Diabetic Lemon Ricotta Cake
Ingredients
Wet Ingredients
½ stick (2 oz/57 g) unsalted butter, softened
½ cup low‐carb sweetener (such as Swerve Granulated or Lakanto Classic)
4 large eggs, cold
(If you omit baking powder, you may need to add an extra egg to help lighten the batter.)
1 cup whole milk ricotta cheese, cold
1 ½ tablespoons fresh lemon juice
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon vanilla extract
Dry Ingredients
1 cup almond flour (whisked to break up any lumps)
4 tablespoons coconut flour (also whisked)
2 teaspoons baking powder
¼ teaspoon salt
Note: Using almond and coconut flours keeps the cake gluten‐free and helps lower the overall carb content.
Method
Preheat & Prepare Pan:
Preheat your oven to 325°F (163°C). Grease an 8″ × 2″ round cake pan (or a similar deep round pan) and line the bottom with parchment paper.
Mix Dry Ingredients:
In a small bowl, whisk together the almond flour, coconut flour, baking powder, and salt until smooth. Set aside.
Cream Butter & Sweetener:
In a large bowl, using a hand or stand mixer, beat the softened butter, vanilla extract, and low‐carb sweetener until the mixture is light and creamy.
Add Eggs:
Add the eggs one at a time, beating well after each addition until the mixture becomes frothy and well incorporated.
Incorporate Ricotta & Citrus:
Mix in the ricotta cheese, lemon juice, and lemon zest until the batter is smooth and uniform.
Fold in Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture in about two or three additions. Mix just until no streaks remain—overmixing may result in a denser texture.
Bake:
Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve:
Remove the cake from the oven and let it cool in the pan for 15–20 minutes. Run a knife gently around the edges to loosen, then invert the cake onto a cooling rack. Allow it to cool completely. For an optional finishing touch, dust lightly with powdered low‐carb sweetener.
Approximate Nutrition (per serving, based on 9 servings)
Calories: 212
Fat: 17 g
Net Carbs: 7 g
Protein: 8 g
These values are approximate and can vary based on the specific brands and products used.
Additional Tips
Sweetness:
Taste the batter before baking. Depending on your sweetener and personal preference, you may adjust the quantity slightly.
Texture:
If you prefer a lighter cake and are not using baking powder, consider beating the egg whites separately to soft peaks and gently folding them into the batter for extra air.
Storage:
This cake can be kept at room temperature for up to 3 days (if the weather isn’t too humid) or refrigerated for longer freshness. Allow refrigerated cake to come to room temperature or warm slightly before serving.
Enjoying Your Cake
This diabetic lemon ricotta cake offers a bright, tangy flavor from the lemon balanced with the creamy richness of ricotta—making it an excellent choice for those watching their carbohydrate intake. It’s perfect served plain, with a dollop of unsweetened Greek yogurt, or even lightly whipped cream if you desire a little extra indulgence.
