Lemon Ricotta Almond Cake


Lemon Ricotta Almond Cake


Lemon Ricotta Almond Cake - It's similar to the texture of a cheesecake and made primarily with almond meal (ground almonds). Not only is it gluten free, but it's a healthy, low-carb, and high protein alternative to cakes made with regular white flour. The bonus is that almonds are packed with protein, vitamin E, monounsaturated (good) fats, magnesium, phosphorus, zinc, calcium, folic acid and fiber. The sweet nutty flavor and great texture of this cake make it a great recipe, whether for dessert or even breakfast!


Deana Gunn is the co-author of the two independent Trader Joe's Cookbooks, Cooking with All Things Trader Joe's and the new Trader Joe's Companion. To learn more, go to cookingwithtraderjoes.com

Preparation Time10 min

Cooking Time1 hr

Cooking MethodCasserole


  • 2 cups Just Almond Meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 15-ounce tub (2 cups) fresh ricotta (Traditional Fresh Ricotta Cheese at Trader Joe's)
  • Zest of 1 lemon
  • Juice of 1 lemon, about 3 tablespoons


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine almond meal, baking powder, and salt.
  3. In a medium bowl, combine the remaining ingredients and mix well.
  4. Add the wet ingredients to the dry ingredients and stir well until smooth.
  5. Pour mixture into oiled 9-inch pan, deep pie dish, or springform pan. Bake 50 to 55 minutes until the cake is completely puffed up, no longer “jiggly” in the center, and very golden on the edges.
  6. Cool cake completely and thoroughly chill in fridge before serving. Cake remains very moist and is even better the next day. Serve with whipped cream or garnish with lemon zest.

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Hi gramoliver, Yes, any plain almond meal will work. Let us know how it turned out! -Editors of FaveHealthyRecipes

is any almond meal ok


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