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Preheat the oven to 350F. Spray a non-stick 9-inch round or 8x8-inch square baking dish with non-stick cooking spray.
Whisk the eggs in a bowl. Add ricotta, coconut flour, erythritol and salt and mix until combined.
Transfer the ricotta mixture into a baking dish.
Put the ricotta cake in the oven and bake for 45 minutes. Let cool completely before slicing. Store in a refrigerator.