Petite Lemon Ricotta Clouds

Name: Petite Lemon Ricotta Clouds
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 12–16 mini tea cakes
Cuisine: American
Ingredients: 120 g Whole-Milk Ricotta Cheese (well-drained); 2 large Pasture-Raised Eggs (room temperature); 45 g Granulated Allulose; 1 tbsp Fresh Meyer Lemon Zest (finely grated); 1 tsp Pure Vanilla Extract; Melted Grass-Fed Butter or Coconut Oil: For lightly brushing silicone cups; 80 g Yez! Artisan Baking Mix; Fresh Raspberries or Blueberries: 12–16 whole berries (1 per cavity)

Delicate, golden mini tea cakes with a pillowy, souffle-like interior, balanced by bright lemon zest and a hidden fresh raspberry core. Formulated completely without grains, starches, or gums, these bite-sized clouds leverage whole-milk ricotta and pasture-raised eggs for an airy, melt-in-your-mouth crumb.

Recipe Overview

Prep Time: 10 minutes
Bake Time: 18–22 minutes
Cooling Time: 20 minutes
Yield: 12–16 mini tea cakes
Equipment: Whisk, medium mixing bowl, mini silicone muffin mold (or silicone spheres), baking sheet

Ingredients

The Wet Batter Base

Whole-Milk Ricotta Cheese: 120 g (well-drained)
Pasture-Raised Eggs: 2 large (room temperature)
Granulated Allulose: 45 g
Fresh Meyer Lemon Zest: 1 tbsp (finely grated)
Pure Vanilla Extract: 1 tsp
Melted Grass-Fed Butter or Coconut Oil: For lightly brushing silicone cups

The Dry Base

Yez! Artisan Baking Mix: 80 g

The Hidden Fruit Center

Fresh Raspberries or Blueberries: 12–16 whole berries (1 per cavity)

Instructions

1. Prep the Oven & Silicone Mold

Preheat your oven to 330°F (165°C) convection (or 350°F standard). Place your mini silicone muffin pan or silicone sphere molds onto a rigid baking sheet for stability. Lightly brush each cavity with melted butter or coconut oil.

2. Emulsify the Wet Base

In a medium mixing bowl, combine the drained whole-milk ricotta, eggs, granulated allulose, lemon zest, and vanilla extract. Whisk vigorously for about 60 seconds until the mixture is silky smooth, pale, and completely emulsified without visible cheese curds.

3. Fold in the Mix

Pour the 80 g Yez! Baking Mix into the bowl. Whisk gently until a thick, glossy, spoonable batter comes together. Let the batter rest for 2 minutes so the cold-milled psyllium and coconut flour absorb the surface moisture.

4. Portion & Add Fruit Centers

Divide the batter evenly among the silicone cavities, filling each roughly 3/4 full. Gently press one fresh raspberry or blueberry directly into the center of each cup until nearly submerged. Smooth a tiny touch of batter over the top if needed to seal.

5. Bake & Set

Bake at 330°F (165°C) for 18 to 22 minutes, until puffed, gently domed, dry to the touch, and lightly golden around the rims.

6. Rest & Demold

Remove from the oven and set the pan on a wire rack. Allow the cakes to cool in their silicone cups for at least 20 minutes. Because this grain-free crumb relies on delicate egg and dairy proteins rather than gluten, attempting to unmold them while hot will tear the fragile crust. Once cooled, gently flex the silicone to pop each cloud out cleanly.

Chef's Notes & Storage

Serving: Serve at room temperature or chilled. They pair exceptionally well with afternoon green tea or espresso.
Storage: Keep in an airtight glass container in the refrigerator for up to 5 days. For long-term storage, freeze in a single layer on parchment before transferring to a freezer bag for up to 2 months.

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