Low Carb Lemon Ricotta Cake
Low Carb Lemon Ricotta Cake is a delicious and simple gluten-free cake recipe! If you’re from an Italian heritage you will most certainly know about using ricotta cheese in desserts. Low Carb Lemon Ricotta Cake – You must try this recipe.
The reason this ricotta cake recipe is so easy is that you don’t need any special ingredients and it comes together so quickly. If you’re a low carb baker then you have all these ingredients in your keto pantry already.
This has got to be on elf the easiest recipes to adapt for a ketogenic diet and my own mother and father felt it tasted just as good as they remember from childhood!
Honestly, I can’t think of an easier baking recipe than this one if you’re brand new to keto baking.
If you like this, you can try similar recipes:
- Best Keto Chocolate Cake
- Flourless Chocolate Cake
- Keto Chocolate Mousse Cake
- Keto Gooey Butter Cake
- Keto Flourless Chocolate Cake
- Keto Pound Cake
- Keto Matcha Roll Cake
- Keto-Friendly Brownie Cakes
- Keto Sansrival Cake
- Keto Chocolate Roll Cake
- Keto Chocolate Cake in a Mug
- Keto Coffee Cake
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Low Carb Lemon Ricotta Cake
Course: DessertCuisine: American9
servings10
minutes50
minutes182
kcalLow Carb Lemon Ricotta Cake is a delicious and simple gluten free cake recipe! If you’re from an Italian heritage you will most certainly know about using ricotta cheese in desserts.
Ingredients
2 oz soft butter
1/2 cup granulated sweetener (Swerve)
4 large eggs
1 cup whole milk ricotta cheese (cold)
1 1/2 tbsp fresh lemon juice
1 tsp lemon zest (zest from one lemon)
1 tsp vanilla extract
- Dry Ingredients:
1 cup almond flour
4 tbsp coconut flour
2 tsp baking powder
1/4 tsp salt
Directions
- 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 1/3 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.
- **IF NOT USING BAKING POWDER:
- 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.
- Separate 4 eggs, putting the whites into a medium bowl to be whipped to soft peaks. Whip the whites to soft peaks.
- Cream the butter, vanilla, and sweetener. Add the egg yolks and beat until light and fluffy. Beat in the ricotta cheese, then the whole egg, lemon zest, and lemon juice. Add the dry ingredients, mixing until combined.
- Working by thirds, fold the whipped egg whites into the cake batter. The batter will be thick. Gently spread the batter into the prepared 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. Serve.
- Serves 9 at 3.5 net carbs per serving. See post for topping ideas.
- Wrap any leftover cake in cling film and keep out on the counter for 3 days (unless it’s hot and humid) or refrigerate. If you refrigerate, warm slightly before enjoying if refrigerated.
- Enjoy!
Notes
- *You can sub 3 tbsp of oat fiber (or whey protein isolate) for the coconut flour or use 1/3-1/2 cup more almond flour as a sub. Using subs never achieves the same result or texture as using the original ingredients stated in the recipe.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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