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Home » Recipes » Desserts

Lemon Ricotta Cake - Keto Lemon Cake

By Kim Hardesty

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.

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

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.

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

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.
4.93 from 78 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Keyword: lemon, ricotta cheese
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 9
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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About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Heather Kirkup

    August 28, 2023 at 1:03 pm

    Oh my goodness! I made this cake this evening. Followed the recipe to the letter. I’ve just had a slice. It is soooooo delicious! Melt in your mouth moist, lemony heaven! Thank you, Kim, for your recipe! 🙏🏻

    Reply
  2. Julie P

    June 21, 2023 at 10:02 pm

    This recipe was a big success. I added raspberries. Great recipe

    Reply
  3. Bell

    June 06, 2023 at 12:59 pm

    Hello!
    I have discovered your blog

    I wanted to know if you can tell me the measurements in grams of the Lemon Ricotta Cake recipe

    From low carb sugar and almond flour, you put it in cups and I don't know the fair equivalence
    Thank you

    Reply
    • Kim Hardesty

      June 14, 2023 at 7:33 am

      Hi Bell,

      I have a conversion chart under "Start Keto". Unfortunately it is towards the bottom. Print this out and it will help.
      https://www.lowcarbmaven.com/low-carb-ingredient-conversions-american-metric/

      -Kim

      Reply
  4. LINDA SMITH

    February 26, 2023 at 3:46 pm

    Delicious cake...so moist and flavorful with just the right amount of sweetness... will definitely make this often!

    Reply
  5. Flee

    September 04, 2022 at 7:43 pm

    Can’t wait to try

    Reply
  6. KIM O

    November 15, 2021 at 11:39 am

    Could you replace the coconut flour with protein powder? I'm allergic to coconut 🥥

    Reply
    • Kim Hardesty

      November 16, 2021 at 11:32 am

      Hi Kim. You might. Protein powder lends structure and dries-out baked goods a little so that they aren't overly wet, but it isn't super absorbent like coconut flour. If you have oat fiber, I would replace the coconut flour with 5-6 tablespoons. I think that would be a better replacement. -Kim

      Reply
  7. Spenbo

    October 05, 2021 at 9:27 am

    Hello,
    Does the baking powder version use 1 or 4 eggs? In the method you mention one but in the ingredients there are 4.

    Reply
    • Kim Hardesty

      October 06, 2021 at 2:54 pm

      Hi Spenbo. Use 4 eggs in the baking powder version. Add another (for a total of 5 eggs) if NOT using baking powder. I will try to make the instructions more clear. After adding the first egg to the ricotta mixture, then add an egg and one third of the dry ingredients, add another egg and another third of the dry ingredients, then the final egg and the remaining third of the dry ingredients. Let me know if I need to provide more clarification. -Kim

      Reply
    • Monika

      December 12, 2021 at 1:42 am

      Love this cake, so thrilled it actually has the tangy lemon taste, too many lemon cakes are sweet which for me defeats the purpose. Awesome recipe thank you 🙏 anyone tested if it freezes well?

      Reply
      • Kim Hardesty

        December 14, 2021 at 9:04 am

        It freezes well, Monika. I'm glad you are happy with the recipe. -Kim

        Reply
  8. Jennifer

    September 29, 2021 at 7:45 pm

    This looks amazing. What would you recommend for a substitute for almond flour for those of us who sadly have an almond allergy?
    Thank you for all your amazing recipes.

    Reply
    • Kim Hardesty

      September 30, 2021 at 9:20 am

      Hi Jennifer. Unfortunately, I haven't worked on developing this recipe as an all coconut flour cake. You could try ground sunflower seed flour. The sunflower seeds might turn green as the cake bakes, but it won't affect the flavor or texture. -Kim

      Reply
  9. Margaret

    July 04, 2021 at 8:06 am

    Simple ingredients. Easy to make.

    Reply
  10. Sonija Gierman

    June 28, 2021 at 6:05 pm

    OMG this looks so yummy! Sadly I don't have round cake pan. Can I do it as cupcakes (mini cheesecakes) if so do I adjust the cooking time?

    Reply
    • Kim Hardesty

      June 29, 2021 at 9:33 am

      Hi Sonija. Yes, you can make the recipe into cupcakes. I don't have a cooking time, but I would check them at 10 minutes, then every 2 minutes after that. -Kim

      Reply
  11. Amanda Bishop

    June 14, 2021 at 11:46 am

    I have tried a couple of versions of this cake, this was by far the best. Lovely and light and moist.

    Reply
  12. Elizabeth

    June 07, 2021 at 6:54 am

    Absolutely delicious!

    Reply
  13. Patty

    May 31, 2021 at 3:41 pm

    Made this recipe for the first time ... it was a huge hit. Moist, flavorful, I will definitely make this again.

    Reply
  14. Alessandro Morelli

    May 24, 2021 at 10:23 am

    Thank you for sharing! Best low carb cake EVER!
    You even shared the suggested size of pan that should be used.

    Reply
  15. Devashree Batham

    May 03, 2021 at 2:27 am

    Hey!
    Is there something that we can substitute the eggs with and still keep it keto/ low carb?
    Would love if you can give me a tip!

    Reply
    • Kim Hardesty

      May 03, 2021 at 10:32 am

      Hi Devashree. Unfortunately, this recipe does not have a substitute for the eggs, since they take up such a large portion of the recipe. You can use a flax egg or chia egg in recipes in which only 1-2 eggs are used, but it can be tricky to do in low carb baking. -Kim

      Reply
  16. Elizabeth Price

    April 06, 2021 at 1:39 pm

    Great recipe--the ricotta makes the cake moist and goes well with the lemon. We served it with a simple homemade blueberry sauce. I can't help but hope that there is a successful cornbread could lurking inside this recipe too--just a few tweaks might get us there! ; )

    Reply
    • Kim Hardesty

      April 06, 2021 at 2:29 pm

      Hi Elizabeth. I have a great recipe for cornbread and it tastes just like it. Try this jalapeno skillet cornbread recipe. Use part skim mozzarella cheese instead of the cheddar, omit the jalapenos, add 2 tbsp sweetener and pour it into a square pyrex baking dish (8 inch), lined with parchment. Bake at 350 F. You will have to watch the baking time because it is different in a glass baking dish than a cast iron skillet. My dad thought it was regular cornbread. I cut the recipe into 9 pieces which are 2.9 net carbs each. -Enjoy

      Reply
  17. Marilyn

    March 29, 2021 at 3:58 pm

    This cake is moist and has a wonderful lemon taste. It will be high on my list of everyday and company desserts. Yum!

    Reply
  18. smm

    March 27, 2021 at 5:27 pm

    I typically cut the sweetener in half on most (if not all) recipes I encounter, because I always think it is too sweet as written. For all your recipes, will you let us know if we can cut the sweetener by some amount for a less sweet version? Think European desserts, not American. Here's hoping! Thank you!

    Reply
    • Kim Hardesty

      March 29, 2021 at 8:58 am

      Hi. I don't think my desserts are overly sweet as I don't like things too sweet myself. I would try as written the first time and then adjust down if you think it needs it. I doubt you will need to cut the sweetener in half, though. -Kim

      Reply
  19. brenna

    March 25, 2021 at 6:57 pm

    can i use ricotta cheese made with part skim milk?? thank you :)

    Reply
    • Kim Hardesty

      March 26, 2021 at 9:36 am

      Yes, Brenna. -Kim

      Reply
  20. Christina

    March 17, 2021 at 7:09 pm

    Made this today and it is sooo yummy. Served with sliced strawberries and coconut whipped cream. Thank you for another great recipe.

    Reply
  21. Sharon Cooper

    March 15, 2021 at 11:39 am

    Can you use all coconut flour?

    Reply
    • Kim Hardesty

      March 15, 2021 at 12:07 pm

      That would be a completely different recipe, Sharon, that I would need to test many times to get right. Try my Keto Blueberry Muffin recipe and put it in a 6-inch pan or try my Keto Chocolate Pound Cake (8-inch pan) or Keto Chocolate Zucchini Muffin recipe (8-inch pan). All are made with only coconut flour, but you will have to line the bottom of the pans with parchment paper and watch them as they bake. -Kim

      Reply
  22. Carrie B

    March 07, 2021 at 5:45 pm

    Hi Kim:
    Super yummy! I have made this cake 3x's now and I really just LOVE it. I intend to experiment making it with other flavors as well. (Or, you could add to your recipe with other flavors/measurements/etc....?
    Thanks!
    Carrie B

    Reply
  23. HMCK

    February 20, 2021 at 8:22 pm

    Absolutely love this cake. Thank you! I would love to turn this into a chocolate ricotta cake. Would you recommend substituting 2 Tbls of cocoa powder for the coconut flour?

    Reply
    • Kim Hardesty

      February 21, 2021 at 6:55 am

      I'm happy you enjoy the recipe, HMCK. Yes, it's absolutely appropriate to sub the cocoa for part of the coconut flour. You can do that to any almond flour cake recipe that uses a smaller amount coconut flour to improve texture. Enjoy! -Kim

      Reply
  24. Irina Trosman

    February 07, 2021 at 1:31 pm

    very good, thank you!

    Reply
  25. Ann

    February 07, 2021 at 11:39 am

    We love this cake!!

    Reply
  26. Dre

    January 22, 2021 at 8:31 pm

    Hi, can I use brown sugar instead? And if so, would it be the same amount?

    Reply
    • Kim Hardesty

      January 23, 2021 at 5:44 am

      You can and it will, Dre. -Kim

      Reply
  27. Sonia

    December 23, 2020 at 3:03 pm

    First time baking Keto treats. Wow, baked perfectly and was divine. Easy instructions, I simply tweaked it with more zest and a squeeze of lemon juice on top of the warm cake. Making it again today for Christmas tomorrow.❤

    Reply
  28. Lynn CHIA

    December 19, 2020 at 3:02 am

    Can I use frozen ricotta cheese for this recipe? Thank you.

    Reply
    • Kim Hardesty

      December 19, 2020 at 12:13 pm

      Hi Lynn. I don't know what frozen ricotta cheese is. Is it just ricotta cheese that has been frozen? I don't know if freezing it changes the texture at all because I've never frozen it. Also, I'm sure you know this, but the ricotta cheese must be completely thawed before use. -Kim

      Reply
    • Sandy

      February 22, 2021 at 10:53 am

      Best keto lemon ricotta cake recipe ever!! Hands down..thank you!!

