Housemade,  Recipe

Lemon Ricotta Cakelets

Usually, the words “gluten free” strike real fear in this house. Until now, that is. Recently, we were tasked with creating a gluten-free dessert for a birthday celebration. These came out better than we could have imagined and my husband is already bugging me to make them again. Think of a lemony, Italian-style cheesecake, then multiply its greatness times ten. That’s about how good these are. 🙂

Lemon Ricotta Cakelets (adapted from Cakelets & Doilies — I made just a few changes because of what I had in my pantry)

  • 1 stick of butter (at room temp)
  • 1 1/2 cup granulated sugar*
  • 1 teaspoon vanilla*
  • 1 teaspoon lemon zest
  • 4 eggs
  • 10 oz. ricotta
  • 2 1/2 cups almond flour

 

  1. Preheat oven to 325.
  2. Cream together butter and sugar. (I use a stand mixer.)
  3. Add vanilla and lemon zest. Mix on medium for 1 minute.
  4. Add the eggs and mix on medium for 2-3 minutes.
  5. Add the ricotta and mix for another 2-3 minutes (start on a low speed so that the flour doesn’t fly everywhere).
  6. Spoon batter into lined muffin tins.
  7. Bake for 40-45 minutes or until lightly golden brown and set.
  8. Enjoy one warm, but save some for later because they are just as good (if not better) when cooled.

I dusted mine with powdered sugar, but you don’t have to. 🙂

Makes 16 cakelets.

 

 

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