFUL HINTS For a uniform and clean look, make the almond flour from blanched almonds without the brown skins. Michelle note: I tried to half the sweetener like I normally do, but it wasn't sweet enough. Also might be good with whipped cream on top
Nutrition
Calories: 150|Fat: 12g|Protein: 8g|Fiber: 2.5g|Net Carbs: 4g
Directions
- 1. Preheat oven to 325°F. Spray a 9x5 loaf pan with cooking oil spray and then line with parchment paper.
- 2. In an electric mixer on high speed, beat eggs, ricotta cheese, vanilla extract, and almond extract until well combined with no clumps.
- 3. Change the mixer to medium speed and add the almond flour, sugar substitute, and baking powder. Mix until all is combined into a batter.
- 4. In a separate mixing bowl, whisk together cocoa powder and melted butter. Add half of the cake batter to the cocoa mixture and mix well to create a chocolate batter.
- 5. Pour both the regular and chocolate batters into the prepared loaf pan and use a butter knife to (very) gently swirl the two together, creating a marbling effect.
- 6. Bake 1 hour, or until top is golden brown and a toothpick inserted into the center comes out mostly clean. Cool completely before removing from the pan. Slice into 8 thick slices and cut each slice in half to make 16 portions. Serve chilled.