This Low Carb Lemon Ricotta Cake is a bright, zesty dessert that’s both indulgent and guilt-free.
Made with almond and coconut flour, it’s naturally gluten-free and perfect for those following a keto or low-carb lifestyle.
The creamy richness of whole milk ricotta keeps the crumb moist and tender, while fresh lemon juice and zest add a refreshing citrusy lift.
Lightly sweetened with low-carb sweeteners like Swerve or Lakanto, this cake is simple to make and satisfying to eat—whether enjoyed plain or topped with whipped cream and berries.
Perfect for spring brunches, afternoon tea, or a light dessert any time of year.
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
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 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.
Nutritional Information (Per Serving – Makes 9 Servings)
Calories: ~185 kcal
Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 115mg
Sodium: 160mg
Total Carbohydrates: 5g
Dietary Fiber: 1.5g
Net Carbs: 3.5g
Protein: 7g
Sugar: <1g (from ricotta and lemon)
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