Lemon Ricotta Keto Cake

This Lemon Ricotta Keto Cake is the perfect dessert to welcome spring! The ricotta in the cake lends moisture and a delicious richness and the lemon zest adds a welcome zing. Trust me, this is a cake people wont forget about! Lemon Ricotta Keto Cake – You must try this recipes.

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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.

Prep Time: 10 minutes, Cook Time: 50 minutes, Total Time: 1 hour, Servings: 9, Calories: 212kcal

Ingredients

• 1/2 stick soft butter (2 oz/57 g)
• 1/2 cup low carb sugar 
• 4 large eggs
• 1 cup whole milk ricotta cheese (cold) (250 g)
• 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

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 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.

Nutrition

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