      Reply
  29. Dawnj

    November 28, 2020 at 9:28 am

    Love this cake! I liked it raised nicely in the pan and had a fluffier texture than most keto recipes and tastes fantastic! As suggested served with a berry sauce. THANK YOU for creating and posting this recipe!

    Reply
  30. Carole

    November 16, 2020 at 8:55 am

    This recipe is SUPERB! Thank you for all your recipes and advice about how to get the perfect results.

    Reply
    • Kim Hardesty

      November 16, 2020 at 9:29 am

      I'm so happy you like the recipe, Carole. I hope you have a safe and happy Thanksgiving! -Kim

      Reply
  31. Micki

    November 06, 2020 at 12:06 pm

    Made this cake today. Turned out beautifully. Under nutritional facts I noticed calories for cake were 212. Is that for just one slice or whole cake? I apologize if this is a silly question. My husband is doing keto night he also watches his calorie intake. Thank you for your recipe.

    Reply
    • Kim Hardesty

      November 07, 2020 at 9:01 am

      Hi Micki. I'm glad you like the recipe. Yes, the calories are approximately 212 per slice. Enjoy your weekend. -Kim

      Reply
  32. Judie

    October 12, 2020 at 9:07 am

    I love this recipe, it comes out perfect everytime. But I make it in an 8x8.

    Reply
  33. Maxine Gregory

    September 10, 2020 at 4:44 pm

    Been watching my carbs so i just tried this recipe it was a good cake i think a little cool whip would had been good on top , I also bake it in my Air Over cut the baking time in half .

    Reply
    • Claudia

      September 22, 2020 at 10:10 am

      Can you tell me how you did that and how long did you put them I for? I will try my instant pot and see how it turns out

      Reply
  34. Marta

    August 30, 2020 at 6:44 pm

    Amazing

    Reply
  35. Nirmala Jayaraj

    August 30, 2020 at 2:49 pm

    Hubby tried this and said “ this is keto”??
    Loved this cake! It’s a keeper.

    Reply
  36. Susana

    August 11, 2020 at 1:16 pm

    Hi, do you use salted or unsalted butter in this recipe?

    Reply
    • Kim Hardesty

      August 13, 2020 at 8:36 am

      Hi Susana. I prefer to use salted butter, but for most of the recipes on the blog I use unsalted (unless otherwise specified) so that people watching their sodium intake can control the amount of salt they are using. -Kim

      Reply
  37. Natalia Roman

    August 02, 2020 at 12:05 am

    Looks delicious. Can’t wait to make it!!
    Any chance you have the quantities in metric? I wouldn’t know how to convert them

    Many thanks
    Natalia

    Reply
    • Kim Hardesty

      August 02, 2020 at 6:53 am

      Hi Natalia. I added the ricotta cheese in metric by typing into Google "1 cup ricotta cheese in grams". For the dry ingredients, I have a U.S. to Metric converter on my site listed under "Start Keto" (I have linked to it for you). You should be able to find equivalents for most dry low carb ingredients there. -Kim

      Reply
      • Natalia

        August 03, 2020 at 2:12 am

        Fantastic! Thank you so much for the quick and helpful reply. Can hear the ricotta cheese already dancing inside the fridge ;-)

        Reply
  38. Pessie

    July 30, 2020 at 6:33 pm

    This was delish! I used a pie pan and it was still perfect!

    Reply
  39. Leila

    July 26, 2020 at 5:23 pm

    I made this cake yesterday and it is delicious! It tastes like regular cake not gluten free. Thank you for the recipe.

    Leila

    Reply
  40. Leah

    July 26, 2020 at 7:34 am

    This cake was amazing!! I doubled the lemon juice but also doubled the sugar. my 5-year-old and my husband just loved it as well!

    Reply
  41. Jen

    July 25, 2020 at 12:19 pm

    I"m thinking of adding blueberries. Anyone try this? Any guidance or suggestions. Will this work?

    Reply
    • Kim Hardesty

      July 27, 2020 at 9:18 am

      This cake is very moist. I'm not sure what the extra moisture from the blueberries would do. I have a lemon bundt cake which is amazing and I would absolutely add blueberries to that recipe. -Kim

      Reply
  42. Marissa M

    July 24, 2020 at 12:58 pm

    Will the recipe work for muffins or in loaf pan

    Reply
    • Kim Hardesty

      July 25, 2020 at 8:05 am

      I haven't tried it as muffins or a loaf. -Kim

      Reply
  43. Susan

    July 23, 2020 at 6:52 pm

    This recipe is uncomplicated and delicious.
    I used organic coconut oil and more zest.
    Just delicious!

    Reply
  44. Rebecca

    July 06, 2020 at 10:49 pm

    i love this recipe because i am not a talented baker and this recipe is simple enough for me to execute without error. i have made it several times in the past few years and i just wanted to thank you. this cake has eliminated the hardest part of keto for me: not having shortbread with my tea.

    i would like to mention that i did not have ricotta on-hand today, but i did have cream cheese, so i substituted it one-to-one. the cake's texture and lemon flavor are exactly the same, but it's not sweet at all. CC has more salt than RC, so i wonder if the sweetness could be corrected by adding less or no salt.

    i also portion this recipe into 2-4 small pyrex bowls rather than 1 whole cake. they brown nicely at the same temperature, but finish baking about 15 minutes sooner.

    i did see that you have a cream cheese lemon bundt, but i didn't have all the ingredients to try that recipe instead.

    again, thank you for your lovely recipes.

    Reply
    • Kim Hardesty

      July 07, 2020 at 8:02 am

      I'm glad you like the recipe, Rebecca. You would probably need to add a little more sweetener as well as omit the salt when using cream cheese. Ricotta cheese is a little sweet where as cream cheese is not. -kim

      Reply
  45. Shannon

    June 04, 2020 at 11:24 am

    This sounds AH-mazing! Can't wait to try it. I don't have the fancy sugar you recommend, but wonder about subbing in maple syrup or honey... Have no idea how much though. Thoughts? Even knowing the amount of regular sugar would help. Thanks!!!

    Reply
    • Kim Hardesty

      June 04, 2020 at 1:30 pm

      Hi Shannon. I made it with regular sugar for my mother and it was wonderful! Just use the same amount and taste to see if it is sweet enough for you. Enjoy -Kim

      Reply
  46. Nerissa Smith

    June 02, 2020 at 1:12 pm

    Half a stick of butter is 4oz? Is it half a stick or two ounces?

    Reply
    • Kim Hardesty

      June 02, 2020 at 3:34 pm

      Hi Nerissa. In the U.S., one pound of butter consists of 4, 4-oz sticks of butter. The recipe calls for 1/2 stick of butter which is also 2 oz. Enjoy the recipe. -Kim

      Reply
  47. Sally

    May 27, 2020 at 9:17 am

    Delicious and easy! Nice to make something so protein-packed that we can eat it guilt-free for breakfast. My instinct was to keep it in the fridge (ricotta!) but it gets yummier day by day when left in a tin on the counter. Just ate a 4th day piece and it was peak.

    I use a springform pan lined with parchment; no problems at all with removing it or falling apart. Thanks for a great recipe that made it into my binder of recipes to repeat.

    Reply
  48. nesanet

    May 23, 2020 at 5:26 pm

    After 20 minutes of letting it cool down, the cake fall apart.

    Reply
    • Kim Hardesty

      May 25, 2020 at 7:49 am

      Hi Nesanet. I have never had this cake fall apart on me nor have I heard that complaint. Can I have more info to help you troubleshoot? Did it fall apart when you tried to take it out of the pan? Did you spray/grease your pan and line it with parchment as per the instructions? The number one reason cakes fall apart is because the baker didn't grease the pan or line the bottom with parchment paper. Please let me know if it was some other reason so I can help you figure out what went wrong. This is a very nice cake. -Kim

      Reply
      • Caroline

        May 01, 2021 at 7:48 am

        Made this today. Followed recipe instructions exactly. Cake fell apart when taking out of the tin.

        Reply
        • Kim Hardesty

          May 01, 2021 at 12:41 pm

          Hi Caroline. While I don't doubt you, I have never had that happen nor heard of it happening. Did you use almond flour (blanched finely ground almonds) and not almond meal (coarsely ground almonds with the skins)? Baking with almond meal can be disastrous! Did you spray the pan and line the bottom with parchment? To turn it out, try putting the cooling rack on top of the pan. Then, while keeping one hand on the pan and the other on the cooling rack, gently invert the pan on the rack and gently lift the pan from the cooling rack. I hope this helps. -Kim

          Reply
  49. Coraline

    May 20, 2020 at 12:39 pm

    Super buona :)))
    avec le zeste de citron c'est tout simplement délicieux!!!
    à faire et à refaire sans limites
    thanks for sharing this

    Reply
    • Kim Hardesty

      May 21, 2020 at 7:48 am

      Je suis content que tu aimes ça, Coraline. Passe une bonne semaine! -Kim

      Reply
  50. Joan Benson

    May 19, 2020 at 2:48 pm

    Tried making it at home and it was a great success, despite my use of coconut sugar. When I made it for daughter and son-in-law I added more lemon zest and used her natural cane sugar and had to use a 9 inch pan. Great results!

    Reply
  51. _jmbx

    May 14, 2020 at 7:19 am

    Hi I just made this and it’s delish, just wanted to know if it is suitable to freezer?

    Many Thanks

    Reply
    • Kim Hardesty

      May 14, 2020 at 10:00 am

      Yes, it freezes beautifully. -Kim

      Reply
  52. Nanci

    May 13, 2020 at 8:53 pm

    Making this for the second time this week! I overheard my husband telling a colleague that not only was this the best keto cake he’s ever had, but he thinks it might be THE best cake he’s ever had! The texture is delicate yet firm. I added the entire zest from one large lemon. It’s perfect. We started eating it with a lemon glaze but quickly realized that the cake is perfect just on its own. Thank you for this dessert delight!

    Reply
    • Kim Hardesty

      May 13, 2020 at 9:40 pm

      Nanci, I'm thrilled you and your husband like this cake. Thank you for taking the time to come back to the site to let me know. Be well. -Kim

      Reply
  53. Pat

    May 13, 2020 at 9:46 am

    This is the second time I've made this cake it is absolutely fantastic. Loved it I am a cake lover and was one thing I really missed on low carb. However this will be my go to fix. Thank you so much.

