Health

Diabetic Lemon Ricotta Cake

admin 2 min read

Diabetic-Friendly Lemon Ricotta Cake (Low Carb)

A moist, lightly sweet lemon ricotta cake made with almond flour and coconut flour. It’s a simple, bakery-style dessert that fits a low-carb lifestyle and is suitable for many people looking for diabetic-friendly recipes.

Diabetic Lemon Ricotta Cake

Ingredients

  • 2 oz (57 g) soft butter (½ stick)
  • ½ cup low-carb sweetener (such as Swerve Granulated or Lakanto Classic)
  • 4 large eggs, cold
    • Use 1 extra egg if you’re making the version without baking powder.
  • 1 cup (250 g) whole milk ricotta, cold
  • 1 ½ tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (zest of 1 lemon)
  • 1 teaspoon vanilla extract
  • 1 cup almond flour (whisk before measuring)
  • 4 tablespoons coconut flour (whisk before measuring)
  • 2 teaspoons baking powder (see note above for no-baking-powder option)
  • ¼ teaspoon salt

Preparation

  1. Preheat the oven to 325°F (163°C).
  2. Cut parchment paper to fit the bottom of an 8 x 2-inch round cake pan.
  3. Grease the pan with butter or spray, then place the parchment on the bottom.
  4. In a small bowl, add all dry ingredients and whisk well to remove lumps.

Method

  1. In a mixing bowl, cream the butter, vanilla, and sweetener until smooth and fully combined.
  2. Add 1 egg and beat until the mixture becomes lighter and fluffy.
  3. Add the ricotta, lemon zest, and lemon juice, then mix until evenly blended.
  4. Add the dry ingredients in three portions:
    • Mix in ⅓ of the dry ingredients
    • Add 1 egg, then mix again
    • Repeat this process until everything is incorporated, ending with the final egg

Bake and Cool

  1. Gently spread the batter into the prepared pan using an offset spatula.
  2. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
  3. Remove from the oven and cool in the pan for 15–20 minutes.
  4. Run a knife around the edges to loosen the cake, then turn it out onto a rack to cool completely.

Storage and Serving

  • Wrap leftovers tightly in cling film.
  • Keep at room temperature for up to 3 days (avoid this if your kitchen is hot or humid), or refrigerate for longer storage.
  • If chilled, warm slightly before serving for the best texture.
  • Makes 9 servings, approximately 3.5 net carbs per slice.