Lemon Ricotta Cake - Keto Lemon Cake

Lemon Ricotta Cake is an easy Italian cake made from ricotta cheese and almonds. This gluten-free flourless cake can be made with or without leavening. The texture is delicate yet firm and it's one of the best keto lemon cake recipes around.

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Italian lemon ricotta cake on cake stand. Slices of cake on white plates with colorful napkin to the side and lemons behind.

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I’ve spoken before about my mother being a great cook and shared her recipe for low carb meatballs last year. Her delicious meals and passion for cooking sparked my own interest in cooking. Since mom can’t cook anymore I’ll make her this simple Italian cake to celebrate Easter when we visit.

Lemon Ricotta Cake - Italian Ricotta Cake

Lemon ricotta cake is a rich and delicious Italian dessert. It’s simple to make, often boasting a cheesecake-like or pudding-like texture in the middle.

Two traditional ingredients for lemon ricotta cake are ricotta cheese and ground almonds, both of which are perfect for low carb baking.

Slice of keto lemon ricotta cake with powdered sugar on a white plate with fork.

My version of lemon ricotta cake does not have a pudding-like consistency but is nice and moist. The texture is delicate yet firm. It's one of the most perfect keto lemon cake recipes around and you can bet it's been copied.

Adding a little coconut flour to the almond flour helps achieve a fluffier texture and crumb, but oat fiber, whey protein powder, or more almond flour can be subbed instead. Keep in mind that the texture will differ from the original recipe when using subs.

What I like about this recipe is that it can be made with or without leavening making it appropriate for Easter or Passover.

To make without leavening, simply separate the eggs, whip the whites to soft peaks and fold them into the batter. An extra egg is necessary for this technique to be successful.

This beautifully simple lemon cake is best served with a sifting of powdered sweetener, a spoonful of blueberry sauce, raspberry sauce, a lemon glaze, or a dollop of whipped cream.

This keto lemon ricotta cake is best served at room temperature and since it’s not overly sweet it’s appropriate for breakfast, a snack (tea), or dessert.

Lemon Ricotta Cake is 3.5 net carbs per serving.

Lemon Ricotta Cake

Lemon Ricotta Cake is an easy Italian cake made from ricotta cheese and almonds. This gluten-free flourless cake can be made with or without leavening. This sugar-free recipe is perfect for low carb and keto diets.

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Course: Dessert

Cuisine: Italian

Keyword: lemon, ricotta cheese

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 212kcal

Ingredients

½ stick soft butter (2 oz/57 g)
½ cup low carb sugar (Swerve Granulated or Lakanto Classic)
4 large eggs (cold) (one more egg if not using baking powder)
1 cup whole milk ricotta cheese (cold) (250 g)
1 ½ tablespoon fresh lemon juice
1 teaspoon lemon zest (zest from one lemon)
1 teaspoon vanilla extract

Dry Ingredients

1 cup almond flour (whisk before measuring)
4 tablespoon coconut flour* (whisk before measuring)
2 teaspoon baking powder** (see directions for version without baking powder)
¼ teaspoon salt

Instructions

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 ⅓ 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.

Video

Notes

* You can sub 3 tablespoon of oat fiber (or whey protein isolate) for the coconut flour or use ⅓-1/2 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.

I always use cold eggs and liquids in my baked goods. The erythritol makes things cold as it melts, so I don't bother having the ingredients sit out on the counter. The exception is butter and cream cheese. I soften in the microwave just before beginning a recipe.

Nutrition Facts

Lemon Ricotta Cake

Amount Per Serving

Calories 212 Calories from Fat 153

% Daily Value*

Fat 17g26%

Carbohydrates 7g2%

Fiber 3.5g15%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 212kcal | Carbohydrates: 7g | Protein: 8g | Fat: 17g | Fiber: 3.5g

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