    Reply
    • Kim Hardesty

      May 13, 2020 at 10:02 am

      I'm glad you liked the cake, Pat. Thanks for taking the time to come back and let me know. Enjoy your week! -Kim

      Reply
  54. Eric

    May 10, 2020 at 11:05 am

    Hi Kim

    I always want to make a cottage cheese cheese cake. Do you have any recipes of cheese cake made with cottage cheese?

    Love to hear from you.

    Reply
    • Kim Hardesty

      May 10, 2020 at 11:39 am

      Hi Eric. I bet you could use cottage cheese for this cake, but you would have to put it in the food processor first. It might be a little grainy in texture but I'm not sure. You may need to add a little cream depending on how dry the texture of the cottage cheese is when pureed. I think it may be worth the experiment. I'm getting ready for an out of state move so I'm currently not testing recipes for a few months. I would love to hear how it turns out. OH! One more thing. You can replace up to half of the cream cheese in cheesecake recipes with cottage cheese. I would add sour cream though, to add a little creaminess. -Kim

      Reply
      • Eric Cher

        May 11, 2020 at 7:25 am

        I will definitely give it a try during the lockdown in Toronto. Will let you know.
        Thank you again.

        Reply
  55. Eric Cher

    May 09, 2020 at 11:22 am

    I followed the instructions of this lemon ricotta cake. However, it tastes kind of funny. Should I use baking powder or baking soda since there is acid (lemon juice) in this recipe.
    Just try to clarify.

    Reply
    • Kim Hardesty

      May 09, 2020 at 12:05 pm

      Hi Eric. I have never had anyone say that the cake tastes funny, so I'm scratching my head here. My first thought is what sweetener did you use and is it a sweetener you regularly use or a new brand? The second thing I'm wondering is if the lemon that was used had some funky wax or coating on the skin. The lemon juice is there for tartness and flavor. I purposely chose to use baking powder in the recipe because when I used baking soda, it made the cake taste sulfury. That's true of many low carb recipes that include several eggs and baking soda. By switching to baking powder, the problem is lessoned or disappears all together. I test and tweak my recipes extensively to minimize that phenomena. Do you think that is what happened? Could it be the coconut flour you taste? Just thinking out loud here. -Kim

      Reply
      • Eric

        May 10, 2020 at 8:31 am

        Thank you so much for your response. Overall, I did enjoy the cake and it is very light with great texture. I will definitely make this cake again without the monk fruit extract sweetener.
        I used Lakanto Mondfruit sweetener plus few extra drops of monk fruit extract sweetener.
        I cleaned the lemons with baking soda before using the skin.

        Thank you very much.

        Reply
  56. AM Martin

    May 03, 2020 at 3:52 pm

    I ended up making muffins and they are glorious, tender, lemony marvels! (I did have to sub about 1 oz cream cheese with the ricotta to make a full cup of the cheese portion of the recipe, but it didn't seem to do any harm.) What an unbelievably great recipe, I think it is easily the best keto/low carb dessert I've found yet. I've been making your Chicken Minestrone for the last year and a half, and it is also spectacular. Thanks for sharing your recipes!

    Reply
    • Kim Hardesty

      May 04, 2020 at 9:50 am

      I'm so glad you like the cake, AM. It's one of my favorites. -Kim

      Reply
    • Marlene Wilhelm

      January 04, 2021 at 9:23 am

      AM Martin
      I’ve been trying to figure out how to convert this cake recipe into muffins.
      Can you share the temperature and time you used to bake the muffins?
      Thank you!

      Reply
  57. Valorie

    April 21, 2020 at 7:12 pm

    Delicious!

    Reply
  58. Katherine

    April 13, 2020 at 5:56 pm

    I made these as mini loaves and added chia seeds...amazing! Not craving poppy seed lemon muffins anymore!

    Reply
  59. Alannah Sinclaire

    March 28, 2020 at 3:13 pm

    Very moist, love the texture but much less lemony that expected. Next time I'm going to triple the lemon zest, but will still drizzle with lemon juice honey glaze.

    Reply
  60. Jennifer

    March 20, 2020 at 3:04 pm

    This is delicious. I will definitely make it again. Comes together quickly and doesn’t need a bunch of ingredients

    Reply
  61. Suzanne

    March 19, 2020 at 1:09 pm

    This looks delicious! Thank you for sharing!

    Reply
  62. Susanna

    March 09, 2020 at 9:20 am

    This is a keeper! So light and delicious. I made a raspberry sauce to go on top that was also a hit.

    Reply
  63. Peggy

    March 03, 2020 at 7:07 pm

    This Lemon Ricotta Cake is amazing! Moist, beautiful texture and totally addictive when served with a few blueberries and a cup of tea!

    Reply
    • Kim Hardesty

      March 04, 2020 at 9:10 am

      I'm so happy you enjoyed the cake, Peggy! -Kim

      Reply
  64. Helen

    February 17, 2020 at 12:00 pm

    I would love a gluten free plain cake that will cater for 10 people if possible. Thanking you in advance

    Reply
    • Kim Hardesty

      February 17, 2020 at 1:09 pm

      Hi Helen, without much information to go on I have a few suggestions:
      Sour cream cake: https://www.lowcarbmaven.com/sour-cream-cake-keto-low-carb/
      Vanilla Cupcakes: https://www.lowcarbmaven.com/low-carb-vanilla-buttermilk-cupcakes-cream-cheese-frosting/ You can make this into 2 8 inch layers. I don't know what the baking time would be, you would have to watch it.
      Bundt Cake: https://www.lowcarbmaven.com/low-carb-bundt-cake-keto/ This is really good. Replace lemon juice with water and lemon extract with more vanilla.

      I hope this helps. -Kim

      Reply
  65. Andre

    February 09, 2020 at 7:28 pm

    It was a hit! I made the version with levening and because I didn’t have coconut flour I substituted coconut sugar so I would still end up with that hint of flavor. It was delicious.

    Reply
  66. Loryn Martin

    February 09, 2020 at 2:18 pm

    Tried this out it was very nice!

    Reply
    • Kim Hardesty

      February 09, 2020 at 6:09 pm

      I'm happy you liked it, Loryn. -Kim

      Reply
  67. Natalie

    December 01, 2019 at 11:00 pm

    Super moist.

    Reply
  68. Trisha

    November 22, 2019 at 11:47 am

    I am not very adventurous in the kitchen, but I wanted to try a low-carb, non-sugar dessert for my book club. I added 1/4 tsp of lemon extract, and topped it with your lemon glaze recipe. Oh, my word!! So good!! Everyone loved it (and there are a couple of hard-core foodies in this group, lol)! The one leftover piece was even better for breakfast this morning. I will definitely make this again. Thank you!

    Reply
  69. Dori Lonero

    November 10, 2019 at 5:17 pm

    Kim, you are a culinary genius! I have made this ricotta cake about 6 times and my family and friends love it. My Italian gourmand son-in-law even asked for the recipe. I tried to convert it to a chocolate cake but it did not turn out so well. I noticed you have a recipe for chocolate cake with chia seeds. I’ll try that next time. Thank you for sharing your recipes with the world.

    Reply
    • Kim Hardesty

      November 10, 2019 at 5:40 pm

      Hi Dori, I'm glad you like the cake. I would try the chocolate walnut cake. It's my favorite chocolate cake on the blog so far. I think you will like it. -Kim

      Reply
  70. malou

    September 22, 2019 at 11:57 pm

    this cake ended up rubbery and very hard to swallow. It was very dry. Most unappealing.

    Reply
    • Kim

      September 23, 2019 at 7:17 am

      Hi Malou. I'm not sure what happened because this is a very moist cake, as all of the comments and 5 star ratings can attest. Did you make any ingredient swaps? It's almost impossible to get a rubbery effect with almond flour - although overcooking will produce a dry result. Give me some more details and I'll try to troubleshoot with you so you can get the same results I did. -Kim

      Reply
      • Vicky

        February 23, 2020 at 4:07 pm

        It had to be user error - this cake is anything but dry! I used about double the zest/juice, but kept everything as-is. One of the best low-carb desserts I've ever had!

        Reply
  71. Janet Schmidt

    August 28, 2019 at 9:59 am

    Can I put fresh blueberries in my lemon ricotta cake? If so, how many?

    Reply
    • Kim

      August 28, 2019 at 12:01 pm

      I think the cake would taste great with blueberries, Janet. However, the cake is pretty moist, so maybe 1/2 cup? It depends on how big the blueberries are. -Kim

      Reply
  72. Michelle

    August 03, 2019 at 12:27 pm

    I’m not usually one for leaving comments but after making this cake for the second time in less than a week ( I took half of the first one to my sister who quickly requested the recipe), I felt compelled to. It is so soft and moist and perfect for the keto lifestyle. I refound (is that a word? It is now) after meeting soon to be hubby 7 years ago and unfortunately the baking, though scrummy, made our clothes shrink!! I’ve enjoyed being keto these last 3 months but have missed a decent tasty cake. You have created something magical that truly makes you feel like you’re being naughty when you take a bite. My only change was to use the zest from 2 lemons in the second cake, Hubby to be isn’t keto but still thinks this cake is great. Thank you from the middle of England for this recipe, I’m now off to discover more on your site.

    Reply
    • Kim

      August 03, 2019 at 4:27 pm

      I'm so happy you enjoy the recipe, Michelle, and that you have found your love again. Have a wonderful weekend. -Kim

      Reply
  73. Rissy

    June 28, 2019 at 6:26 am

    This cake is so good! I made this for my grandmother's 93rd birthday and everyone loved it! I didn't have the sugar you called for so I used a little less than a 1/2 cup of regular sugar and also added some lemon extract since I had some and one commenter mentioned using it. The cake is so moist, tasty, and beautiful. I am very happy with the results and will make again. Thanks for the great recipe!!

    Reply
    • Kim

      June 28, 2019 at 9:35 am

      Happy Birthday to your grandmother, Rissy. I'm thrilled you are happy with the results. Thank you for coming back and sharing your thoughts. Enjoy your weekend. -Kim

      Reply
  74. Kim Redeker

    June 16, 2019 at 12:33 pm

    Great tasting cake!

