Keto Friendly Mini Ricotta Cakes (For Breakfast, Brunch Or Dessert)

A very light & tasty little cake for breakfast,
 to serve at a brunch, or enjoy for dessert.

Ingredients:
silicone muffin pans
coconut oil cooking spray
2 eggs
2 cups ricotta cheese (16 ounces)
1 teaspoon pure vanilla extract**
1/4 cup almond flour
1/2 cup Lakanto Baking Sweetener***
1/2 teaspoon sea salt
10 strawberries (sliced with stems intact), optional

Method:
Preheat the oven to 375*. Spray 10 silicone muffin cups with the cooking spray and place on a baking sheet.
In a large bowl, whisk the eggs until blended. Add the ricotta, extract, flour, sweetener and salt. Stir until completely mixed. Divide the mixture evenly between the 10 muffin cups. (about 1/4 cup portions)
Place the muffin pans, on the baking sheet, into the oven. Bake for 10 minutes. Rotate the pan in the oven and bake for another 10 to 15 minutes, just until set and very lightly browned on top. (A toothpick inserted into the middle of each cake should come out clean.) Cool in the muffin pans for 20 - 30 minutes. 

Remove the cakes from the pans. Place a cake on a serving plate, or place in an airtight container and refrigerate. If desired, garnish with a strawberry. Makes 10 servings.

**For lemon cakes, omit the vanilla. Add a 1/2 teaspoon of lemon extract and 2 teaspoon lemon zest. 

***Lakanto Baking Sweetener works best, because it is superfine and not gritty, but Lakanto Classic sweetener may also be used.

Nutritional info per serving (with garnish), approximately:
98 calories ~ 6 grams fat ~ 3.45 grams net carbs ~ 7 grams protein

Nutritional info per serving (without garnish), approximately:
94 calories ~ 6 grams fat ~ 2.7 grams net carbs ~ 7 grams protein

Note: These Keto cakes are inspired by similar Italian version, that is baked in a cake pan, and made with semolina or almond flour.