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.