    Reply
  75. Danielle B

    June 11, 2019 at 8:04 am

    This recipe is great! I'm not much of a cook/baker, but I was wondering what would happen if you used the same amount of cream cheese instead of the ricotta cheese? Thanks :-)

    Reply
    • Kim

      June 12, 2019 at 10:24 am

      I haven't tried this recipe with cream cheese, Danielle, but I have a wonderful lemon bunt cake that uses cream cheese in the recipe. -Kim

      Reply
      • Danielle B

        June 13, 2019 at 10:29 am

        I'll check that out! Thanks so much!

        Reply
  76. Cathy

    June 11, 2019 at 6:56 am

    It is hard to believe this is low carb. Lovely moist lemon cake, I think I will be making this regularly, thank you x

    Reply
  77. Janeet

    June 06, 2019 at 4:32 pm

    Made this toda ,have not tried it yet but it looks good

    Reply
  78. RM

    May 27, 2019 at 6:43 pm

    Very tasty and easy to make! A winner! Thank you!

    Reply
  79. Erica B

    April 21, 2019 at 9:45 pm

    Hi Kim, I absolutely have to thank you for this recipe! I doubled the lemon zest, added a touch of lemon extract, and used a high-quality dessert ricotta. My Italian dad said it was much like a cake his mother, my nonna, used to make. He was very pleased with it. Thank you so much for helping us rekindle some memories and experience a low-carb taste of our heritage!

    Reply
    • Kim

      April 23, 2019 at 9:51 am

      Erica, this is one of the nicest things anyone has ever said. I am so happy that you and your family were able to rekindle a few cherished memories with this recipe. Thank you for taking the time to come back to the site to share your comment. Have a wonderful week -Kim

      Reply
  80. Deborah

    April 19, 2019 at 2:11 pm

    With so many rave reviews you hardly need one more.....but hey, who doesn't like to hear their recipes are fabulous. Made this for a special dinner and rave reviews all around, even from the non-low carbers. Some thought it had a texture like chiffon cake. Lovely lovely recipe. Thanks for another winner Kim.

    Reply
  81. Stephanie

    April 07, 2019 at 5:45 pm

    Had this at a birthday party and was blown away. Made it tonight but into 12 cupcakes and so good!!! Baked them 350 for 20 mins followed everything else. Macros change to 2 net carbs per "muffin".

    Reply
    • Kim

      April 07, 2019 at 7:53 pm

      I'm so glad you like the recipe, Stephanie. I'll have to try it as a cupcake recipe. Thanks for sharing your cooking info. Have a great week! -Kim

      Reply
    • Janet B

      July 01, 2019 at 3:23 pm

      I just made the muffins & they look great , can't wait to try one.
      I have made the cakk a couple of times, this is a great recipe.
      Thank you.

      Reply
  82. Helen

    April 03, 2019 at 11:54 am

    This Lemon Rocotta cake is super-duper moist and delicious! I added 1/2 tsp of lemon extract to the wet mixture and topped the cake with a lemon glaze (Lakanto powdered sugar and lemon)! Thank you, we absolutely love it! Btw I used white Lakanto sugar.

    Reply
  83. Betty

    March 27, 2019 at 5:13 pm

    Absolutely loved this dessert, was a little apprehensive about a dessert made with ricotta but I was blown away with the texture and how moist it was. I love desserts but not too sweet. If you are like me, give this a try. Thank you so much for sharing with us.

    Reply
  84. Fara

    March 16, 2019 at 11:26 pm

    Hi. Can I prepare the cake and put it in the cake tin leave it in the fridge for a few hours without baking it? I want to make this cake when my guest are arrived to serve it warm. So, I want to postpone the baking. Can I do that? Thanks

    Reply
    • Kim

      March 17, 2019 at 4:28 pm

      Hi Fara. I am not sure, I haven't tried that with this recipe. The only thing that gives me pause is that the lemon juice will cause the leavening to activate, but it may work. -Ki,

      Reply
  85. Lisa Chaikin

    March 16, 2019 at 6:05 pm

    I followed the recipe and found the Lemon flavor very delicate and the cake not sweet enough. Next time I would use Agave or Natural sugar, reduce the salt and add more grated lemon rind. Thank you for this recipe! It is a keeper.

    Reply
    • Kim

      March 17, 2019 at 4:29 pm

      Hi Lisa. Yes, it is a delicately flavored cake. Real sugar will make it super tender and delicious. I used half sugar and half erythritol blend at my mom's house and it was amazing. -Kim

      Reply
  86. Lou

    March 14, 2019 at 4:36 pm

    Hi ... I’m in Australia and only have granulated stevia. Will this work?

    Thanks so much.
    Lou

    Reply
    • Kim

      March 15, 2019 at 8:49 am

      Hi Lou. I have not tried this with granulated stevia, just an erythritol/stevia blend. I'm not sure how the texture will be affected since stevia is very concentrated and I am assuming you will only be using a tiny bit to sweeten? Other than that, yes, you can sweeten it with what you like - just sweeten to taste. -Kim

      Reply
      • Louisa

        March 17, 2019 at 9:33 pm

        Hi Kim

        Well I tried it with the stevia same amounts and it has turned out beautiful!
        I love it and so did my family.

        Thank you for a fantastic healthy low carb recipe.
        Lou

        Reply
        • Kim

          March 18, 2019 at 8:24 am

          I'm so glad it worked out. May I ask what brand of stevia you used? -Kim

          Reply
  87. Bianca Brimiah

    March 08, 2019 at 3:44 am

    Good day, thanks for this. Can the quantities be halved? Using exact ingredients, except powdered xylitol as the sweetener

    Reply
    • Kim

      March 08, 2019 at 7:32 am

      Hi Bianca, this should work if you halve the recipe - though I haven't actually tried it. I would watch it in the oven to be sure it doesn't overcook. -Kim

      Reply
  88. Lisa Hodson

    February 26, 2019 at 4:18 pm

    In just put this cake in the oven and am super excited...However i messed a step and am hoping it won't mess it up too bad. I added the four eggs one at a time. But I did this in the cream mixture. How bad is that?

    Reply
    • Kim

      February 26, 2019 at 4:30 pm

      I don't know, Lisa. We will have to see. I found that adding the ingredients the way I specified keeps the air in the batter. I hope it doesn't fall. -Kim

      Reply
  89. KG

    February 25, 2019 at 8:45 am

    This looks great. But I am wondering if I use coconut sugar, do I use the same amount? I don't use things that fake the sugar as it is bad for the hormones. I use either coconut sugar, maple syrup or raw honey. I would also like to add some blueberries. Have you tried that with this recipe? If so, does adding them make this soggy?

    Reply
    • Kim

      February 25, 2019 at 9:21 am

      Hi KG. Yes, you can use coconut sugar. The cake will be more moist with the coconut sugar. I'm not sure how the blueberries would affect the texture. I think it might make the cake a little soggy. You could make a blueberry or raspberry sauce. -Kim

      Reply
    • Erica B

      March 05, 2019 at 12:59 am

      Hi KG, are you aware that erythritol is a natural sweetener, not anything "fake?"

      Reply
  90. Jen

    February 21, 2019 at 6:12 pm

    Kim, my entire family loves this cake! I'm thinking about trying different flavors. I'm guessing other citrus would work...have you tried any other variations? Thanks so much for testing and sharing your recipes.

    Reply
    • Kim

      February 21, 2019 at 6:59 pm

      I'm so happy to hear it Jen. I tried chocolate once and didn't like it - of course I probably just didn't have the ratios right. I would love this as an orange cake with apricot glaze. The sugar-free apricot jam from Sukrin USA would be perfect. I would also like to try a grapefruit and rose extract version. I don't think I would put any fresh or frozen fruit in the batter because I think it would contribute too much moisture. What were you thinking about trying? -Kim

      Reply
      • Jen

        February 22, 2019 at 11:59 am

        Thanks Kim. You have more exotic flavor thoughts than me! I originally thought about orange, and then have considered coconut and maybe apple caramel (using extracts). We'll see how brave I get with experimenting!

        Reply
  91. Karen Hayes

    February 19, 2019 at 6:37 pm

    I don't have coconut flour, so can I just use almond flour for the whole recipe? Also, I see the extra egg you referenced above, if not using baking powder. Thank you.

    Reply
    • Kim

      February 19, 2019 at 7:44 pm

      Karen, you may use all almond flour, but the texture will be different than the original. I did not test an all almond flour version. Enjoy. -Kim

      Reply
  92. Karen Hayes

    February 19, 2019 at 6:29 pm

    Hi there. I'm looking to make this tomorrow in the version without baking powder.. Step #2 mentions separating the 4 eggs. Whites bet beaten till fluffy,. Step # 3 mentions creaming the yolks then adding a whole egg! That makes 5 eggs? Please clarify. Thanks!

    Reply
    • Kim

      February 19, 2019 at 7:47 pm

      Yes, Karen. Please use 5 eggs if not using baking powder. The whole egg, with all of the yolks, will help loosen the batter so that the whites can be folded in. -Kim

      Reply
  93. Diane

    January 07, 2019 at 3:28 pm

    Does this cake freeze well ????

    Reply
    • Kim

      January 09, 2019 at 11:34 am

      Yes, Diane. It freezes very well. Most low carb/ keto cakes freeze very well because of the almonds and fat. Enjoy. -Kim

      Reply
  94. Barb

    January 03, 2019 at 9:02 am

    Wonderful recipe! Thank you.

    Reply
  95. Diane

    November 21, 2018 at 10:40 am

    Hi!
    I made this recipe today not subbing any ingredients, and I used baking powder. It rose about half the size of your picture.
    I hope it will taste the same.
    Any thoughts?

