32+ Taste Italian Breakfast Cake Recipes to Sweeten Your Mornings

Italy is renowned for its rich culinary traditions, and breakfast cakes hold a special place in the hearts of Italians.

From delicate almond-flavored treats to citrus-infused delights, Italian breakfast cakes are a wonderful way to start the day on a sweet note.

These cakes are not only delicious but often simple to prepare, making them perfect for home bakers looking to bring a taste of Italy into their kitchens.

Whether you’re savoring a slice with your morning espresso or indulging in a weekend brunch, these 32+ Italian breakfast cake recipes will transport you straight to a cozy café in Rome or a sunny terrace in Tuscany.

32+ Taste Italian Breakfast Cake Recipes to Sweeten Your Mornings

Exploring these 32+ Italian breakfast cake recipes is like taking a flavorful journey through Italy’s diverse regions.

Each recipe tells a story, blending tradition with a touch of modern creativity.

Whether you prefer the nutty richness of almond cakes, the tangy brightness of citrus, or the comforting warmth of a chocolate-infused dessert, there’s a recipe here to satisfy every craving.

So why not bring a slice of Italy to your breakfast table? Gather your ingredients, preheat your oven, and let the aroma of freshly baked Italian cakes fill your home.

Almond Ricotta Cake

his Almond Ricotta Cake is a delightful way to start your day with a touch of Italian elegance. Light and moist, it combines almond flour and creamy ricotta cheese for a tender crumb. Perfect for those looking to reduce carbs, this keto-friendly breakfast cake is subtly sweetened and boasts a nutty aroma that pairs wonderfully with a morning espresso or tea.

Ingredients:

• 2 cups almond flour
• 1 cup ricotta cheese (full fat)
• 1/3 cup granulated erythritol or other keto-friendly sweetener
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp baking powder
• Zest of 1 lemon
• A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a mixing bowl, whisk together the almond flour, sweetener, baking powder, salt, and lemon zest.
3. In another bowl, beat the eggs until frothy. Add the ricotta cheese, vanilla extract, and almond extract, mixing until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 40–45 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This Almond Ricotta Cake is a versatile addition to your breakfast repertoire. Its moist texture and balanced sweetness make it equally delightful as a midday snack or a light dessert. Garnish with a dusting of powdered erythritol or fresh berries for an extra special touch.

lemon Olive Oil Breakfast Cake

Bright and refreshing, this Lemon Olive Oil Breakfast Cake showcases the harmonious flavors of citrus and extra virgin olive oil. With its moist, delicate crumb and subtle tang, this keto-friendly cake is both indulgent and health-conscious, making it a perfect start to the day.

Ingredients:

• 2 cups almond flour
• 1/3 cup coconut flour
• 1/2 cup granulated erythritol
• 1/2 cup olive oil (extra virgin)
• 4 large eggs
• 1/4 cup unsweetened almond milk
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp baking powder
• 1/4 tsp baking soda
• A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, mix almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together olive oil, eggs, almond milk, lemon juice, and lemon zest until smooth.
4. Gradually combine the wet ingredients with the dry ingredients, stirring gently until the batter is uniform.
5. Pour the batter into the prepared pan, smoothing the surface evenly.
6. Bake for 35–40 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Lemon Olive Oil Breakfast Cake is a refreshing alternative to traditional breakfast options. Its citrusy brightness and rich olive oil profile pair beautifully with a dollop of unsweetened whipped cream or a sprinkle of shredded coconut for added texture and flair.

Chocolate Hazelnut Breakfast Cake

Rich, decadent, and indulgently chocolatey, this keto-friendly Chocolate Hazelnut Breakfast Cake is a morning treat that feels like dessert. Made with hazelnut flour and cocoa powder, this cake is gluten-free and packed with healthy fats, giving you a satisfying and energy-boosting start to your day.

Ingredients:

• 1 1/2 cups hazelnut flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• Optional: 1/4 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch loaf pan with parchment paper.
2. In a bowl, combine hazelnut flour, cocoa powder, sweetener, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, coconut oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Stir in chocolate chips if desired.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before slicing.

The Chocolate Hazelnut Breakfast Cake is perfect for anyone with a sweet tooth who doesn’t want to compromise on their low-carb lifestyle. Enjoy it plain or with a smear of sugar-free hazelnut spread for a truly indulgent breakfast experience.

