This baked ricotta cake is the perfect choice for your low-carb breakfast. It provides over 30g of protein, supports your muscles, and keeps you feeling fit for a long time. Ideal for starting your day strong without sacrificing enjoyment.
Preheat the oven to 170 °C (340 °F) top/bottom heat and line a small oven-safe dish (approx. 15 cm diameter) with baking paper or grease it lightly.
Add ricotta, skimmed quark, eggs, protein powder, erythritol/xylitol, lemon zest, and vanilla extract to a bowl. Whisk everything with a whisk or hand mixer until a smooth mixture forms.
Pour the ricotta mixture into the prepared dish and spread the frozen berries on top.
Bake the cake for approx. 30-35 minutes until it is set and the surface is lightly golden brown. It may still be slightly wobbly in the middle but will firm up as it cools.
Remove the cake from the oven and immediately sprinkle with the flaked almonds. Let it cool completely before serving, ideally in the refrigerator. It tastes best cold.
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