Description This gluten-free lemony ricotta pound cake made with almond flour and a sugar substitute is sure to delight with fresh blueberries in every bite. Top with fresh blueberries, a dusting of sweetener, or make your own glaze. Ingredients 1 cup granulated erythritol sweetener (such as Swerve®) ½ cup unsalted butter, room temperature 4 large … Read more
Description This filling breakfast bowl will jumpstart your day and keep you full all morning. It is chock full of protein and is super delicious and creamy. Ingredients ¼ cup whole milk ricotta cheese 1 tablespoon coconut milk 1 tablespoon honey, or to taste 1 tablespoon slivered almonds 1 tablespoon sweetened flaked coconut ½ cup … Read more
Description The addition of ricotta cheese to this lemon cake results in an airy, light, fluffy, and moist cake. The glaze will take it to another level. But if you prefer no glaze just sprinkle with powdered sugar. Ingredients 1 ½ cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt 1 … Read more