Orange Almond Polenta Cake

Infused with the zesty sweetness of oranges, this Italian-inspired Orange Almond Polenta Cake offers a delightful twist for breakfast. The combination of almond flour and fine polenta creates a slightly grainy texture reminiscent of traditional Italian cakes. Keto-friendly and naturally gluten-free, this cake is perfect for those seeking a nourishing, low-carb start to their day.

Ingredients:

• 2 cups almond flour
• 1/4 cup fine polenta (optional, or replace with more almond flour for strict keto)
• 1/3 cup granulated erythritol
• 2 large oranges (zested and juiced)
• 3 large eggs
• 1/4 cup olive oil
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a bowl, mix almond flour, polenta (if using), erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, then whisk in olive oil, orange juice, and orange zest.
4. Gradually fold the dry ingredients into the wet ingredients until well combined.
5. Pour the batter into the prepared pan and smooth the surface.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Orange Almond Polenta Cake is a burst of citrusy sunshine in every bite. Its delicate crumb and light sweetness make it a delightful companion to a morning cappuccino or herbal tea. Add a dollop of sugar-free whipped cream for an extra indulgent touch.

Espresso Walnut Breakfast Cake

Wake up to the bold flavors of this Espresso Walnut Breakfast Cake. With a hint of coffee and the crunch of toasted walnuts, this keto-friendly cake is a sophisticated and satisfying way to start your day. It’s low in carbs, high in healthy fats, and perfectly complements your morning routine.

Ingredients:

• 2 cups almond flour
• 1/3 cup coconut flour
• 1/2 cup granulated erythritol
• 1/2 cup unsweetened almond milk
• 3 large eggs
• 1/4 cup coconut oil (melted)
• 1 tbsp instant espresso powder
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chopped toasted walnuts

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch loaf pan with parchment paper.
2. In a bowl, combine almond flour, coconut flour, sweetener, espresso powder, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together eggs, almond milk, and coconut oil.
4. Slowly add the dry ingredients to the wet mixture, stirring until smooth. Fold in the chopped walnuts.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

The Espresso Walnut Breakfast Cake is a delicious way to infuse your mornings with energy and flavor. Pair it with a cup of black coffee for an amplified espresso experience, and enjoy its nutty crunch and aromatic richness.

Pistachio Cardamom Breakfast Cake

Exotic and aromatic, this Pistachio Cardamom Breakfast Cake is an indulgent morning treat that combines the rich nuttiness of pistachios with the warm spice of cardamom. Keto-friendly and gluten-free, this cake is as luxurious as it is healthy, providing a boost of flavor and healthy fats to start your day.

Ingredients:

• 2 cups almond flour
• 1/4 cup finely ground pistachios
• 1/3 cup granulated erythritol
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract
• 1/2 tsp ground cardamom
• 1 tsp baking powder
• 1/4 tsp salt
• Optional: 2 tbsp chopped pistachios for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a bowl, mix almond flour, ground pistachios, erythritol, baking powder, cardamom, and salt.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Slowly fold the dry ingredients into the wet mixture, stirring until combined.
5. Pour the batter into the prepared pan and sprinkle chopped pistachios on top if desired.
6. Bake for 30–35 minutes, or until golden and a toothpick inserted into the center comes out clean.
7. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Pistachio Cardamom Breakfast Cake is a delightful way to start your day with bold and unique flavors. Its moist crumb and fragrant spices make it perfect for pairing with a warm chai latte or a simple cup of tea.

Vanilla Mascarpone Breakfast Cake

Delicate, creamy, and lightly sweetened, this Vanilla Mascarpone Breakfast Cake is the epitome of Italian-inspired elegance. Made with mascarpone cheese and almond flour, it boasts a soft, velvety texture and subtle vanilla flavor. Keto-friendly and low-carb, it’s perfect for mornings when you want a luxurious treat without the guilt.

Ingredients:

• 2 cups almond flour
• 1/2 cup mascarpone cheese
• 1/3 cup granulated erythritol
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 cup unsweetened almond milk
• 1/4 tsp salt
• Optional: Fresh berries for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a mixing bowl, combine almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together eggs, mascarpone cheese, almond milk, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until fully incorporated.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Vanilla Mascarpone Breakfast Cake is a creamy and elegant way to enjoy a low-carb breakfast. Serve it plain or with a dollop of whipped cream and a handful of fresh berries for a satisfying and indulgent morning.

Cinnamon Swirl Breakfast Cake

A comforting blend of cinnamon and sweetness, this Cinnamon Swirl Breakfast Cake is a keto-friendly take on classic coffee cake. With a tender crumb and a cinnamon-spiced swirl, it’s perfect for mornings when you crave a cozy and flavorful treat to pair with your coffee or tea.

