Pistachio Ricotta Loaf Cake (Gluten, Oil & Sugar Free)
This Pistachio Ricotta Loaf Cake (Gluten, Oil & Sugar Free) is a moist, protein-rich, naturally sweetened cake made with almond flour and ground pistachios. Free from refined sugar, oil, and gluten, this wholesome loaf delivers a tender crumb and delicate nutty flavor perfect for breakfast or a lighter dessert.
Ingredients
- 1 cup ricotta cheese well drained
- 1 cup finely ground pistachios unsalted
- 1 cup almond flour
- 3 large eggs room temperature
- ½ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest optional
- Optional Topping:
- 2 tablespoons crushed pistachios
- Light dusting powdered monk fruit sweetener optional
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Line a 9x5-inch loaf pan with parchment paper.
- Drain ricotta for 20–30 minutes if watery.
- Grind pistachios into a fine meal if needed.
- Mix Wet Ingredients
- In a large bowl, whisk ricotta until smooth.
- Add eggs and maple syrup (or honey). Whisk until fully combined.
- Stir in vanilla extract and lemon zest.
- Combine Dry Ingredients
- In a separate bowl, mix ground pistachios, almond flour, baking powder, and salt.
- Combine Batter
- Gently fold dry ingredients into wet mixture until just combined.
- Do not overmix.
- Bake
- Pour batter into prepared loaf pan.
- Smooth the top and sprinkle crushed pistachios if desired.
- Bake for 45–55 minutes, until golden and set.
- Cool
- Cool in pan for 15 minutes.
- Transfer to wire rack and cool completely before slicing.
Notes
- Drain ricotta thoroughly to prevent excess moisture.
- Avoid over-grinding pistachios to prevent turning them into paste.
- If loaf browns too quickly, tent loosely with foil.
- Store at room temperature up to 2 days or refrigerate up to 5 days.
- Freeze tightly wrapped for up to 3 months.
- Flavor and texture improve after fully cooling.