Recipe Steps steps 6 1 h 5 min
Preheat your oven to 350F/180 C and line a 20cm/8-inch springform pan with parchment paper. To a bowl, add the almond flour, coconut flour, baking powder, cinnamon, ground ginger, nutmeg, and salt. Whisk to combine and set the bowl aside.
To another bowl, add the softened butter, erythritol, and vanilla extract. Using a hand mixer, whisk until combined. Add 2 eggs and beat until light and fluffy.
Add the ricotta cheese and beat until combined. Add half of the dry mixture and beat. Then add the remaining eggs and beat again.
Add in the remaining dry mixture and fold until just combined. Transfer the batter to the lined pan. Spread it using an offset spatula. Spread the sliced almonds on top.
Bake for 45-50 minutes until an inserted toothpick comes out dry. Let it cool for 15 minutes. Remove the cake from the pan and transfer it to a serving plate.
Dust some powdered erythritol on top as garnish. Slice the cake into 8 slices. Serve warm or cold.