Health

Diabetic Lemon Ricotta Cake.

admin 3 min read

Diabetic-Friendly Lemon Ricotta Cake (Low Carb)

A light, moist lemon ricotta cake that’s perfect for anyone watching their carbs. This low glycemic dessert uses almond and coconut flour, plus a sugar-free sweetener, for a delicious treat with about 3.5 net carbs per slice (9 servings total).

Ingredients

  • ½ stick unsalted butter, softened (2 oz / 57 g)
  • ½ cup low-carb granular sweetener
    (such as Swerve Granulated or Lakanto Classic)
  • 4 large eggs, cold
    (use 1 extra egg if you choose not to use baking powder)
  • 1 cup whole milk ricotta cheese, cold (250 g)
  • 1½ tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (from about 1 lemon)
  • 1 teaspoon vanilla extract
  • 1 cup almond flour, whisked before measuring
  • 4 tablespoons coconut flour, whisked before measuring
  • 2 teaspoons baking powder
    (see notes if preparing without baking powder)
  • ¼ teaspoon salt

Preparation

  1. Prepare the oven and pan

    • Preheat the oven to 325°F (165°C).
    • Line the bottom of an 8 x 2 inch round cake pan with a circle of parchment paper.
    • Lightly grease the sides and parchment with butter or non-stick spray.

  2. Mix the dry ingredients

    Diabetic Lemon Ricotta Cake.
    • In a small bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
    • Whisk well to break up any clumps and ensure an even mixture.

Method

  1. Cream the butter and sweetener

    • In a mixing bowl, beat the softened butter, sweetener, and vanilla extract until smooth and fully combined.
    • Add one egg and beat until the mixture becomes light, fluffy, and slightly increased in volume.

  2. Incorporate the ricotta and lemon

    • Add the ricotta cheese, lemon zest, and lemon juice to the bowl.
    • Beat until the mixture is uniform and creamy, with no visible lumps of ricotta.

  3. Add dry ingredients and remaining eggs

    • Add about one-third of the dry ingredient mixture to the bowl and mix just until combined.
    • Add one egg and mix again.
    • Repeat this process:
      • Mix in another third of the dry ingredients, then another egg.
      • Finish with the remaining dry mixture and the last egg.
    • The batter will be thick but spreadable.

  4. Bake the cake

    • Transfer the batter to the prepared pan and gently smooth the top with an offset spatula or the back of a spoon.
    • Bake for about 50 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

  5. Cool the cake

    • Remove the pan from the oven and let the cake cool in the pan for 15–20 minutes.
    • Run a knife around the inside edge of the pan to loosen the cake.
    • Invert the cake onto a cooling rack, peel off the parchment, and allow it to cool completely before slicing.

Storage

  • Wrap leftover cake tightly in plastic wrap (cling film).
  • Store at room temperature for up to 3 days, as long as the environment is not hot and humid.
  • For longer storage or warm climates, refrigerate the cake.
  • If chilled, allow it to come to room temperature or warm it slightly before serving for the best texture and flavor.

Serving and Nutrition

  • Servings: 9 slices
  • Approximate net carbs: 3.5 g per serving
  • Enjoy plain, dusted with a low-carb powdered sweetener, or topped with sugar-free whipped cream and fresh berries for an extra treat.