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.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
- 1/2 stick soft butter (2 oz)
- 1/2 cup Sukrin :1 (Swerve Granulated or Lakanto Classic)
- 4 large eggs (cold) (one more egg if not using baking powder)
- 1 cup whole milk ricotta cheese (cold)
- 1 1/2 tbsp fresh lemon juice
- 1 tsp lemon zest (zest from one lemon)
- 1 tsp vanilla extract
- 1 cup almond flour (whisk before measuring)
- 4 tbsp coconut flour* (whisk before measuring)
- 2 tsp baking powder** (see directions for version without baking powder)
- 1/4 tsp salt
Cream the butter, vanilla, and sweetener until completely blended. Add one egg and beat until light and fluffy. Add the ricotta cheese, lemon zest, lemon juice, beating until throughly combined.
Working by thirds, mix 1/3 of the dry ingredients into the batter. Add and egg an mix. Repeat with the remaining ingredients finishing with the last egg.
Gently spread the batter into the prepared cake pan with an offset spatula. Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.
Wrap any leftover cake in cling film and leave out on the counter for 3 days (unless it's hot and humid) or refrigerate. Warm slightly before enjoying if refrigerated. Serves 9 at 3.5 net carbs per serving. See post for topping ideas.
**If Not Using Baking Powder:
Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.
Separate 4 eggs, putting the whites into a medium bowl to be whipped to soft peaks. Whip the whites to soft peaks.
Cream the butter, vanilla, and sweetener. Add the egg yolks and beat until light and fluffy. Beat in the ricotta cheese, then the whole egg, lemon zest, and lemon juice. Add the dry ingredients, mixing until combined.
Working by thirds, fold the whipped egg whites into the cake batter. The batter will be thick. Gently spread the batter into the prepared pan with an offset spatula. Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely. Serve.
Serves 9 at 3.5 net carbs per serving. See post for topping ideas.
Wrap any leftover cake in cling film and keep out on the counter for 3 days (unless it's hot and humid) or refrigerate. If you refrigerate, warm slightly before enjoying if refrigerated.
* You can sub 3 tbsp of oat fiber (or whey protein isolate) for the coconut flour or use 1/3-1/2 cup more almond flour as a sub. Using subs never achieves the same result or texture as using the original ingredients stated in the recipe.
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.
Lemon Ricotta Cake
Amount Per Serving
Calories from Fat 153
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 212kcal | Carbohydrates: 7g | Protein: 8g | Fat: 17g | Fiber: 3.5g