This Diabetic Lemon Ricotta Cake is a deliciously light and moist dessert that perfectly balances sweetness with the refreshing tang of lemon.
Made with low-carb ingredients like almond and coconut flour, it’s a great option for those managing blood sugar levels while still craving a satisfying treat.
The ricotta cheese adds a rich, creamy texture without making the cake heavy, making it an excellent choice for breakfast, a snack, or dessert.
Whether you enjoy it plain or topped with fresh berries and a dollop of sugar-free whipped cream, this cake is a guilt-free indulgence everyone can enjoy!
Ingredients
½ stick soft butter (2 oz/57 g)
½ cup low carb sugar (Swerve Granulated or Lakanto Classic)
4 large eggs (cold) (one more egg if not using baking powder)
1 cup whole milk ricotta cheese (cold) (250 g)
1 ½ tablespoon fresh lemon juice
1 teaspoon lemon zest (zest from one lemon)
1 teaspoon vanilla extract
1 cup almond flour (whisk before measuring)
4 tablespoon coconut flour* (whisk before measuring)
2 teaspoon baking powder** (see directions for version without baking powder)
¼ teaspoon salt
Preparation
Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan.
Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.
Method:
Cream the butter, vanilla, and sweetener until completely blended.
Add one egg and beat until light and fluffy. Add the ricotta cheese, lemon zest, lemon juice, beating until throughly combined.
Working by thirds, mix ⅓ of the dry ingredients into the batter. Add and egg an mix.
Repeat with the remaining ingredients finishing with the last egg.
Gently spread the batter into the prepared cake pan with an offset spatula.
Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake.
Flip out onto a rack to cool completely.
Wrap any leftover cake in cling film and leave out on the counter for 3 days (unless it’s hot and humid) or refrigerate.
Warm slightly before enjoying if refrigerated. Serves 9 at 3.5 net carbs per serving. See post for topping ideas.
For a flavor twist, try adding a touch of almond extract or a handful of fresh blueberries to the batter for extra sweetness without added sugar.
If you prefer a dairy-free version, substitute ricotta cheese with coconut cream or a plant-based alternative.
To enhance the texture, make sure to whisk the almond and coconut flour before measuring to prevent clumping.
If you want a fluffier cake, separate the egg whites, beat them until stiff peaks form, and fold them into the batter before baking.
Serve with a dusting of powdered erythritol or a drizzle of sugar-free lemon glaze for an extra touch of sweetness.
This Diabetic Lemon Ricotta Cake is a low-carb, sugar-free dessert that fits well into a diabetic-friendly diet.
Each serving (1/9 of the cake) contains approximately 3.5 net carbs, making it a great option for those managing blood sugar levels.
The use of almond and coconut flour provides healthy fats and fiber, while ricotta cheese adds protein and calcium.
By using low-carb sweeteners like Swerve or Lakanto, this cake maintains its sweetness without spiking blood sugar.
For a lighter version, you can reduce the butter slightly or use part-skim ricotta.
Enjoy this cake guilt-free as part of a balanced, low-carb lifestyle!