0.75 cup Erythritol or allulose sweetener, divided
2 cup Whole-milk ricotta
1 cup Heavy cream
2 pieces Lemons, zested and juiced
1 tsp Vanilla extract
12 pieces Fresh strawberries, hulled, divided
1 pinch Salt
8 pieces Fresh mint leaves (garnish)
Calories
398 kcal
Protein
7g
Carbs
40g
Fat
24g
Fiber
2g
Sugar
22g
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Make the Crust
1. Line the base of a 20 cm (8 in) springform pan with parchment paper. Mix the almond flour, melted butter, 0.25 cup of the erythritol or allulose sweetener and the salt until it resembles wet sand.
1 cup Almond flour,
4 tbsp Unsalted butter, melted,
0.2 cup Erythritol or allulose sweetener, divided,
1 pinch Salt
2. Press the mixture firmly into the base of the pan. Bake at 175°C (350°F) for 10 minutes until lightly golden, then cool completely for 15 minutes.
Make the Filling
3. Whip the heavy cream to stiff peaks in a large chilled bowl and set it aside.
1 cup Heavy cream
4. In another bowl, beat the whole-milk ricotta with the remaining erythritol or allulose sweetener, the lemon zest, lemon juice and vanilla extract until very smooth, about 2 minutes. Fold in the whipped cream in two additions until light and airy.
0.5 cup Erythritol or allulose sweetener, divided,
2 cup Whole-milk ricotta,
1 cup Heavy cream,
2 pieces Lemons, zested and juiced,
1 tsp Vanilla extract
5. Mash 6 of the strawberries with a fork and gently swirl them through half of the filling to create a pink ripple.
6 pieces Fresh strawberries, hulled, divided
Assemble and Freeze
6. Spoon the plain and strawberry fillings alternately over the cooled crust, then smooth the top and swirl lightly with a knife. Cover and freeze for at least 6 hours, or overnight, until firm.
Serve
7. Let the cake sit at room temperature for 10 minutes, then run a knife around the edge and release the springform. Slice the remaining strawberries and arrange them on top with the mint leaves, then serve.
