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:
Fresh berries, such as raspberries or blueberries, for added sweetness and color.
A light dusting of powdered Swerve for a classic finish.
Sugar-free whipped cream or a drizzle of lemon glaze made with low-carb sweetener.
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!
Enjoy a slice of this zesty delight and savor the sweet satisfaction of a dessert that loves you back.
