Best 100 Calorie Blueberry Ricotta Cake Recipe

Creating a light and delicious blueberry ricotta cake that’s around 100 calories per serving is a great option for those who want a healthier dessert option without sacrificing flavor. Here’s an overview of the key ingredients and steps to create a low-calorie version, along with some tips to keep it flavorful but light.

Ingredients Overview

To make a blueberry ricotta cake that clocks in around 100 calories, you’ll need to be mindful of portion sizes and ingredient swaps that help reduce overall fat and sugar content. Here are some typical ingredients you’ll likely use:

• Part-skim ricotta: Ricotta provides moisture and a slight creaminess without adding too much fat.
• Blueberries: Fresh or frozen blueberries add a natural sweetness and are packed with antioxidants, while keeping the calorie count low.
• Eggs: Use whole eggs or egg whites, depending on your preference. Egg whites are lower in calories and fat.
• Flour: You can use whole wheat flour or a blend of whole wheat and almond flour for a healthier take.
• Sweetener: Instead of sugar, opt for low-calorie sweeteners like stevia or monk fruit sweetener, or reduce the sugar content with natural sweeteners like honey or maple syrup.
• Greek yogurt: Another way to add creaminess and protein without increasing the fat content.

Example Recipe Breakdown

Ingredients (makes 10 servings, around 100 calories per serving)

• ¾ cup part-skim ricotta cheese
• 1 cup blueberries (fresh or frozen)
• 1 cup almond flour (or a mix with whole wheat flour)
• 2 large eggs (or 3 egg whites)
• ¼ cup Greek yogurt (plain, non-fat)
• 2 tablespoons honey (or 1:1 ratio sugar substitute like stevia)
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• Zest of 1 lemon (optional for added flavor)

Instructions

1. Preheat the oven: Set it to 350°F (175°C). Lightly grease an 8-inch cake pan or line it with parchment paper.
2. Mix wet ingredients: In a large bowl, whisk together the ricotta cheese, eggs (or egg whites), Greek yogurt, honey, and vanilla extract until smooth and well combined.
3. Combine dry ingredients: In a separate bowl, whisk together the almond flour, baking powder, and lemon zest.
4. Fold ingredients: Gradually fold the dry ingredients into the wet mixture. Once well-combined, gently fold in the blueberries.
5. Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Let the cake cool completely before slicing it into 10 pieces.

Tips for Lowering Calories

• Use almond flour: Almond flour is naturally lower in carbs and can be a more nutrient-dense option compared to regular flour, which keeps the calorie count in check.
• Reduce sugar: By using natural sweeteners like honey or reducing the amount of added sweeteners, you can lower the sugar content while keeping the cake flavorful.
• Portion control: Keeping the cake small (8-inch pan) and cutting it into 10 portions ensures that each serving remains around 100 calories.

Nutritional Breakdown (per serving)

• Calories: ~100-110
• Protein: ~6g
• Fat: ~4g
• Carbs: ~12g

By using part-skim ricotta, almond flour, and low-calorie sweeteners, you can enjoy a delicious blueberry ricotta cake that’s rich in flavor but light on calories.