    Thank you!
    Diane

    Reply
    • Kim

      November 21, 2018 at 1:22 pm

      Hi Diane. I'm not sure what happened. My cake rose to about 1 1/4 inches. I made sure to cream the butter and sweetener very well. Did you use the lemon juice? Was your baking powder old? You could try adding 1/4 tsp baking soda with the baking powder next time. Gently spread the batter into the pan to not destroy the air bubbles. I hope the cake tasted good even if it wasn't as high as you hoped. It is a thinner cake. -Kim

      Reply
  96. Christine belanger

    November 11, 2018 at 4:06 pm

    Can you use monk fruit for a sweatner if so how much

    Reply
    • Kim

      November 11, 2018 at 4:08 pm

      Hi Christine. Do you mean pure monk fruit or an erythritol blend like Lakanto? You can use Lakanto as a straight sub, but I don't know how much liquid monk fruit or pure monk fruit. You will have to sweeten to taste. -Kim

      Reply
  97. Petra

    November 05, 2018 at 8:38 am

    Is it possible to use regular granulated sugar instead of a sugar substitute?

    Reply
    • Kim

      November 05, 2018 at 11:17 am

      Absolutely, Petra, and it makes this cake even more delicious! Enjoy the recipe. -Kim

      Reply
  98. Kimberly

    October 15, 2018 at 7:23 am

    Hi Kim, I want to make this recipe today but all I have is powdered xylitol. How much powdered sweetener would I use in this case? Thanks for this awesome recipe!

    Reply
    • Kim

      October 15, 2018 at 8:42 am

      Hi Kimberly. I would use 3/4 cup of the powdered xylitol and adjust sweetness with stevia if you have it. One thing... xylitol attracts moisture so I don't know how the texture of the cake will be. It might be a little over moist? I don't actually know, I'm just guessing and you won't know until you make it. I hope you enjoy the cake as much as we do. Have a nice week. -Kim

      Reply
  99. Angela

    August 15, 2018 at 12:20 pm

    This cake is dangerously fantastic! I made it for the first time last night. It’s already halfway gone and I live alone! The only thing I changed was I added additional lemon juice and lemon zest. It is very moist and has a poundcake like density to it, which I love. Next time I make it I’m going to make two and layer them with a lemon cream cheese filling/ frosting.. This is definitely a keeper. I will be making this alot.

    Reply
  100. Catherine

    August 12, 2018 at 6:17 pm

    Do you think the pre mixed gluten free flour would work?

    Reply
    • Kim

      August 12, 2018 at 7:14 pm

      I'm not sure, Catherine. I haven't used gluten-free flour in a very long time. I'd hate for you to use it and the recipe not turn out. -Kim

      Reply
  101. Alexis Gable

    August 08, 2018 at 8:23 pm

    Any chance you have a Mug version of this ricotta lemon cake. I actually have all the ingredients but I don't want to use 1C of my expensive hard to come by almond flour for cake for one person (me). Any help/suggestions you can give would be appreciated. By the way, I have made 15 different choc mug cakes from other people's recipes and some I had to spit out! Your receipt is FABULOUS! thank you so much. my Keto diet is so skimpy but now I have a yummy thing to look forward to each day.!!! So then I signed up for your newsletter.

    Reply
    • Kim

      August 10, 2018 at 8:54 am

      Hi Alexis! No, I don't have a mug version of this particular cake, but I do have a lemon mug cake recipe: https://www.lowcarbmaven.com/lemon-minute-muffin-master-mix/ It's not very popular, but is yummy. This Lemon Ricotta cake freezes well if that is an option. -Kim

      Reply
  102. Ann

    July 29, 2018 at 12:36 pm

    Not sure where I went wrong. Could it have been using stevia
    For baking. There was no pouring the batter ~ it was
    The consistency of dry biscuit dough. ~ but we have
    A nut allergy so I used all coconut flour (2/3 cup) .
    The flavor was good but the cake was a cross
    Between dry biscuits and short cake ....,,

    Reply
    • Kim

      July 29, 2018 at 1:19 pm

      Hi Ann. I think the problem arose when you subbed the coconut flour for the almond flour. Coconut flour needs either a lot of oil, or a lot of eggs, or a moderate amount of both, as it absorbs so much moisture. I spend weeks perfecting my coconut flour recipes to get the texture just right. I don't know which brand of "stevia for baking" you used. If it is an erythritol/stevia blend, then that shouldn't have caused any problems. -Kim

      Reply
      • Ann

        July 29, 2018 at 8:05 pm

        Thanks Kim ! I let this sit and much to
        My surprise the texture greatly improved.
        Topped it with raspberries and whip cream
        made with sugar free vanilla syrup and the
        results were fantastic !

        Reply
        • Kim

          July 30, 2018 at 11:58 am

          I'm so glad to hear, Ann. Yes, I found that the cake becomes more moist as it sits - especially if let to sit on the counter. I love that you topped it with whipped cream and raspberries. It sounds delicious! Enjoy your week. -Kim

          Reply
  103. Cathleen

    July 28, 2018 at 6:33 am

    I made the lemon cheesecake and it was delicious. I shared it with non-keto friends and they loved it too.
    I am making it again to take to a party today. Craving it.
    I decided to put a keto friendly strawberry sauce over it.
    yum at the time of serving

    Reply
    • Kim

      July 29, 2018 at 10:09 am

      I'm happy you and your non-keto friends liked the cake. The strawberry sauce sounds perfect! -Kim

      Reply
  104. Jessica

    July 19, 2018 at 2:12 pm

    I just made this and it is light, moist and tasty! Great texture. I actually baked it in a pie dish and it came out great. Don't forget the parchment and let it completely cool down!

    Reply
  105. Christina

    July 19, 2018 at 11:08 am

    I don't understand the sweetner:
    1/2 cup Sukrin :1 (Swerve Granulated or Lakanto Classic)
    This looks like a ratio,,, do you mean 1/2 cup Sukrin (to=or) 1 Cup swerve? or should I use 1/2 cup swerve ?

    Reply
    • Kim

      July 19, 2018 at 11:17 am

      Hi Christina. I'm sorry for the confusion. Use 1/2 cup of Sukrin :1 OR 1/2 cup of Swerve OR 1/2 cup of Lakanto. They are all 1:1 sugar substitutes and will measure the same. I hope this helps. -Kim

      Reply
    • Kelly

      June 01, 2019 at 7:57 am

      Do you think I could put in mini bunt pan, like a muffin tin.
      Kelly

      Reply
  106. Avivah

    July 09, 2018 at 6:52 am

    I love this recipe!!! It comes out great! First two times I used a ricotta I made and this last time I used a store bought. All of them tasted good but I did notice the store bought was a wetter dough. I think I drain my homemade ricotta more! But either way so so good.

    Reply
    • Kim

      July 09, 2018 at 9:02 am

      Thanks for letting me know that you have tried this with both homemade and store bought, Aviviah. I'm thrilled you enjoy the recipe. Have a fantastic week. -Kim

      Reply
  107. Ann sanders

    July 08, 2018 at 7:57 am

    I live your recipes ! Every single one I’ve tried has been delicious !!

    Reply
    • Kim

      July 08, 2018 at 3:37 pm

      Thanks so much, Ann. I'm happy you have found some recipes you enjoy. Have a wonderful week! -Kim

      Reply
  108. Judy Parker

    July 07, 2018 at 9:54 am

    Have you used monkfruit sweetener, and if so, can it be
    successfully substitutedd in an appropriate wuantity for the sweetener suk
    Thanks so much for all your advice.

    Reply
    • Kim

      July 07, 2018 at 10:01 am

      Hi Judy. You can use Lakanto erythritol/monkfruit blend in the same proportion as the Sukrin. Is that what you are referring to? I have not tried pure monkfruit sweetener in this recipe because it doesn't have much bulk. I prefer to use erythritol blends or xylitol. I hope this helps. -Kim

      Reply
  109. Sonia

    June 30, 2018 at 1:41 am

    Hi Kim...the cake looks delish. Can this be made using homemade ricotta? The online recipes I found are similar in method for homemade Paneer...the Indian cottage cheese. I live in hot equatorial region and we only get imported cheese. Ricotta works out particularly expensive. Thanks.

    Reply
    • Kim

      June 30, 2018 at 10:35 am

      Hi Sonia. I have never made homemade ricotta (it's on my list!). I would think it should work. Yeah, don't buy and expensive imported product. That's crazy. I just posted a sour cream cake in which you can sub a thick full-fat yogurt instead of sour cream. It's not light in texture like this ricotta cake, but it is very nice and moist. Please let me know you try the homemade ricotta. -Kim

      Reply
  110. Tereza

    June 24, 2018 at 2:05 pm

    Oh my God! Soooooo good!!!! Just made it! Thank you so much for this recipe.

    Reply
  111. Lisa

    June 24, 2018 at 8:26 am

    Made this today and I have to say it's the best sugar-free, low-carb dessert I have ever made or tasted! Thanks so much for posting this recipe! Will definitely be making this again!

    Reply
  112. Olivia

    June 17, 2018 at 4:59 am

    I'm dying to make it right this minute... Only I have sour cream, creme fraiche, cream cheese and cottage cheese in my fridge - of course no ricotta!!! Any chance any of these could be substituted for the ricotta? Looks fab.

    Reply
    • Kim

      June 17, 2018 at 10:18 am

      Great question, Olivia! I would blend the cottage cheese until it was "smooth" then use 3/4 cup cottage cheese and 1/4 cup softened cream cheese. It probably won't be the same, but will do in a pinch. Enjoy! -Kim

      Reply
  113. Tina

    June 14, 2018 at 12:52 pm

    We started low carb about a month ago. My husband loves lemon so I'm going to make this cake for Father's Day this weekend. Looking forward to it!

    Reply
  114. Amanda

    June 09, 2018 at 11:57 am

    Delicious and just kept getting better every day! I will make this again amd again,

    Reply
    • Kim

      June 10, 2018 at 3:57 pm

      Fantastic, Amanda. This makes me so happy. Enjoy your week. -Kim

      Reply
  115. Aly

    June 04, 2018 at 1:10 am

    Do we really have to wait 3 days lol.

    Reply
    • Kim

      June 04, 2018 at 1:22 am

      Hi Aly. I meant that the cake can be kept on the counter or refrigerated. Lol. I hope I fixed it so it is more clear. Thanks for letting me know there was some confusion. -Kim

      Reply
  116. Judy A

    June 01, 2018 at 6:10 am

    I guess this will be my very last time even considering baking with coconut/almond flour.
    I've wasted hundreds of dollars. The batter is so dry and it doesn't even resemble cake
    batter. OMG. frustrated and disappointed.

