Diabetic Lemon Ricotta Cake: A Low-Carb Delight
This diabetic-friendly lemon ricotta cake is a moist, tender, and flavorful dessert that balances the tang of lemon with the creamy richness of ricotta cheese. Made with low-carb sweeteners and almond and coconut flours, it’s a perfect treat for those watching their sugar intake without sacrificing flavor.
Ingredients
Wet Ingredients:
- ½ stick soft butter (2 oz / 57 g)
- ½ cup low-carb sugar substitute (such as Swerve Granulated or Lakanto Classic)
- 4 large cold eggs (add 1 extra egg 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 (whisk before measuring)
- 4 tablespoons coconut flour* (whisk before measuring)
- 2 teaspoons baking powder** (optional, see instructions below)
- ¼ teaspoon salt
Preparation
- Preheat your oven to 325°F (160°C).
- Cut a piece of parchment paper to fit the bottom of an 8 x 2-inch round cake pan. Grease or spray the pan, then place the parchment inside.
- In a small bowl, whisk together the dry ingredients (almond flour, coconut flour, baking powder if using, and salt) to remove any lumps.
Method: Using Baking Powder
- Cream the softened butter, vanilla extract, and low-carb sweetener together until smooth and well combined.
- Add one egg at a time, beating after each addition until the mixture is light and fluffy.
- Stir in the ricotta cheese, lemon zest, and lemon juice, mixing thoroughly.
- Add one-third of the dry ingredients and mix until combined, then add another egg and mix again. Repeat this process with the remaining dry ingredients and eggs, finishing with the last egg.
- Gently spread the batter into the prepared cake pan using an offset spatula to smooth the surface.
- Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 15-20 minutes, then run a knife around the edges to loosen it. Invert onto a wire rack and allow it to cool completely.
Method: Without Baking Powder
- Preheat the oven and prepare the pan as described above.
- Separate the eggs, placing the whites in a clean bowl to whip later.
- Whip the egg whites to soft peaks and set aside.
- Cream the butter, vanilla extract, and sweetener until light and fluffy.
- Add the egg yolks one at a time, beating after each addition.
- Beat in the ricotta cheese, then add the whole egg, lemon zest, and lemon juice. Mix well.
- Stir in the dry ingredients until fully combined.
- Gently fold one-third of the whipped egg whites into the batter, then repeat with the remaining whites until the mixture is light and fluffy.
- Spread the batter evenly in the prepared pan.
- Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 15-20 minutes, then loosen the edges and invert onto a wire rack to cool completely.
Serving and Storage
- This recipe yields 9 servings, each approximately 3.5 net carbs.
- Wrap any leftover cake tightly in cling film. It can be stored at room temperature for up to 3 days (avoid this if your environment is hot or humid).
- Alternatively, refrigerate leftovers and warm slightly before serving to enjoy the best texture and flavor.
Topping Ideas
For added variety and flavor, consider topping your lemon ricotta cake with:
- Fresh berries or a berry compote
- A dusting of powdered erythritol or stevia-based sugar substitute
- Whipped cream or coconut cream
- A light lemon glaze made from powdered sweetener and lemon juice
This Diabetic Lemon Ricotta Cake is a wonderful option for those seeking a delicious dessert that fits a low-carb or diabetic-friendly lifestyle. Its moist texture and bright lemon flavor make it a perfect anytime treat.
Enjoy baking and savor every bite!