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Diabetic Lemon Ricotta Cake

This Diabetic Lemon Ricotta Cake is a delightful low-carb dessert that’s perfect for anyone looking to enjoy a guilt-free treat. With its moist texture, zesty lemon flavor, and reduced sugar content, this cake is ideal for diabetic-friendly and low-carb diets. Let’s explore how to make this delicious dessert step by step.

Ingredients for Diabetic Lemon Ricotta Cake

  • Dry Ingredients:
    • 1 1/2 cups (150g) almond flour
    • 1/4 cup (30g) coconut flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
  • Wet Ingredients:
    • 3 large eggs
    • 1 cup (240g) ricotta cheese (full-fat or part-skim)
    • 1/2 cup (120ml) unsweetened almond milk
    • 1/2 cup (100g) granulated erythritol or monk fruit sweetener
    • Juice and zest of 2 lemons
    • 1 teaspoon vanilla extract
  • Optional Toppings:
    • Powdered erythritol for dusting
    • Fresh berries for garnish

Equipment:

  • 9-inch (23cm) springform pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk and spatula

Step-by-Step Instructions

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