    Reply
    • Kim

      June 10, 2018 at 6:52 pm

      Hi Judy. I'm sorry your cake didn't turn out. This is such a moist recipe that I am surprised you said it came out dry. I tried to contact you via email to find out exactly what happened, but I didn't hear back. I will share some general tips for baking with low carb ingredients and maybe this will help someone...

      Before measuring almond flour, coconut flour, or oat fiber for any recipe.... make sure to mix with a whisk to break-up any lumps. Lumps are compacted ingredients. If you are using cocoa powder make sure to sift before measuring or you will end up using much more than an ingredient calls for.

      When measuring dry baking ingredients, dip and scoop the ingredient (without compacting it) and scrape the top level. Shaking the measuring cup back and forth to level compacts the ingredient causing one to use more than what a recipe calls for.

      All ovens cook differently. I have a full size gas oven. The times I share are what works for my oven. Someone who has a smaller wall oven may need to adjust baking time since the walls are closer to the item being cooked. The rule of thumb I like to use when trying a new recipe is to set the timer 10 minutes early to check the progress of the recipe. This way I don't end up with a dry finished product.

      Cooling a low carb baked good completely with a clean tea towel draped over it will trap in steam to keep it more moist. Sometimes is does cause a little falling in the middle, but it does help to keep it moist.

      As for combining almond flour and coconut flour... Combining these two ingredients makes for a nice fluffy cake. The coconut flour allows for more eggs and liquid to be added to the overall recipe yielding in a bigger cake. I also like adding a little protein powder to almond flour/coconut flour. It helps provide some structure to the baked good. Often times I use all almond flour or all coconut flour to achieve a special texture.

      I hope this helps someone.

      -Kim

      Reply
  117. Jill

    May 30, 2018 at 11:16 am

    Do you think I could use part skim ricotta? I want to make this for my birthday cake and it’s all I got.

    Thanks for the recipe!
    Jill

    Reply
    • Kim

      May 30, 2018 at 12:44 pm

      Yes, Jill, I think that would work. -Kim

      Reply
  118. Anne

    May 24, 2018 at 10:07 pm

    Great recipe, thanks. Was well received.

    I tried two variations of this recipe, the original following instructions as stated but with 1/3 cup erythritol and a second batch where I whipped the egg whites first and used 1/2 cup erythritol (but just 4 eggs and kept the baking powder). I also reduced the cooking time on the second batch to about 40mins.

    The texture of the second version was superior. The first one was sweet enough though, so I will probably use just 1/3 cup erythritol with my whipped whites next time. And I think I will try increasing the lemon juice and zest for more zing.

    Reply
    • Kim

      May 25, 2018 at 10:58 am

      Thanks Anne for playing with the recipe and sharing your results. I'm glad you liked the cake. -Kim

      Reply
  119. Dina

    May 23, 2018 at 11:08 pm

    Hi, Can I substitute the sukrin with powder stivia?

    Reply
    • Kim

      May 24, 2018 at 10:10 am

      Yes, Dina. You will need to sweeten to taste. Also know that the texture of the cake will be affected a bit with out the granulated sweetener. -Kim

      Reply
  120. Savanna

    May 12, 2018 at 9:24 am

    I absolutely loved this cake! It was so delicious. I read the instructions wrong and added all the eggs at once (beating them into the creamed sugar, one at a time) and it still turned out amazing. It’s a great treat! Can this be made into cupcakes?

    Reply
    • Kim

      May 12, 2018 at 11:35 am

      I'm glad you liked the cake, Savanna. Yes, this can be made into cupcakes, but I do not know how many it would make. I would fill the liners 2/3 full and check after 15 minutes to see how they are coming along. -Kim

      Reply
  121. Mariah

    May 09, 2018 at 6:01 am

    I rarely comment on blogs, but I have to compliment you on this recipe! I've made hundreds of low-carb desserts and I have to say- I told my husband the other day this is the best one I've ever made! It is absolutely amazing. I had leftover ricotta and was trying to figure out what to do with it. I'm so glad I found your blog!!

    Reply
    • Kim

      May 09, 2018 at 2:27 pm

      Hi Miriah. Thank you so much for the lovely compliment. I agree. This is the best cake recipe on the blog. The texture is just outstanding. I'm glad that your leftover ricotta was put to good use! I appreciate the time you took to say hi and to leave such a nice comment. Have a wonderful day. -Kim

      Reply
  122. Andrea Boylon

    May 07, 2018 at 3:53 am

    Hi Kim - I adore your gorgeous cake ! I've been Keto for 8 months and have reversed type 2 diabetes and lost a large amount of weight along the way. I have done a huge amount of baking in my Keto journey because I looove cake. Your recipe tops them all. Decadent, moist, full of lemon flavor it simply is divine ! Not just a hit with me but with everyone that is lucky enough for me to share it with !! I can count this in my macros and have anytime of day, it simply, without doubt is my favorite all time treat. Thank you !!! You have made my journey so much easier. I dont have to miss out on my beloved cake.

    Reply
    • Kim

      May 07, 2018 at 8:54 am

      Hello Andrea. Congratulations on your hard work on your journey to better health! I am so glad you like the cake. It's my favorite of all my cake recipes. So happy to hear that those you share it with like it, too. Thank you for taking the time to write such a nice comment. Have a wonderful week. -Kim

      Reply
  123. Michelle

    May 05, 2018 at 5:48 am

    Hi,
    Could I substitute the Sukrin with coconut sugar? And what about the butter - how could I substitute it with coconut or other oil?
    Thanks!

    Reply
    • Kim

      May 05, 2018 at 8:32 am

      Yes, Michelle, you can sub the Sukrin with coconut sugar. Try using Spectrum vegetable shortening, which is not hydrogenated. I don't suggest using oil because the beautiful texture of this cake is created in part by creaming the butter and sweetener together. The Spectrum should work, it's been a long time since I've used it. Please keep in mind that any subs are going to result in a different cake (texture and look) than what I show. Let me know if you have any more questions. Enjoy your cake. -Kim

      Reply
  124. Alice

    April 30, 2018 at 9:26 pm

    Can I use a 9x9 square baking pan instead? i dont have a round one and would the bake time be less due to the bigger pan size? Thanks!

    Reply
    • Kim

      May 01, 2018 at 9:11 am

      Hi Alice. Yes, you can use another pan size. If it's a metal pan, then bake at the same temperature. Convention is to lower the oven temperature for a glass baking dish. Because the cake will be thinner, bake for less time. You will have to watch it. -Kim

      Reply
  125. Lena

    April 28, 2018 at 11:50 pm

    Hi Kim! I just had a go at these today with a slightly different approach- I had to split the final batter (without sugar) into two and added in brown sugar in one and erythritol in the other (my mum absolutely detests alternative sugars!) and the difference in the final outcome was astonishing. Admittedly, I was disappointed in mine as it came out tasteless and sandy on the tongue.,, but to my surprise, mum loved hers! I snuck a bite and my, was it divine! Light and moist with a delicate hint of lemon. Something about the sweetness just enhanced all the flavours and texture.
    I suspect I wasn't liberal enough with the erythritol, but now I'm wondering if its more the chemical reaction of erythritol vs sugar that made the difference. Great recipe nonetheless, atleast half the cake was a success!

    Great

    Reply
    • Kim

      April 29, 2018 at 2:25 pm

      Hi Lena. There is a difference between sugar and erythritol. Sugar is a humectant and erythritol is not. You can powder the sweetener next time if your erythritol didn't dissolve. Some brands have larger crystal size than others. You may also want to try Lakanto Monkfruit sweetener or Tagatesse instead. You can read about Lakanto on their website and Tagatesse on the Sukrin USA website. I hope this helps. -Kim,

      Reply
  126. Jane Thomsen

    April 26, 2018 at 11:24 am

    My husband made the lemon ricotta cake for my birthday! It was so, so wonderful and i thank you for your post of this very delicate and creamy cake. We will continue to bake this recipe over and over. I am relatively new to low carb life style since January and I have really enjoyed the diet and the recipes. However, the sugar free baking has been challenging to say the least as I frequently find the sweetness to be artificial. This cake is authentic with bright lemon flavor and a creamy buttery texture. Thank you again!

    Reply
    • Kim

      April 26, 2018 at 11:31 am

      How wonderful to have a husband that bakes, Jane! I'm thrilled that you were able to have a treat to enjoy for your birthday. Low carb baking can be challenging and finding a recipe that works and checks all the boxes is worth its weight in gold. Happy Belated Birthday and thank you for taking the time to leave such a nice comment. Enjoy your day. -Kim

      Reply
  127. Belinda

    April 23, 2018 at 7:04 pm

    Oh my gosh, Kim! This cake is absolutely delicious!!! I used the THM sweetener mix and topped it with the "Fancier" Blueberry topping. I don't have stevia glycerite so just used my liquid Trader Joes stevia. This will definitely be a regular when a fancy treat is in order!

    Reply
    • Kim

      April 25, 2018 at 9:04 am

      I'm so happy Belinda! I love how you made it your own by topping the cake with a blueberry sauce. I will have to try that next time for sure! Have a fantastic day and thanks for taking the time to leave a comment. -Kim

      Reply
  128. Nick

    April 20, 2018 at 12:16 pm

    I will be making this tonight! I would like to fill it with homemade whipped cream and strawberries so should I double the recipe and bake to cake rounds or will it be thick enough to cut in half and fill it? I will be baking it tonight and filling it tomorrow morning should I leave it at room temperature or refrigerat it overnight?

    Reply
    • Kim

      April 20, 2018 at 1:16 pm

      Hi Nick. Great questions. One recipe baked in an 8-inch round will yield a cake with a thickness around 1 1/2 inches. A layer cake with one recipe will be have thinner cake layers, but can still look dramatic with an inch thick layer of whipped cream and strawberries. Take a look at this chocolate cake filled with strawberries. It is about 1/4 inch thicker than this ricotta cake, but looks nice with the whipped cream and strawberries on top. It's a nice looking homemade cake. Of course, you can double the recipe and have two thick layers, or double the recipe and bake in three pans for a tall three layer cake. It's up to you and depends on how many people you are serving. This cake can also be cooked in an 8-inch square pan and be cut into squares to be split and served like strawberry shortcake.

