Step 1

Preheat the oven to 350 degrees.

Step 2

Grease well with solid butter in a 12-cup capacity bundt pan.

Step 3

Measure and sift the almond flour, baking powder, and salt. Set it aside.

Step 4

In a large bowl, using an electric beat, the unsalted butter, sugar substitute, ricotta cheese, heavy cream, almond, and vanilla extract until light fluffy.

Step 5

Next, add the eggs one at a time; combine well after each addition.

Step 6

Slowly add all the dry ingredients to the wet ingredients, several tablespoons at a time, until fully incorporated.

Step 7

Spread the batter into the bundt pan.

Step 8

Bake the cake in the center rack for 45-50 minutes until an inserted toothpick comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes before inverting to a baking rack.

Step 10

While the cake cools completely on the baking rack make the almond icing.

Step 11

Then drizzle the icing over the almond cake.

Step 12

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Step 13

Melt the 1/4 cup unsalted butter and set aside.

Step 14

Add the confectioner's sugar substitute, salt, almond extract, and hot water to the cooled melted butter.

Step 15

Combine well and drizzle to the top of the cake while the icing is still warm.