Diabetic Lemon Ricotta Cake

 

Ingredients:

½ stick soft butter (2 oz/57 g)

½ cup low carb sugar (such as Swerve Granulated or Lakanto Classic)

4 large eggs (cold) (add an 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 (see instructions for version without baking powder)

¼ teaspoon salt

Preparation:

Preheat oven to 325°F (163°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.

Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Method:

Cream the butter, vanilla extract, and sweetener until fully blended. Add one egg at a time, beating until light and fluffy after each addition. Mix in the ricotta cheese, lemon zest, and lemon juice until everything is thoroughly combined.

Gradually add ⅓ of the dry ingredients into the wet batter, followed by one egg, and mix well. Repeat this process with the remaining ingredients, finishing with the final egg.

Spread the batter evenly into the prepared cake pan using an offset spatula. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for 15-20 minutes. Run a knife around the edges of the cake to loosen it, then flip it out onto a wire rack to cool completely.

For Version Without Baking Powder:

Preheat oven to 325°F (163°C) and prepare the pan as described above.

Separate the 4 eggs, placing the whites into a medium bowl to be whipped into soft peaks.

Cream the butter, vanilla, and sweetener. Beat in the egg yolks until light and fluffy, followed by the ricotta cheese, whole egg, lemon zest, and lemon juice. Mix in the dry ingredients until fully combined.

Gently fold the whipped egg whites into the batter, working in thirds. The batter will be thick.

Spread the batter into the pan and bake for 50 minutes, or until a toothpick comes out clean.

Serving:

This cake serves 9, with 3.5 net carbs per serving. Store leftover cake in cling film at room temperature for up to 3 days, or refrigerate and warm slightly before serving if desired.

Prep Time: | Cooking Time: 50 minutes | Total Time: | Servings: 9