Finding a dessert that satisfies your sweet cravings while supporting a diabetic-friendly lifestyle can be a challenge. Introducing the Low-Carb Lemon Ricotta Cake—a delightful dessert that harmonizes bright citrus notes with creamy texture, offering a perfect blend of indulgence and nutrition in every bite. Containing just 3.5 net carbs per slice, this cake is a smart and satisfying choice for those embracing a low-carb or diabetic-friendly lifestyle—where indulgence meets mindful eating.
Why You’ll Love It
This cake offers a delightful balance of lemony brightness and the silky richness of ricotta cheese, all without relying on traditional sugar or high-carb flours. The use of almond and coconut flour ensures a soft, moist crumb while keeping it low in carbohydrates. And thanks to ricotta, you also get a bonus of protein and calcium with every bite.
Whether you’re celebrating a special occasion or simply treating yourself to a wholesome dessert, this cake is a refreshing and flavorful choice.
Ingredients
Wet Ingredients:
- 2 oz (½ stick) unsalted butter, softened
- ½ cup of your preferred low-carb granulated sweetener (such as Swerve or Lakanto Classic)
- 4 large cold eggs (use 5 eggs total if you’re preparing the no baking powder version)
- 1 cup whole milk ricotta cheese (250 g), cold
- 1½ tablespoons fresh lemon juice
- Zest of 1 fresh lemon (about 1 teaspoon, finely grated for best flavor release)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup almond flour (lightly whisked before measuring)
- 4 tablespoons coconut flour* (sifted or whisked to eliminate clumps and ensure accurate measurement)
- 2 teaspoons baking powder** (see alternate version below)
- ¼ teaspoon salt
Instructions
- Prepare the Pan & Preheat the Oven
Preheat your oven to 325°F (163°C), allowing it to reach full temperature before baking to guarantee even cooking and proper rise. Meanwhile, line the base of an 8 x 2 inch round cake pan with parchment paper. Lightly grease the sides and bottom with butter or nonstick spray to ensure an easy release after baking. - Mix Dry Ingredients
In a small bowl, whisk together the almond flour, coconut flour, baking powder, and salt to eliminate lumps. - Cream the Base
Using a hand mixer or stand mixer, beat the softened butter, vanilla extract, and sweetener together in a mixing bowl until smooth, creamy, and visibly lighter in color. This process creates a light and aerated foundation, essential for a soft and delicate cake texture. Add one egg and whisk vigorously until the mixture turns creamy and slightly fluffy, helping to incorporate air for a lighter cake texture. - Incorporate Ricotta & Lemon
Mix in the ricotta cheese, lemon zest, and lemon juice until fully combined. - Combine Wet & Dry
Alternately add the dry mixture and remaining eggs, one at a time, starting and ending with the dry mix. Mix gently after each addition until fully blended. - Bake
Pour the batter gently into the prepared cake pan and smooth the top using an offset spatula, ensuring the surface is level for even baking and a polished appearance. Ensuring an even spread will help the cake bake uniformly and achieve a smooth, professional finish. Bake for 50 minutes, or until the surface forms a golden crust and a toothpick inserted in the center comes out with a few moist crumbs—evidence of a cake that’s moist, delicate, and just right. - Cool
Let the cake cool in the pan for 15–20 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely.
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Helpful Tips for Best Results
- Use Room-Temperature Ingredients: Bringing your butter and eggs to room temperature before baking helps achieve a smoother batter and better texture.
- Don’t Overmix: Once you begin combining wet and dry ingredients, mix only until just incorporated. Overmixing can lead to a dense texture.
- Lemon Zest Boost: For a more intense lemon flavor, add an extra pinch of zest or use a few drops of lemon extract alongside fresh juice.
- Pan Size Matters: Ensure you use the recommended 8 x 2 inch pan for accurate bake time and height. Using a smaller or larger pan may affect the results.
- Let It Rest: This cake’s flavor and texture improve after a few hours, making it ideal to bake in the morning and enjoy in the afternoon.
No Baking Powder Version
If avoiding baking powder:
- Separate 4 eggs. Beat the whites to soft peaks.
- Cream the butter, vanilla, and sweetener, then beat in the egg yolks, ricotta, one whole egg, lemon zest, and lemon juice.
- Stir in the dry ingredients.
- Fold the whipped egg whites into the batter gradually, in three stages, using slow, sweeping motions with a spatula. This helps retain their volume and ensures the cake turns out tender and airy.
- Continue with the same baking and cooling steps as above.
Conclusion
Delight in this vibrant lemon ricotta cake and share its goodness with those you love. Each bite captures the perfect balance of zest and creaminess, offering a dessert that’s both nourishing and deeply satisfying. Made with wholesome ingredients and mindful preparation, it’s a celebration of flavor and wellness combined. Whether served at a gathering or savored in solitude with a warm cup of tea, this cake reminds us that making healthy choices can be joyful, not restrictive. Let this cake be a gentle reminder that living well doesn’t mean giving up what you love—it means choosing with care, savoring fully, and sharing joy in every wholesome slice.
