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