Perfect! A diabetic-friendly lemon ricotta cake is moist, tangy, and lightly sweetened — giving you dessert without spiking blood sugar too much. 🍋🧀
Here’s a wholesome version:
🍋 Diabetic Lemon Ricotta Cake
🛒 Ingredients
Dry Ingredients
- 1½ cups almond flour (or a mix of almond + coconut flour)
- 2 tbsp coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup ricotta cheese (whole-milk or part-skim)
- 3 large eggs
- ½ cup erythritol or other low-glycemic sweetener
- 2 tbsp olive oil or melted coconut oil
- 2 tsp lemon zest
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
🔪 Instructions
1️⃣ Preheat Oven
Preheat to 350°F (175°C).
Grease an 8-inch round or square pan, or line with parchment paper.
2️⃣ Mix Dry Ingredients
In a bowl, combine almond flour, coconut flour, baking powder, baking soda, and salt.
3️⃣ Mix Wet Ingredients
In another bowl, whisk together:
- Ricotta
- Eggs
- Sweetener
- Oil
- Lemon zest & juice
- Vanilla
4️⃣ Combine
- Fold dry ingredients into wet ingredients gently until just combined.
- Batter will be thick.
5️⃣ Bake
- Pour into prepared pan.
- Smooth top.
- Bake 35–40 minutes or until a toothpick comes out clean.
- Let cool completely before slicing.
6️⃣ Optional Topping
- Light dusting of powdered erythritol
- Thin sugar-free lemon glaze: mix 1–2 tbsp lemon juice + 1–2 tbsp powdered erythritol
✨ Tips
- For extra fluff: fold in lightly whipped egg whites.
- Add a few blueberries for a fruity twist.
- Serve chilled or at room temperature — ricotta keeps it moist.
If you want, I can also give you:
- A layered lemon ricotta cake with sugar-free frosting
- A muffin-sized version perfect for snacks
- Or a keto-friendly glaze for extra sweetness 🍋🧁
Do you want me to make it fully keto-friendly as well?
