Ricotta Matcha Cake
Serves 815 mins prep24 mins cook
This delicious Ricotta Matcha Cake is gluten-free, low-carb, dairy-free, and high in protein, perfect for St. Patrick's Day celebrations. It features layers of goodness and creaminess thanks to the combination of coconut flour, almond flour, and matcha, along with a delightful ricotta filling. This cake serves 8 people and is sure to impress at any gathering.
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What you need
Instructions
1: Preheat the oven to 350°F. 2: Mix the dry ingredients for the cake. 3: Add eggs and melted ghee to the mixture. 4: Mix well and add water. 5: Pour the mixture into an 8x8 baking dish (greased or lined with waxed paper). 6: Bake for 24 minutes. 7: Let the cake cool. 8: Cut the cake in half. 9: In a blender or using an immersion blender, mix all the ingredients for the filling and spread on one half of the cake. 10: Use the other half to top the filling. 11: Freeze or serve. 12: ENJOY!View original recipe