Low Carb Lemon Ricotta Cake - Recommended Tips (2024)

Low Carb Lemon Ricotta Cake

Recipe by Raquel C, Photo Credit: Oksana Mizina Course: DessertCuisine: American

Ingredients

• 2 oz soft butter

• 1/2 cup granulated sweetener (Swerve)

• 4 large eggs

• 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

• Dry Ingredients:

• 1 cup almond flour

• 4 tbsp coconut flour

• 2 tsp baking powder

• 1/4 tsp salt

Directions

• 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 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.
• Enjoy!

Notes

• *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.

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