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Diabetic friendly Chocolate Ricotta Cakes

Course Dessert
Keyword almond meal cake, chocolate ricotta cake, diabetic friendly cake, low carb cake, sugar free cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Author Nikki Wallis

Ingredients

  • 100 g Almond meal
  • 1 large (800g) Egg
  • 1 tsp 100% pure sugar free vanilla extract
  • 1 tsp Baking powder
  • 1/4 tsp Bicarbonate of soda
  • 1 tbsp Unsweetened cocoa powder
  • 1/4 tsp 100% pure Stevia extract powder
  • 100 g Smooth light ricotta
  • 1/4 tsp Cinnamon powder
  • 1/4 cup Full cream milk

For the icing: 2 tbsp full cream milk, 4 tbsp full cream milk powder, 1.5 tbsp unsweetened cocoa powder, 1/8 tsp 100% pure Stevia extract powder, 1 tsp coconut oil.

Instructions

  1. Pre-head oven to 180 degrees Celsius. Oil the base and sides of two mini bundt tins or ramekins. 

  2. Place all dry ingredients including the almond meal, baking powder, bicarbonate of soda, cocoa, cinnamon and Stevia into a bowl and mix well. 

  3. Place the wet ingredients including the egg, vanilla, ricotta and milk into a separate bowl and mix well to combine.  

  4. Combine wet ingredients with the dry ingredients and mix well. 

  5. Spoon the mixture into the two ramekins and bake in the oven for approximately 30 minutes or until cooked (test with a wooden skewer). Once cooked, remove from the oven and allow to cool. 

  6. Once the cakes have cooled make the icing by placing the milk powder, sifted cocoa and Stevia into a bowl and mix well. 

  7. In a small cup, place the milk and coconut oil and heat in the microwave for approximately 40 seconds and mix well. Combine the milk and oil with the dry ingredients and mix well. 

  8. Drizzle the icing over the cakes. 

Recipe Notes