Flourless Strawberry Ricotta Loaf (GF, Naturally Sweetened, High Protein)

This flourless Strawberry Ricotta Loaf bursts with natural sweetness in every bite. It makes a great healthy snack or breakfast, packed with 16 grams of protein per slice, and healthy fats. It is gluten and grain-free, quick to prep, and only uses 9 ingredients.

If you lean toward gluten-free, grain-free, and naturally sweetened treats like this, you’ll also love my Grain-free Banana Bread, Healthy Pumpkin Spice Bread, and Easy Flax Bread.

9 ingredients you will need

• 1 1/2 cups ricotta cheese
• 3 organic eggs
• 1 tsp pure vanilla extract
• 1/4 cup pure maple syrup
• 3 cups blanched almond flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 cup fresh or frozen strawberries

How to make this recipe

1. Preheat the oven to 350F and line a loaf pan with parchment paper.
2. Combine all the dry ingredients in one bowl, and the wet ingredients (minus the strawberries) in another. Stir each to combine, then pour the dry ingredients into the wet and mix with a wooden spoon.
3. Fold in fresh or frozen (keep the berries frozen) sliced strawberries, reserving a few to garnish the top of the loaf.
4. Transfer the mixture into the prepared loaf pan, garnish with the remaining strawberries, and bake for 55 minutes, or until the centre is cooked through and the top becomes golden brown. Insert a toothpick into the centre to make sure it is cooked (If it comes out clean and dry, the loaf is cooked).
5. Let the loaf cool for at least 30 minutes before removing from the pan. Slice into 8 servings.

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Flourless Strawberry Ricotta Loaf (GF, Naturally Sweetened)

Flourless, gluten-free, grain-free Strawberry Ricotta Loaf that packs 16 grams of protein per slice.

Course Menopause Breakfast, Menopause Snacks

Cuisine American

Keyword flourless, gluten free, grain-free, ricotta cheese, sugar-free snacks

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 slices

Calories 376kcal

Author Jen Casey, Holistic Nutritionist

Equipment

• 1 loaf pan
• measuring cups and spoons
• 2 mixing bowls
• parchment paper

Ingredients

Wet ingredients

• 1 1/2 cups ricotta cheese
• 3 organic eggs
• 1 tsp pure vanilla extract
• 1/4 cup pure maple syrup
• 1 cup fresh or frozen strawberries

Dry ingredients

• 3 cups blanched almond flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt

Instructions

• Preheat the oven to 350F and line a loaf pan with parchment paper.
• Combine all the dry ingredients in one bowl, and the wet ingredients (minus the strawberries) in another. Stir each to combine, then pour the dry ingredients into the wet and mix with a wooden spoon.
• Fold in fresh or frozen (keep the berries frozen) sliced strawberries, reserving a few to garnish the top of the loaf.
• Transfer the mixture into the prepared loaf pan, garnish with the remaining strawberries, and bake for 55 minutes, or until the centre is cooked through and the top becomes golden brown. Insert a toothpick into the centre to make sure it is cooked (If it comes out clean and dry, the loaf is cooked).
• Let the loaf cool for at least 30 minutes before removing from the pan. Slice into 8 servings.

Nutrition

Calories: 376kcal | Carbohydrates: 19g | Protein: 16g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 399mg | Potassium: 123mg | Fiber: 5g | Sugar: 9g | Vitamin A: 298IU | Vitamin C: 11mg | Calcium: 237mg | Iron: 2mg