This Diabetic Lemon Ricotta Cake is a delightful treat for those looking for a low-carb, sugar-free dessert that doesn’t compromise on flavor. With its moist, tender crumb and refreshing lemony zest, this cake is perfect for any occasion, whether you’re enjoying a slice with your morning coffee or serving it at a family gathering. At only 3.5 net carbs per serving, it’s a guilt-free indulgence for anyone on a diabetic or keto-friendly diet.
Ingredients
Wet Ingredients:
- ½ stick soft butter (2 oz/57 g)
- ½ cup low-carb sugar (Swerve Granulated or Lakanto Classic)
- 4 large eggs (cold; use 5 eggs if omitting baking powder)
- 1 cup whole milk ricotta cheese (cold; 250 g)
- 1 ½ tablespoons fresh lemon juice
- 1 teaspoon lemon zest (zest from one lemon)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup almond flour (whisk before measuring)
- 4 tablespoons coconut flour (whisk before measuring)
- 2 teaspoons baking powder (or follow the version without baking powder)
- ¼ teaspoon salt
Instructions
Preparation:
- Preheat your oven to 325°F (165°C).
- Line an 8 x 2-inch round cake pan with parchment paper and lightly grease or butter the pan.
- In a small bowl, whisk together the almond flour, coconut flour, baking powder, and salt to remove any lumps.
Method with Baking Powder:
- Cream the Wet Ingredients:
- Beat the butter, sweetener, and vanilla until fully blended.
- Add one egg and beat until the mixture is light and fluffy.
- Incorporate the ricotta cheese, lemon zest, and lemon juice, mixing thoroughly.
- Combine Wet and Dry Ingredients:
- Add one-third of the dry mixture to the batter and mix.
- Add an egg and mix again. Repeat this process until all ingredients are fully incorporated, finishing with the last egg.
- Bake the Cake:
- Gently spread the batter into the prepared cake pan using an offset spatula.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Let the cake cool in the pan for 15–20 minutes.
- Run a knife around the edge to loosen the cake, then flip it out onto a cooling rack to cool completely.
Method Without Baking Powder:
- Whip Egg Whites:
- Separate the 4 eggs, placing the whites in a medium bowl.
- Whip the egg whites to soft peaks.
- Prepare the Batter:
- Cream the butter, sweetener, and vanilla until light and fluffy.
- Add the egg yolks, beating well.
- Mix in the ricotta cheese, whole egg, lemon zest, and lemon juice.
- Gradually add the dry ingredients, mixing until combined.
- Fold in the Egg Whites:
- Fold the whipped egg whites into the batter in thirds, being careful not to deflate the mixture.
- Spread the batter into the prepared pan.
- Bake and Cool:
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake as directed above.
Serving Suggestions
- Toppings:
- Storage:
- Wrap leftover cake in cling film and store at room temperature for up to 3 days (if the weather is cool and dry).
- Refrigerate for up to 5 days, warming slices slightly before serving for the best texture.
Nutritional Information (Per Serving)
- Servings: 9
- Net Carbs: 3.5 g
- Calories: ~180
- Protein: ~6 g
- Fat: ~14 g
Why You’ll Love This Recipe
This Diabetic Lemon Ricotta Cake combines the tangy brightness of fresh lemons with the rich creaminess of ricotta cheese. Its light, fluffy texture and low-carb ingredients make it a standout choice for health-conscious dessert lovers. Whether you’re managing diabetes, following a keto lifestyle, or just looking for a healthier treat, this cake is sure to impress!