Heat oven to 325 degree Fahrenheit. Line the base of an 8” round cake pan with parchment paper and set aside.

Place the softened butter, Swerve, vanilla or vanilla seeds and lemon zest into a stand mixer (or a hand-mixer and a large mixing bowl will work) and beat for 5-8 minutes or until pale and creamy, scarping the bowl occasionally.

Once well mixed, add the egg yolks, one at a time, continuing to beat until fully combined.

Add the almond meal and beat to combine.

Fold ricotta into the almond meal mixture. You can do this by hand or gently with your paddle attachment on your stand mixer.

Remove the mixture to another large bowl and clean your mixing bowl very well, making sure that no grease or oil remains. Beat egg whites with whip attachment in your cleaned bowl until stiff peaks form.

Gently fold the egg whites into the cake mixture in one third increments until just incorporated. Do not over mix, you want the eggs incorporated while keeping the air in the mixture.

Pour the batter into the prepared cake pan, smooth the top with a butter knife, sprinkle the cake with almond flakes, and bake for 50-55 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin.

Serve with whipped cream sweetened with Stevia, if desired.