Recipe:Ingredients:
or the Cake:

• 2 cups almond flour
• 1/3 cup coconut flour
• 1/3 cup granulated erythritol
• 3 large eggs
• 1/4 cup melted butter or coconut oil
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt

For the Cinnamon Swirl:

• 2 tbsp granulated erythritol
• 1 tbsp cinnamon
• 1 tbsp melted butter

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
4. Gradually combine the dry ingredients with the wet ingredients until the batter is smooth.
5. Pour half of the batter into the prepared pan.
6. In a small bowl, mix the cinnamon swirl ingredients. Drizzle half of the mixture over the batter and swirl gently with a knife.
7. Pour the remaining batter into the pan and repeat with the rest of the cinnamon mixture.
8. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
   The Cinnamon Swirl Breakfast Cake is a heartwarming start to your day. Its spiced layers and soft crumb make it a comforting companion to your favorite morning beverage. For an extra treat, top with a drizzle of keto-friendly glaze.

Zucchini Lemon Breakfast Cake

Fresh, zesty, and packed with moisture, this Zucchini Lemon Breakfast Cake is a creative and nutritious way to begin your day. The zucchini keeps the cake tender, while the lemon adds a refreshing brightness. This keto-friendly option is perfect for those looking to sneak in some veggies without compromising on flavor.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol
• 1 cup grated zucchini (excess moisture squeezed out)
• 3 large eggs
• 1/4 cup melted coconut oil
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together eggs, coconut oil, lemon juice, and lemon zest. Fold in the grated zucchini.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

The Zucchini Lemon Breakfast Cake is a refreshing way to enjoy a healthy and flavorful morning. Its light and zesty profile pairs wonderfully with a hot cup of green tea or a simple black coffee. For a touch of sweetness, add a thin glaze of powdered erythritol and lemon juice.

ricotta and Blueberry Breakfast Cake

This Ricotta and Blueberry Breakfast Cake combines the rich creaminess of ricotta cheese with the fresh burst of blueberries, making it the perfect balance of texture and flavor. Moist, flavorful, and keto-friendly, this cake is ideal for breakfast or as a snack. The slight tang of ricotta enhances the sweetness of the berries, creating a delightful morning treat.

Ingredients:

• 2 cups almond flour
• 1/2 cup ricotta cheese
• 1/3 cup granulated erythritol
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs and mix in ricotta cheese, almond milk, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet mixture. Once combined, gently fold in the blueberries.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 30–35 minutes, or until golden on top and a toothpick inserted comes out clean.
7. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The Ricotta and Blueberry Breakfast Cake is a delightful and light way to enjoy a keto-friendly morning treat. The combination of creamy ricotta and juicy blueberries makes each bite a burst of flavor. Serve with a dollop of whipped cream or a drizzle of sugar-free syrup for an extra indulgence.

Coconut Flour Carrot Cake

This Coconut Flour Carrot Cake offers a nutritious and flavorful way to enjoy a classic favorite with a low-carb twist. The carrots add natural sweetness and moisture to the cake, while the use of coconut flour ensures a light and airy texture. A hint of cinnamon and nutmeg rounds out the flavor, making it a satisfying breakfast option that’s keto-friendly and gluten-free.

Ingredients:

• 1 cup coconut flour
• 1/2 cup granulated erythritol
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 tsp baking powder
• 4 large eggs
• 1/2 cup grated carrots (about 2 medium carrots)
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, combine coconut flour, erythritol, cinnamon, nutmeg, salt, and baking powder.
3. In a separate bowl, whisk together the eggs, grated carrots, melted coconut oil, almond milk, and vanilla extract.
4. Gradually combine the wet and dry ingredients until fully incorporated.
5. If desired, fold in chopped walnuts or pecans for extra texture.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Flour Carrot Cake is a perfect keto breakfast that provides a sweet and satisfying start to your day without the carbs. The subtle warmth from the spices, combined with the moistness from the carrots, makes it a comforting treat. Enjoy it as is or with a light cream cheese frosting for a more decadent touch.

Hazelnut Espresso Coffee Cake

This Hazelnut Espresso Coffee Cake is the perfect breakfast for coffee lovers. The earthy flavor of hazelnuts blends beautifully with the rich, bold taste of espresso. Topped with a crunchy hazelnut streusel, this cake is both decadent and keto-friendly, making it a perfect indulgence to pair with your morning coffee.

