Lemon Ricotta Cake

This Lemon Ricotta Cake is a delightful low-carb dessert that’s perfect for anyone looking to enjoy a guilt-free treat. With its moist texture, zesty lemon flavor, and reduced sugar content, this cake is ideal for diabetic-friendly and low-carb diets. Let’s explore how to make this delicious dessert step by step.

Ingredients for Lemon Ricotta Cake

• Dry Ingredients:
  • 1 1/2 cups (150g) almond flour
  • 1/4 cup (30g) coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
• Wet Ingredients:
  • 3 large eggs
  • 1 cup (240g) ricotta cheese (full-fat or part-skim)
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/2 cup (100g) granulated erythritol or monk fruit sweetener
  • Juice and zest of 2 lemons
  • 1 teaspoon vanilla extract
• Optional Toppings:
  • Powdered erythritol for dusting
  • Fresh berries for garnish

Equipment:

• 9-inch (23cm) springform pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Whisk and spatula

Step-by-Step Instructions

1. Prepare the Pan and Preheat the Oven

Line the bottom of the springform pan with parchment paper and lightly grease the sides. Preheat your oven to 350°F (175°C).

2. Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.

3. Combine the Wet Ingredients

In a large mixing bowl, beat the eggs until frothy. Add the ricotta cheese, almond milk, sweetener, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well combined.

4. Incorporate the Dry Ingredients

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until a smooth batter forms. Avoid overmixing.

5. Pour and Bake

Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes or until the cake is set and a toothpick inserted into the center comes out clean.

6. Cool the Cake

Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform pan. Transfer the cake to a wire rack to cool completely.

7. Add Optional Toppings and Serve

Once the cake has cooled, dust the top with powdered erythritol and garnish with fresh berries if desired. Slice and serve.

Tips for Success

• Room Temperature Ingredients: Ensure eggs and ricotta cheese are at room temperature for a smoother batter.
• Zest First: Zest the lemons before juicing to make the process easier.
• Don’t Overbake: Keep an eye on the cake as almond flour-based cakes can dry out if overbaked.

Serving Suggestions

• Perfect Pairing: Serve with a cup of hot tea or coffee for a light afternoon treat.
• Elegant Dessert: Top with a dollop of sugar-free whipped cream and a few raspberries for an elegant presentation.

Enjoy the bright and refreshing flavors of this Diabetic Lemon Ricotta Cake. With its low-carb profile and luscious texture, it’s a dessert everyone can savor without guilt!