This delightful Diabetic Lemon Ricotta Cake is perfect for a low-carb dessert option. It’s moist, flavorful, and incredibly easy to make. Follow the steps below for a perfectly fluffy cake with just 3.5 net carbs per serving.
Ingredients
Wet Ingredients:
½ stick butter, softened (2 oz or 57 g)
½ cup low-carb sweetener (Swerve Granulated or Lakanto Classic)
4 large eggs (cold; add one extra if not using baking powder)
1 cup whole milk ricotta cheese (cold; 250 g)
1 ½ tablespoons fresh lemon juice
1 teaspoon lemon zest (from one lemon)
1 teaspoon vanilla extract
Dry Ingredients:
1 cup almond flour (whisked before measuring)
4 tablespoons coconut flour (whisked before measuring)
2 teaspoons baking powder (see alternative below for no baking powder)
¼ teaspoon salt
Instructions
1. Prepare the Pan and Oven:
Preheat your oven to 325°F (163°C). Line the bottom of an 8-inch round cake pan with parchment paper. Grease the sides and bottom of the pan with butter or non-stick spray.
2. Mix Dry Ingredients:
In a small bowl, whisk together the almond flour, coconut flour, baking powder, and salt. This helps to remove any lumps. Set aside.
3. Cream Wet Ingredients:
In a large mixing bowl, beat the butter, sweetener, and vanilla extract until smooth and creamy. Add one egg and beat until the mixture becomes light and fluffy. Incorporate the ricotta cheese, lemon zest, and lemon juice, mixing thoroughly.
4. Combine Wet and Dry
Ingredients:
Add ⅓ of the dry ingredients to the wet mixture and stir gently. Mix in one egg and repeat, alternating between the dry ingredients and eggs, ending with the last egg. Mix until fully combined.
5. Bake the Cake:
Transfer the batter to the prepared cake pan. Use an offset spatula to spread the batter evenly. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
6. Cool the Cake:
Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Run a knife around the edges to loosen it, then invert the cake onto a cooling rack to cool completely.
Alternative Without Baking Powder:
If you’re not using baking powder, separate the egg whites from the yolks before starting. Whip the egg whites to soft peaks and fold them into the batter at the end of the mixing process. This step will help provide lift and structure to the cake.
Storage:
Wrap leftover cake tightly in cling film. It can be stored at room temperature for up to 3 days if the weather is cool and dry. In hot or humid conditions, refrigerate the cake. Before serving, warm refrigerated slices slightly for the best texture and flavor.
Serving Suggestions:
This cake pairs wonderfully with sugar-free whipped cream or a dusting of powdered sweetener. It serves 9, with each slice containing just 3.5 net
carbs.
Enjoy this zesty and satisfying dessert guilt-free!