Ingredients:
For the Cake:

• 2 cups almond flour
• 1/2 cup hazelnut flour
• 1/3 cup granulated erythritol
• 2 tbsp instant espresso powder
• 3 large eggs
• 1/4 cup melted butter
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt

For the Streusel Topping:

• 1/4 cup chopped hazelnuts
• 2 tbsp melted butter
• 2 tbsp erythritol
• 1/2 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a large mixing bowl, combine almond flour, hazelnut flour, erythritol, espresso powder, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted butter, almond milk, and vanilla extract until smooth.
4. Gradually combine the wet and dry ingredients, mixing until well combined.
5. Pour the batter into the prepared cake pan and spread evenly.
6. For the streusel topping, mix chopped hazelnuts, melted butter, erythritol, and cinnamon in a small bowl. Sprinkle this mixture over the top of the cake.
7. Bake for 30–35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The Hazelnut Espresso Coffee Cake is a perfect way to enjoy a low-carb, keto-friendly morning treat. Its nutty flavor and bold espresso make it an ideal pairing for a hot cup of coffee. The streusel topping adds a satisfying crunch, making each bite a true indulgence.

Lemon Poppy Seed Breakfast Cake

This Lemon Poppy Seed Breakfast Cake brings together the tangy brightness of fresh lemon and the crunch of poppy seeds, creating a refreshing, low-carb cake that’s perfect for morning enjoyment. With a light, moist crumb and a delicate citrus flavor, this keto-friendly treat is a great way to start the day or enjoy as a snack with your morning coffee or tea.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup granulated erythritol
• 1 tbsp poppy seeds
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/2 cup unsweetened almond milk
• Zest and juice of 2 lemons
• 1 tsp baking powder
• 1/4 tsp salt
• Optional: Powdered erythritol for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a bowl, mix together almond flour, coconut flour, erythritol, poppy seeds, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted coconut oil, almond milk, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30–35 minutes or until the cake is golden on top and a toothpick inserted comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Optionally, dust with powdered erythritol before serving for a touch of sweetness.

The Lemon Poppy Seed Breakfast Cake is a delightful balance of tart and sweet, with its bright lemon flavor and nutty poppy seeds adding texture and freshness. It pairs beautifully with a cup of green tea or herbal infusions, offering a light yet satisfying start to your day.

Almond Joy Keto Cake

Inspired by the classic candy bar, the Almond Joy Keto Cake combines chocolate, almonds, and coconut into one indulgent yet low-carb treat. The perfect breakfast or dessert option for those with a sweet tooth, this cake brings the rich flavors of almond and chocolate together in a keto-friendly, moist cake that’s both satisfying and nutritious.

Ingredients:

• 2 cups almond flour
• 1/3 cup unsweetened cocoa powder
• 1/4 cup granulated erythritol
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped almonds (or whole almonds for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted coconut oil, almond milk, and vanilla extract until smooth.
4. Slowly fold the dry ingredients into the wet mixture until combined.
5. Fold in the shredded coconut and chopped almonds.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan before transferring to a wire rack. Optionally, top with more almonds or coconut flakes before serving.The Almond Joy Keto Cake is a decadent treat that combines the flavors of chocolate, almonds, and coconut for an irresistible breakfast or dessert. This cake is perfect for anyone following a low-carb lifestyle but still craving something sweet and indulgent. Serve it with a dollop of whipped cream or enjoy it on its own for a satisfying treat.

Strawberry Ricotta Breakfast Cake

This light and fluffy Strawberry Ricotta Breakfast Cake features the natural sweetness of fresh strawberries paired with the creamy texture of ricotta cheese. Perfect for breakfast or as a light dessert, it’s a keto-friendly, low-carb option that is both nutritious and satisfying. With its combination of fruity and creamy elements, this cake is sure to brighten up your morning.

Ingredients:

• cups almond flour
• 1/2 cup ricotta cheese
• 1/4 cup granulated erythritol
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh strawberries, chopped
• Optional: Fresh mint leaves for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together eggs, ricotta cheese, almond milk, and vanilla extract.
4. Gradually fold the dry ingredients into the wet ingredients until well combined.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30–35 minutes, or until golden on top and a toothpick inserted comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Garnish with fresh mint leaves for a touch of color and flavor.

The Strawberry Ricotta Breakfast Cake is a refreshing, light, and slightly sweet breakfast option. The rich creaminess of the ricotta balances perfectly with the juicy strawberries, making each bite a satisfying experience. It’s ideal for a special morning or when you simply want to enjoy something healthy yet indulgent.

Note: More recipes are coming soon