1. Prepare the Pan and Preheat the Oven
Line the bottom of the springform pan with parchment paper and lightly grease the sides. Preheat your oven to 350°F (175°C).
2. Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.
3. Combine the Wet Ingredients
In a large mixing bowl, beat the eggs until frothy. Add the ricotta cheese, almond milk, sweetener, lemon juice, lemon zest, and vanilla extract. Whisk until smooth and well combined.
4. Incorporate the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until a smooth batter forms. Avoid overmixing.
5. Pour and Bake
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes or until the cake is set and a toothpick inserted into the center comes out clean.
6. Cool the Cake
Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform pan. Transfer the cake to a wire rack to cool completely.
7. Add Optional Toppings and Serve
Once the cake has cooled, dust the top with powdered erythritol and garnish with fresh berries if desired. Slice and serve.
Tips for Success
- Room Temperature Ingredients: Ensure eggs and ricotta cheese are at room temperature for a smoother batter.
- Zest First: Zest the lemons before juicing to make the process easier.
- Don’t Overbake: Keep an eye on the cake as almond flour-based cakes can dry out if overbaked.
Serving Suggestions
- Perfect Pairing: Serve with a cup of hot tea or coffee for a light afternoon treat.
- Elegant Dessert: Top with a dollop of sugar-free whipped cream and a few raspberries for an elegant presentation.
Enjoy the bright and refreshing flavors of this Diabetic Lemon Ricotta Cake. With its low-carb profile and luscious texture, it’s a dessert everyone can savor without guilt!