METHOD

1. Preheat the oven to 180ºC (350ºF) and line a square baking tin (20x20cm) with baking paper.
2. In a medium bowl, combine the almond meal, monk fruit erythritol blend, salt, and baking powder.
3. In another bowl, whisk the eggs, then stir in the olive oil. Add the orange zest and juice, mixing to combine.
4. Gently fold in the almond meal mixture until well combined, followed by the grated beetroot.
5. Spread the mixture evenly into the lined baking tin and bake for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin before turning it out onto a wire rack.
6. In a small bowl, whisk the ricotta with the powdered sweetener and lemon juice until smooth. Spread the ricotta mixture over the completely cooled cake. Store in the fridge until ready to serve.

Notes

• • • Ensure the cake is completely cooled before spreading the ricotta topping to prevent it from melting.
    • This cake can be stored in the refrigerator for up to 3 days.
    • Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.