Preheat oven to 325°Line an 8-inch cake pan with parchment paper.
Cream together butter, almond extract, and granulated Swerve with an electric mixer.
Add ricotta cheese, lemon zest, and lemon juice and continue mixing.
Slowly add 1 egg at a time to the mixture, beating after each one to incorporate them separately.
Mix ⅓ of the dry ingredients at a time until thoroughly combined.
Spread the mixture evenly into the pan. Bake for 50 minutes or until a toothpick inserted into the cake comes out clean.
Allow to cool for 20 minutes. Remove from the pan and top with Confectioners Swerve, if desired, and serve!