Keto Lemon Ricotta Cake

If you’re in the mood for something sweet but don’t want to break your keto diet, I’ve got just the thing for you. Today, we’re making a keto lemon ricotta cake.

Keto Lemon Ricotta Cake Recipe

It’s a light, refreshing dessert that’s perfect for any time of year, whether it’s a warm summer day or a chilly winter evening.

This cake is a bit different from your typical dessert. For starters, it’s low in carbs, which is great news for anyone following a keto diet. But don’t let that fool you – it’s still packed with flavor.

The combination of lemon and ricotta gives it a unique taste that’s both tangy and creamy. One of the things I like most about this recipe is how versatile it is. You can serve it as is for a simple afternoon snack, or dress it up with some berries and whipped cream for a fancier dessert.

Making this cake is pretty easy, even if you’re not an experienced baker. The recipe uses common ingredients that you can find in most grocery stores. And the steps are straightforward – just mix, pour, and bake. Let’s get started!

👍 Why You’ll Love This Recipe

Keto-Friendly Treat: This cake is perfect for anyone following a keto diet. It’s low in carbs but still tastes great, so you can enjoy a delicious dessert without worrying about breaking your diet. 

Creamy Ricotta Texture: The ricotta cheese in this recipe gives the cake a unique, creamy texture. It’s not as heavy as a cheesecake, but it’s richer than a regular cake. 

Lemon Ricotta Cake

Lemony Goodness: The lemon flavor in this cake is refreshing and bright. It’s not too strong, but just enough to give the cake a nice zing.

If you’re a fan of lemon-flavored desserts, you’ll love how this cake balances the tartness of lemon with the sweetness of the other ingredients.

Gluten-Free Goodness: Since this recipe uses almond and coconut flour instead of wheat flour, it’s naturally gluten-free. This makes it a great option for people with gluten sensitivities.

✨ Recipe Ingredients

  • 4 Eggs (large)
  • 2 oz Butter (softened)
  • 1/2 cup Lakanto Classic (amazon)
  • 8.8 oz Whole Milk Ricotta Cheese
  • 1 3/4 tablespoons Lemon Juice
  • 1 1/4 teaspoons Vanilla Extract
  • 1 teaspoon Lemon Zest 

The Dry Ingredients

  • 1 cup Almond Flour (I recommend this one – amazon)
  • 2 teaspoons Baking Powder
  • 3 1/2 tablespoons Coconut Flour (amzon)
  • 1/4 teaspoon salt

👨‍🍳 How To Make

Follow this easy recipe:

Step 1

Start by preheating the oven to 325°F (165°C). Grease an 8 x 2 inch round pan with butter, then line it with parchment paper, cutting it to fit.

Step 2

Place the butter, sweetener, and vanilla in a large bowl and cream them together until well blended.

Step 3

Add one egg and beat until fluffy. Add the ricotta cheese, lemon juice, and lemon zest, then beat until well combined.

Step 4

Mix one third of the dry ingredients into the batter. Add an egg and mix again. Repeat this process two more times with the remaining dry ingredients and eggs – one third at a time.

Step 5

Spread the batter into the prepared cake pan with a spatula, and bake for 45-50 minutes. You can insert a toothpick in the middle of the cake to check if it’s done baking – it should come out clean.

Step 6

Remove the cake from the oven and let it cool for 20 minutes. Then, run a knife around the pan to loosen the cake and flip it onto a rack to continue cooling. Once cooled, you can serve and enjoy. If desired, you can dust the top with sugar-free powdered sweetener.

Low Carb Lemon Ricotta Cake

💡Tips

1. Room Temperature Ingredients 

Before you start mixing, make sure your eggs, butter, and ricotta cheese are at room temperature. This might seem like a small detail, but it makes a big difference.

Room temperature ingredients blend together much more smoothly, creating a better cake texture. Cold ingredients can lead to lumps in your batter, which isn’t ideal. 

2. Cream the Butter and Sweetener Well

Take your time with this step. You’re looking for the mixture to become light and fluffy. This process creates tiny air bubbles in the butter, which helps the cake rise and gives it a better texture.

If you’re using a hand mixer, this might take a little longer than with a stand mixer. Don’t rush this step – it’s key to getting a light, fluffy cake instead of a dense one.

3. Keep an Eye on Baking Time

Look for the edges to be lightly golden and pulling away from the sides of the pan. The center should be set but might still jiggle slightly. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

If it’s not quite done, check again every 2-3 minutes. Overbaking can dry out the cake, especially with almond flour, which bakes faster than wheat flour.

Sugar Free Lemon Ricotta Cake

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FAQ

1. Can I use a different sweetener?

Yes, you can use other keto-friendly sweeteners instead of Lakanto Classic. Swerve Granulated is a good option. Just keep in mind that different sweeteners have different levels of sweetness, so you might need to adjust the amount.

keto cake

2. My cake seems dry. What went wrong?

A dry cake could be the result of overbaking or measuring the flours incorrectly. Almond and coconut flours can be tricky to measure.

Make sure you’re not packing the flour into the measuring cup, which can result in using too much. Instead, spoon the flour into the cup and level it off with a knife.

3. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always best for flavor, but if you’re in a pinch, you can use bottled lemon juice. The flavor won’t be quite as bright, and you might miss out on some of the natural oils that come from fresh lemons.

Keto Lemon Ricotta Cake

Keto Lemon Ricotta Cake
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Keto Lemon Ricotta Cake

Print Recipe
Craving lemon cake but on a keto diet? This recipe is your answer! Moist, delicious, and low-carb, you won't believe it's keto-friendly.
Pin
Equipment
  • 8 x 2 inch round pan

Ingredients

  • 4 Eggs large
  • 2 oz Butter softened
  • 1/2 cup Lakanto Classic (amazon)
  • 8.8 oz Whole Milk Ricotta Cheese
  • 1 3/4 tablespoons Lemon Juice
  • 1 1/4 teaspoons Vanilla Extract
  • 1 teaspoon Lemon Zest

The Dry Ingredients

  • 1 cup Almond Flour (I recommend this one – amazon)
  • 2 teaspoons Baking Powder
  • 3 1/2 tablespoons Coconut Flour (amazon)
  • 1/4 teaspoon salt

Instructions

  • Start by preheating the oven to 325°F (165°C). Grease an 8 x 2 inch round pan with butter, then line it with parchment paper, cutting it to fit.
  • Place the butter, sweetener, and vanilla in a large bowl and cream them together until well blended.
  • Add one egg and beat until fluffy. Add the ricotta cheese, lemon juice, and lemon zest, then beat until well combined.
  • Mix one third of the dry ingredients into the batter. Add an egg and mix again. Repeat this process two more times with the remaining dry ingredients and eggs – one third at a time.
  • Spread the batter into the prepared cake pan with a spatula, and bake for 45-50 minutes. You can insert a toothpick in the middle of the cake to check if it’s done baking – it should come out clean.
  • Remove the cake from the oven and let it cool for 20 minutes. Then, run a knife around the pan to loosen the cake and flip it onto a rack to continue cooling. Once cooled, you can serve and enjoy. If desired, you can dust the top with sugar-free powdered sweetener.
Pin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 slices
Cost: $15

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