|Sweet Ricotta Torte from The Diabetes Diet|
|6 servings, 4.7gm CHO, 2.4 oz PRO per serving||CHO (gm)||PRO (gm)|
|15 oz whole-milk ricotta cheese||14.0||49.0|
|1/3 cup ground toasted almonds||6.2||6.73|
|1 1/2 Tbsp Da Vinci sugar-free almond syrup||—||—|
|1 1/2 Tbsp Da Vinci sugar-free vanilla syrup||—||—|
|1 packet (1/2 tsp) stevia, or to taste||—||—|
|2 Tbsp grated coconut||1.5||0.5|
|1/3 cup heavy cream||2.7||2.13|
|2 Tbsp sliced and blanched almonds, toasted||1.3||4.0|
|Butter to grease 9-inch pie pan||—||—|
Preheat oven to 350°F.
Mix ricotta and ground almonds. Add eggs, one at a time, mixing each one. Add flavorings, stevia, coconut, and cream. Pour mixture into a buttered 9-inch pie pan. Top with toasted almonds. Bake at 350°F for about 30 minutes.