| 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 |
| 4 eggs | 2.4 | 24.0 |
| 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.