      It's up to you to refrigerate or not. If you are filling just before service, a room temperature cake is nice. If you are planning to refrigerate after filling before serving, then having the cake cold, will help keep the whipped cream chilled. I don't know if I have helped or just given you too many choices, but this cake is really nice either way. Enjoy the recipe. -Kim

      Reply
  129. Nick

    April 20, 2018 at 10:52 am

    I am making this tonight and filling it with homemade whipped cream and strawberries, will I have to double the recipe and make to separate cakes so I can make 2 layers or will it be thick enough to make one cake and cut it in half to fill it?

    Reply
  130. Judy

    April 16, 2018 at 12:58 pm

    I want to make this but I am so scared about the swerve taste. When I use the granular swerve I get a horrid aftertaste. I have wasted so many ingredients trying again and again. Do you think the confectioners would be better or is there another sweeter you would suggest that is not full of chemicals?

    Reply
    • Kim

      April 16, 2018 at 4:10 pm

      Hi Judy. I do not like Swerve as much as I do Sukrin or Lakanto Monkfruit sweetener. Sukrin is a blend of erythritol and stevia and Lakanto is a blend of erythritol and monkfruit. If you do not like stevia or have an allergy to it, try the Lakanto Monkfruit sweetener. The Lakanto Monkfruit Sweetener is very nice but has just a slight fruit (apple juice?)h flavor to it which can't be detected in recipes. As far as Swerve, I think it's the sweet fiber that gives me that sharp metallic taste at the back of the throat. Using a lesser amount of any of the sweeteners and augmenting with some thing concentrated like stevia really helps. I use the smallest amount of erythritol based sweeteners I can get away with. Oh, two more products you may want to consider are THM (Trim Healthy Mama) Sweet Blend or Tagatesse from Sukrin USA. The THM sweetener is a blend of erythrtol, xylitol and stevia. It has a real nice taste. Mixing sweeteners produces the very best sugar-taste and minimizes any aftertaste you may experience from any one sweetener. Tagatess is very nice and twice as sweet as sugar so only 1/2 the amount is needed. I like it very much. I understand that this is a little jumbled. The kids are home and it's homework time. Let me know if you have any more questions or if I need to clarify anything. I have an article about sweeteners located in the menu bar under articles. It's a good read. -Kim

      Reply
  131. Kathleen

    April 10, 2018 at 5:27 am

    Lovely recipe. What is considered a serving size? Thanks!

    Reply
    • Kim

      April 10, 2018 at 8:52 am

      Hi Kathleen. Thank you! I divide the cake into thirds and then each third into three pieces, so 1/9th. -Kim

      Reply
  132. Yvonne

    April 10, 2018 at 4:04 am

    Can this lemon ricotta cake be frozen?

    Reply
    • Kim

      April 10, 2018 at 8:52 am

      Yes, Yvonne! Enjoy. -Kim

      Reply
  133. Bea

    April 07, 2018 at 4:52 pm

    What can I substitute for Sukrin? Can I use Splenda or Equal? Also can skim ricotta be used? Thanks!

    Reply
    • Kim

      April 09, 2018 at 11:58 am

      Hi Bea, great questions. You can use Splenda or Equal, but the texture may be just a tiny bit different than the original. Same thing with the skim ricotta. Try it. If you aren't happy with the results, then use an erythritol based sweetener and full fat ricotta. I used actual sugar in the recipe for my folks for Easter and the texture was different than the original, but lovely. Any subs will do that, but not necessarily lead to disastrous results. -Kim

      Reply
  134. Grace

    April 03, 2018 at 5:40 am

    I am going to try out this recipe and hopefully use it for my wedding:) I only have stevia and xylitol...Can I use one or both of these? Thanks!

    Reply
    • Kim

      April 03, 2018 at 7:44 am

      Hi Grace. This cake has an amazing texture. If you are going to fill it with a custard or lemon curd, I would bake just a tad longer. It is a moist cake and I think that adding something moist as a texture may make it wet or mushy. I would use the xylitol in the amount stated in the recipe and then add stevia to taste. As you know, xylitol is 70% the sweetness of sugar, so augmenting the sweetness with stevia is perfect. One thing to consider..... xylitol is hygroscopic, meaning that it has the tendency to absorb water from the air and melt or get sticky while erythritol is the opposite. Your cake may be more moist just for the fact that you are using the xylitol, so pay attention to the moistness and texture when you test it. If you need to text me to discuss anything, PM me on Facebook on the LCM page and I will happily give you my number. -Kim

      Reply
  135. Jane

    April 01, 2018 at 4:27 pm

    This was delicious! It's the first lo-carb dessert we've made that tasted like a regular cake. I used the leavening. Thank you so much for the recipe! I used half Splenda - half Swerve (because sometimes 100% Swerve has too much of a cooling effect for me) and I used your lemon glaze made with powdered Swerve. Yum! We will be making this often.

    Reply
    • Kim

      April 02, 2018 at 7:01 am

      Fantastic, Jane! It's nice finding a recipe that you like when starting out - it makes the whole journey that much easier. I bet it was really good with a glaze. Thanks for sharing a way one can reduce the cooling effect of erythritol by mixing it with another low carb sweetener. Have a great week. -Kim

      Reply
  136. Chris

    March 31, 2018 at 6:13 pm

    This lemon ricotta cake has become a real favorite at our house. So versatile! I made it with leavening and followed the recipe exactly. Next time I might do it with orange or lime but use a little more zest. Perfect dessert to serve with whipped cream!! Tres chic!

    Reply
    • Kim

      March 31, 2018 at 6:40 pm

      Thanks for letting me know how you like the recipe, Chris. I love the ideas of using lemon or lime zest - I might try grapefruit. Someone made it into a chocolate cake but didn't share how. I bet sugar-free jam could be swirled into the batter on top, too. Have a wonderful weekend and thanks again for taking the time to leave such a nice comment. -Kim

      Reply
  137. Jenn P

    March 30, 2018 at 7:43 pm

    This is a lovely cake. I didn't have an 8-inch pan, so I used a 9-inch and it was fine, just a bit thinner. We topped with homemade whipped cream, toasted almonds, and raspberries.

    Reply
    • Kim

      March 31, 2018 at 5:30 pm

      I'm so glad you liked it Jenn. I made one for my parents today and added sliced almonds to the batter and a little sweetener on top with them. It made cutting a little harder, but it was good. I'm going to try your combination next time. Enjoy your Sunday. -Kim

      Reply
      • Jenn

        April 01, 2018 at 4:04 pm

        I wish I could attach a pic for you. It looked so pretty. I toasted the almonds in the oven while the cake was baking. Just get your sliced almonds and toss with some erythritol and a tablespoon or 2 of water, mixing every once in a while. They toast up really nicely and make a yummy topping. I usually make them to throw in some plain greek yogurt with chopped blackberries for a little crunchy deliciousness.

        Ps, I love Chris's idea of trying with orange next time and also your idea of a jam swirl.

        Reply
        • Kim

          April 02, 2018 at 6:46 am

          Oh, Jen, I bet it was! You can send me a picture on FB. I like your idea with the almonds - thanks for taking the time to share how you did it. I hope you have a great day. -Kim

          Reply
          • JT

            February 27, 2021 at 12:07 pm

            Hi! Today I made your lemon bundt cake with cream cheese recipe that you had suggested in your reply. I made only half the recipe & baked in a loaf pan. It tasted great. I encountered a few problems though.. The cake inside still seemed raw & wet even though I baked for additional minutes. I also thought it needed more butter (for flavour) and maybe needed 1 LESS egg, as I found it a bit eggy. I would like to try again and make half the recipe again. Would it be possible to remove an egg & add more butter?

          • Kim Hardesty

            February 27, 2021 at 2:47 pm

            Yes, you could do that. -Kim

        • JT

          February 25, 2021 at 11:31 pm

          Hi, I would like to bake this cake, but have a few questions...1) Can I use cream cheese instead of ricotta 1:1 ? 2) Can I add more lemon juice without compromising the chemistry of the cake (or will I have to add more baking soda if I add more lemon juice) ? 3) Can I bake this in a loaf pan? If so, what changes to oven temp & time need to be made? 4) What exactly is meant by whisking the almond & coconut flour before measuring? If I sprinkle it in the cup instead, then will this have the same effect?

          Reply
          • Kim Hardesty

            February 26, 2021 at 8:15 am

            Hi JT. I can answer some of your questions but not all. 1) I developed this recipe specifically for ricotta cheese and its moisture content. I have a keto lemon bundt cake recipe that uses cream cheese. It's very good. 2) You can probably use a little more lemon juice, but I think using something like Tru Lemon or another dried and crystallized lemon juice product would be more appropriate as adding too much liquid can throw off the chemistry of baking recipes, as you mentioned. 3) You could probably bake this in a loaf pan but I have no idea how long it would take - maybe 50 minutes? I know that readers have made it into cupcakes. 4) Almond flour and coconut flour are notorious for clumping. Whisking the flour to break-up lumps before measuring ensures that lumps don't end up in the measuring cup. Too many lumps leads to using more of an ingredient than a recipe specifies. If you sprinkle it into your measuring cup, there may still be lumps, so whisk (not soft) the flour before measuring.

            I hope this helps. -Kim

  138. mk

    March 24, 2018 at 8:22 am

    if one were to use regular granulated sugar, how much would you recommend?

    Reply
    • Kim

      March 24, 2018 at 9:54 am

      Great question, MK. Use the same amount of sugar as stated in the recipe. This cake is not very sweet, so taste the batter to see if you want more sugar. You can also add sliced almonds and more sugar to the top before baking for a different presentation. -Kim

      Reply
  139. Anu

    March 23, 2018 at 12:44 am

    Oh wow, this is SUCH a lovely cake! Given that my partner is addicted to citrus flavours (as I am to dark chocolate), I had to give this one a go, and this turned out beautifully. The only thing I changed was to use erythritol plus monk fruit sweetener, as that's all I had on hand. I used the baking powder method and had no problems at all, the cake turned out fantastically moist, soft, and perfectly flavoured. We ate this with a dollop of full fat Greek yogurt and some homemade low carb berry compote, and the combination is divine. Thank you so much for yet another great recipe!

    Reply
  140. Kim

    March 22, 2018 at 5:24 pm

    Just so I'm clear - it's 3 eggs for the regular recipe, and 4 eggs for the recipe without baking powder?

