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Diabetic Lemon Ricotta Cake

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This Diabetic Lemon Ricotta Cake is a light and fluffy dessert with a bright citrus flavor and a creamy texture. Made with low-carb ingredients like almond flour and coconut flour, it’s perfect for those following a diabetic-friendly or low-carb lifestyle. The combination of ricotta cheese and lemon gives this cake a rich yet refreshing taste, while natural sugar substitutes ensure a guilt-free indulgence.

Enjoy this cake as a simple treat, or dress it up with fresh berries and a dusting of powdered sweetener for a delightful finish.

Why You’ll Love This Recipe

✔ Diabetic-Friendly – Uses low-carb sweeteners for a sugar-free treat.
✔ Fluffy & Moist Texture – Ricotta cheese keeps the cake tender and rich.
✔ Refreshing Lemon Flavor – Perfect balance of tart and sweet.
✔ No Gluten, No Sugar – Made with almond and coconut flour for a low-carb option.
✔ Easy to Make – Simple steps for a foolproof dessert.

Ingredients (Serves 9)

Wet Ingredients

  • ½ stick soft butter (2 oz / 57 g) – Adds moisture and richness.
  • ½ cup low-carb sweetener (Swerve Granulated or Lakanto Classic) – A sugar-free alternative.
  • 4 large eggs (cold) – Provides structure.
  • 1 cup whole milk ricotta cheese (cold) (250 g) – Ensures a creamy texture.
  • 1 ½ tablespoon fresh lemon juice – Brightens the flavor.
  • 1 teaspoon lemon zest (from one lemon) – Adds an aromatic citrus punch.
  • 1 teaspoon vanilla extract – Enhances sweetness.

Dry Ingredients

  • 1 cup almond flour (whisk before measuring) – The base for a low-carb cake.
  • 4 tablespoon coconut flour (whisk before measuring) – Adds structure and absorbs moisture.
  • 2 teaspoon baking powder – Helps the cake rise. (See alternate method below for a baking powder-free version.)
  • ¼ teaspoon salt – Balances flavors.

Step-by-Step Instructions

Step 1: Prepare the Pan

  1. Preheat oven to 325°F (163°C).
  2. Cut a piece of parchment paper to fit the bottom of an 8-inch round cake pan.
  3. Spray or butter the pan, then line it with the parchment paper.

Step 2: Mix the Batter

  1. In a mixing bowl, cream the butter, vanilla extract, and sweetener together until smooth.
  2. Add one egg and beat until light and fluffy.
  3. Mix in the ricotta cheese, lemon zest, and lemon juice until fully combined.
  4. In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt to remove any lumps.
  5. Add ⅓ of the dry ingredients into the wet mixture and stir to combine.
  6. Add an egg, mix, and repeat until all ingredients are incorporated.

Step 3: Bake the Cake

  1. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  2. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 15-20 minutes, then run a knife around the edges.
  4. Flip the cake onto a cooling rack and allow it to cool completely.
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Baking Without Baking Powder

If you prefer a version without baking powder, follow these adjustments:

  1. Separate the eggs – Place whites in one bowl and yolks in another.
  2. Whip the egg whites – Beat to soft peaks to provide natural lift.
  3. Prepare the batter – Cream butter, sweetener, and vanilla. Add yolks, ricotta, lemon juice, and zest.
  4. Fold in dry ingredients – Stir gently until combined.
  5. Fold in egg whites – Work in thirds, carefully folding to keep the batter airy.
  6. Bake as usual – Follow the same baking and cooling instructions.

Serving Suggestions

✔ Dust with Powdered Sweetener – Use Swerve Confectioners for a sugar-free option.
✔ Top with Fresh Berries – Blueberries, raspberries, or strawberries pair beautifully.
✔ Drizzle with Lemon Glaze – Mix powdered sweetener with lemon juice for a zesty touch.
✔ Serve with Whipped Cream – A sugar-free whipped topping makes it extra indulgent.

Tips for the Best Lemon Ricotta Cake

✔ Use Fresh Lemons – Bottled juice lacks the fresh, bright citrus taste.
✔ Room Temperature Butter – Helps create a smooth batter.
✔ Don’t Overmix – Keep the batter light for a soft texture.
✔ Cool Before Cutting – Slicing too soon can cause the cake to crumble.

Storage & Make-Ahead

Room Temperature

  • Wrap in plastic wrap and store on the counter for up to 3 days (if not humid).

Refrigeration

  • Store in an airtight container in the fridge for up to 5 days.
  • Tip: Warm slightly before serving for the best texture.

Freezing

  • Wrap slices in plastic wrap and freeze for up to 2 months.
  • Thaw overnight in the fridge and warm before serving.

FAQs

1. Can I use cream cheese instead of ricotta?

Yes, but the texture will be denser. Ricotta gives a lighter, fluffier cake.

2. What’s the best low-carb sweetener to use?

Swerve Granulated or Lakanto Classic work best, as they measure like sugar.

3. Can I use only almond flour?

Coconut flour helps with texture, but if you omit it, increase almond flour to 1 ¼ cups.

4. How do I make a dairy-free version?

Use vegan butter and replace ricotta with a dairy-free alternative like almond-based ricotta.

Conclusion

This Diabetic Lemon Ricotta Cake is a wonderfully moist and flavorful dessert that’s low-carb, gluten-free, and diabetic-friendly. The combination of tangy lemon and creamy ricotta makes for a light yet satisfying treat.

Whether you enjoy it plain or topped with fresh berries, this cake is a must-try for anyone looking for a delicious sugar-free dessert. Try it today and savor every bite!

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