Low GI Keto Lemon Ricotta Cake
This traditional lemon ricotta cake is a dream come true for anyone on a Low Glycemic diet. It is a simple cake yet has an extraordinary flavor and texture profile. Keto lemon ricotta cake is denser than regular cake but instantly melts in your mouth. It makes for an excellent holiday dessert loved by kids and adults alike.
How to Make It
Step 1
Preheat your oven to 350F/180 C and line a springform pan with parchment paper. To a bowl, add the almond flour, coconut flour, baking powder, and salt. Whisk to combine and set the bowl aside.
Step 2
To another bowl, add the softened butter, erythritol, and vanilla extract. Using a hand mixer, whisk until combined. Add 1 egg and beat until light and fluffy.
Step 3
Add the ricotta cheese, lemon juice, and lemon zest. Beat until combined. Add a third of the dry mixture, beat, then add an egg and beat again.
Step 4
Alternate between the dry ingredients and the remaining 2 eggs, ending with the egg. Transfer the batter to the lined pan. Spread it using an offset spatula.
Step 5
Bake for 45-50 minutes until an inserted toothpick comes out dry. Let it cool for 15 minutes. Remove the cake from the pan and transfer it to a serving plate.
Step 6
Dust some powdered erythritol on top and add some lemon wedges as garnish. Slice the cake into 8 slices. Serve warm or cold.
Ingredients
- Super Fine Almond Flour
1 cup
- Coconut flour
0.25 cup
- Baking powder
2 tsp
- Salt
0.25 tsp
- Butter, salted
0.5 cup
- Erythritol Granulated
0.5 cup
- Raw egg
4 large
- Ricotta cheese, whole milk
1 cup
- Lemon juice
2 tbsp
- Lemon Peel Or Zest Raw
1 tsp
- Vanilla extract
1 tsp
- Lemon
1 slice – 1/8 of medium
- Powdered Erythritol (Icing Sugar)
2 tbsp