    Reply
    • Kim

      March 23, 2018 at 10:54 am

      Hi Kim. I tried the recipe as written and the batter was just a little too thick to incorporate the egg white. I think that adding an additional whole egg to the batter will loosen it up just enough to help those whipped whites incorporate a little more. I thought the cake was just a touch dry without the extra egg. There is a slight difference in texture between the two methods, but both ways taste great. Please let me know what you think about the recipe as I think you are the first to try it with the whipped egg whites. -Kim

      Reply
  141. Monika

    March 19, 2018 at 4:18 pm

    Hi there,
    I can only consume sheet/goat dairy, and although I have, in the past, found goat ricotta, it's hard to come by. Do you think I could simply use goat (cream) cheese in place of the ricotta here? I'm thinking maybe 3/4 or even 1/2 cup goat cheese and 1/4 cup or 1/2 cup, respectively of water to lighted it up since ricotta is quite light in texture)? THANKS!

    Reply
    • Kim

      March 20, 2018 at 9:59 am

      Hi Monika. I have a great bundt cake recipe that uses cream cheese, so I know a cake can be made with cream cheese. I do not know how it would work in this recipe as I didn't try it. I would look at this bundt cake recipe and make half of the recipe (subbing the buttermilk and the cream cheese with what you can have). It is very moist and delicious. Do you think it might work better? -Kim

      https://www.lowcarbmaven.com/low-carb-bundt-cake-keto/

      Reply
  142. Diane

    March 17, 2018 at 1:19 pm

    Can you clarify the sweetener? Is it 1/2 cup Sukrin or 1 cup Swerve/Lakanto? Or is it 1/2 cup Sukrin and 1 cup Swerve/Lakanto?

    Thanks so much!

    Reply
    • Kim

      March 18, 2018 at 9:03 am

      Hi Diane. It's 1/2 cup of Sukrin :1, or Swerve, or Lakanto - any of the 3 sweeteners. -Kim

      Reply
      • Gretchen

        May 27, 2018 at 9:16 am

        Sorry. I'm still confused on this. If using Swerve or Lakanto do you use 1/2 c or 1 cup? Thank you.

        Reply
        • Kim

          May 27, 2018 at 1:46 pm

          Sure Gretchen. The sweetener I use is called "Sukrin :1". Use 1/2 cup of the Sukrin :1 in the recipe. If you use Swerve or Lakanto sweetener instead, use 1/2 cup - so the same measurement for any of the sweeteners that measure cup for cup for sugar. -Kim

          Reply
  143. Holly

    March 16, 2018 at 7:46 pm

    I have used a few of your recipes now and they all come out great. This cake is lovely. I don't miss a thing when I eat this. If I never had another cake made with wheat flour and sugar I could have this one and be happy. I cant wait to try even more of your recipes.

    Reply
    • Kim

      March 17, 2018 at 5:20 am

      I'm so thrilled you like the cake, Holly. It's so nice to have options and find recipes you like. Thank you for taking the time to share your thoughts and rate the recipe. Have a nice weekend. -Kim

      Reply
  144. Kristen

    March 12, 2018 at 6:00 am

    I made this cake last week, and it is moist and delicious, with a beautiful yellow color. I have had it for dessert with whipped cream and berries and for breakfast with a dollop of Greek yogurt. Lovely and simple recipe. Thanks, Kim.

    Reply
    • Kim

      March 12, 2018 at 8:03 am

      Kristen, I'm glad you enjoyed the recipe. I'm trying it with Greek yogurt next time. That sounds really good! -Kim

      Reply
  145. Marta

    March 10, 2018 at 1:11 pm

    This cake is delicious! First low carb desert that actually tastes great. I doubled the ricotta cheese and cooked it 55 min and it turned out fantastic. Thank you for this great recipe.

    Reply
    • Kim

      March 11, 2018 at 10:11 am

      I'm glad you like the recipe, Marta. I originally used a whole smaller tub of ricotta cheese but thought that the cake was just a little too wet. I'm glad you liked it with more! With the extra ricotta cheese the texture is more between a cheesecake and a cake. Thanks for taking the time to share your change and baking time. Have a wonderful week. -Kim

      Reply
  146. Johanna

    March 06, 2018 at 7:24 pm

    I just made this delicious cake!! I love it!! Is so moist and tasty!! Thank you for sharing!

    Reply
    • Kim

      March 07, 2018 at 9:22 am

      Fantastic, Johanna. I'm so happy you liked it! -Kim

      Reply
  147. Diane

    March 05, 2018 at 12:58 pm

    This was a fabulous cake! Kind of a cross between a pound cake and a cheesecake. I served it yesterday to my Italian family for Sunday Dinner yesterday. None of these folks are low-carb, sugar-free people (just me). So I didn't tell anyone and just hoped for the best. They all raved about it and wanted to know what it was! I was really happy, until I wasn't.....they ate it all! I was hoping to have it for breakfast today :(. Even my super-picky carb-lov'n, sugar-eating 100% Italian husband was like "that cake you made was really good!"......what the what, I couldn't believe my ears. So thank you Kim and thanks to your sweet mom. Tell her, her recipes live on even if she is unable to cook them these days.

    Reply
    • Kim

      March 05, 2018 at 1:04 pm

      Diane, I'm thrilled that you and your family loved the recipe! Too bad you didn't have any for breakfast. Boo! Lol. Thank you for taking the time to let me know what you thought about the cake. Have a wonderful week. -Kim

      Reply
  148. Julie

    March 04, 2018 at 7:37 pm

    I really like this. Mine turned out a little dry. What can I do differently to moisten some?

    I like the protein prospect! Thanks for sharing.

    Reply
    • Kim

      March 05, 2018 at 10:07 am

      Hi Julie. I'm sorry your cake is dry. All ovens are different so maybe cook it a little less next time.

      I do have some good tricks and ideas to prevent dryness and/or what to do with a dry cake: 1. Add 2 tbsp of oil to the batter if the recipe seems to produce a dry cake. 2. When the cake is done cooking lay a clean tea towel over the cake until it has cooled. 3. When completely cool, freeze completely then let thaw in the fridge. (I don't know why this works but it does.) 4. Slice the cake horizontally and fill with custard (pastry cream), lemon curd or whipped cream. 5. Spoon mascerated berries over the top. 6. Serve with lemon curd, a "hard sauce", or a raspberry or blueberry sauce. 6. Tear or cube the cake and make a trifle.

      I hope these ideas work for you. -Kim

      Reply
  149. Cheryl

    March 04, 2018 at 6:12 pm

    OMG, made this today, just tried a piece OMG, this is bakery and fine restaurant quality! Did I say OMG? LOL, this cake is awesome, light and airy. I've already started thinking about blackberries, and blueberries.

    Reply
    • Kim

      March 06, 2018 at 12:07 pm

      Lol. I'm so glad you like the cake! Thanks for coming back to comment and leave a rating. Have a great day! -Kim

      Reply
  150. Vivian

    March 04, 2018 at 4:46 pm

    Could you check the butter amount? I’m making it now and I am confused! Half of a stick would be 4 oz, right. Thanks!

    Reply
    • Kim

      March 04, 2018 at 5:28 pm

      Hi Vivian. Great question. One pound of butter is 16 ounces. Each stick of butter is 4 ounces and half of a stick is used so it's 2 oz. I hope this helps. Enjoy the recipe. -Kim

      Reply
      • Vivian

        March 04, 2018 at 5:30 pm

        I just replied..... You must have posted at the same time! I just realized I’m thinking tablespoons?! I’m babysitting a grandchild and I can barely think it all LOL Thanks for your prompt reply I have it in the oven now. Smells delicious!

        Reply
        • Kim

          March 05, 2018 at 10:16 am

          Vivian, no worries! I have a special needs child that talks and interrupts literally constantly. The only time I have my own thoughts is when the kids are at school! lol. I totally understand. Enjoy your day and the cake. -Kim

          Reply
    • Vivian

      March 04, 2018 at 5:28 pm

      Never mind, I am thinking TBS! 😜

      Reply
  151. Aiva

    March 03, 2018 at 11:07 am

    Could you please tell me how much whey protein to add?

    Reply
    • Kim

      March 03, 2018 at 11:21 am

      Hi Aiva. I didn't test the recipe with the whey protein powder, but I would try 3 tbsp. I added it to the notes section of the recipe. -Kim

      Reply
      • Aiva

        March 03, 2018 at 7:06 pm

        Thank you!

        Reply
  152. Sara

    March 02, 2018 at 5:48 pm

    Still not seeing the macros....

    Reply
    • Kim

      March 03, 2018 at 6:42 am

      Gah! I don't know what happened. Here they are Sara. Cal:212, Fat: 12g, Carb: 6.3g, Fiber: 2.8g, Prot: 8g, NET 3.5. -Kim

      Reply
    • Stephanie

      April 07, 2019 at 1:59 pm

      Made this recipe for the first time yesterday. I didn’t have the almond flour or sugar substitute so used Tigernut flour and coconut sugar. Turned out beautifully and so can be eaten by AIP (Anti Immune Protocol) diet followers too!

      Reply
  153. Maria

    March 01, 2018 at 4:21 pm

    Sounds delicious. I am going to make it this weekend. What are the macros on this other than 3.5 net carbs?

    Reply
    • Kim

      March 02, 2018 at 7:21 am

      Ooops! I'm sorry Maria. I just now added the code that allows the nutritional information to be shown. It should be good to go. -Kim

      Reply
    • Michelle

      March 02, 2018 at 4:48 pm

      I still don't see the nutrition on this. It's a great recipe. Please share if you would.
      Thank you

      Reply
      • Kim

        March 03, 2018 at 6:45 am

        Maria, I am so sorry! Some of the program updates I did were glitchy. It is all there now. Again, I am sorry. Thanks for letting me know. -Kim

        Reply
        • Joan

          February 20, 2019 at 8:14 pm

          The cake sounds sooo good but I have family that has allergies to nuts.
          Is it possible to use coconut flour rather then almond flour in this recipe?

          Reply
          • Kim

            February 20, 2019 at 8:49 pm

            Hi Joan, I didn't test this with all coconut flour. I wouldn't know how much to use as I would be developing a totally new recipe. I have a great zucchini bread recipe that is made of coconut flour. You could add the zest of a lemon and 1-2 tbsp of lemon juice to give it a lemon flavor or even make a lemon juice glaze for the top. That may be nice. -Kim

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