Searching for a dessert that is both delicious and diabetic-friendly can often feel like a daunting task. However, the diabetic lemon ricotta cake emerges as a beacon of hope for those who wish to indulge their sweet tooth without compromising their health. This delightful confection not only celebrates the zesty brightness of lemons but also offers the rich creaminess of ricotta cheese, creating a harmonious balance that is sure to appeal to any palate.
What makes this diabetic lemon ricotta cake particularly appealing is its health-conscious approach, leveraging low-carb ingredients without sacrificing flavor. It stands out for its effortless blend of sweetness and tang, all while delivering a mere 3.5 net carbs per serving. Moreover, ricotta cheese contributes protein and calcium, making this cake a more nutritious option compared to traditional sweet treats. Whether you’re celebrating a birthday or simply treating yourself on a Sunday afternoon, this cake makes for a lovely addition to any gathering.
When serving your lemon ricotta cake, consider pairing it with a dollop of freshly whipped cream or a sprinkle of berries to elevate the experience further. Light and refreshing, these accents perfectly complement the cake’s flavor profile. Additionally, a cup of herbal tea or a fruity iced beverage rounds out the experience, creating an inviting atmosphere for your guests. Enjoy every slice knowing that you’ve made a healthier choice without skimping on taste!
Diabetic Lemon Ricotta Cake
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:
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.