This low carb ricotta lemon cake is one of those recipes that honestly surprised me. It’s light, moist, and has the perfect amount of lemon flavor without being too tart.
If you’re on a keto or low carb diet and miss having cake, this one is for you. It tastes like a real dessert, not like a “diet” version of one.
The base of this cake is ricotta cheese, which gives it an incredibly soft and creamy texture. Combined with fresh lemon zest and juice, every bite just feels fresh and satisfying.
It’s also really simple to make. One bowl, a handful of ingredients, and about 30 minutes in the oven. No complicated steps or fancy equipment needed.
Whether you’re serving it after dinner or having a slice with your afternoon coffee, this ricotta lemon cake is a great low carb treat to have in your recipe rotation.
Why You’ll Love This Recipe
Super Low Carb Friendly – This cake uses almond flour and erythritol instead of regular flour and sugar, so you can enjoy a real slice of cake without worrying about getting kicked out of ketosis.
Great for Guests Who Don’t Eat Keto – This cake tastes so good that even people who aren’t on a low carb diet will love it. Dust it with powdered erythritol and nobody will even guess it is a keto dessert.
Incredibly Moist Thanks to Ricotta – A lot of low carb cakes turn out dry, but the ricotta cheese in this recipe keeps the texture soft, creamy, and moist in a way that almond flour alone just can’t do.
Bright and Refreshing Lemon Flavor – The combo of fresh lemon zest and lemon juice gives this cake a bright, citrusy taste that feels light and almost elegant. It is the perfect treat when you want something sweet but not heavy.
Ingredients
- 1 cup Whole Milk Ricotta Cheese
- 3 Large Eggs
- 1/3 cup Granulated Erythritol
- 2 tbsp Lemon Zest
- 2 tbsp Fresh Lemon Juice
- 1 cup Almond Flour
- 1 tsp Baking Powder
- 1/4 tsp Sea Salt
- Powdered Erythritol, for dusting
How to Make
Step 1
Preheat your oven to 350 F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2
In a large bowl, whisk together the ricotta cheese, eggs, and granulated erythritol until smooth. Stir in the lemon zest and lemon juice.
Step 3
Add the almond flour, baking powder, and sea salt. Fold gently until just combined. The batter will be thick but pourable.
Step 4
Pour the batter into the prepared pan and smooth the top.
Step 5
Bake for 30 to 35 minutes until the cake is golden on top and a toothpick inserted in the center comes out clean. The edges will pull away slightly from the pan.
Step 6
Let cool in the pan for 15 minutes, then turn out onto a wire rack. Once fully cooled, dust with powdered erythritol and slice to serve.
Helpful Tips
Use Good Quality Ricotta
Go with whole milk ricotta for this cake, not part-skim or fat-free. The full fat version gives the cake a creamy, moist texture that you really can’t get with the lighter options. It also keeps the cake from turning out dry and crumbly.
If your ricotta looks watery or has a lot of liquid sitting on top, drain it through a fine mesh strainer for about 10 minutes before using it. Too much extra moisture will make the center of the cake soggy and it won’t set properly in the oven.
Zest the Lemon Before You Juice It
Always zest your lemon first, then cut it open and squeeze the juice out. Trying to zest a lemon that’s already been cut in half is messy and you won’t get as much zest off it.
When you’re zesting, only go over each spot on the lemon once or twice. You want just the bright yellow outer layer. The white part underneath, called the pith, is bitter and will give your cake an unpleasant taste.
Two tablespoons is a good amount of zest, so you’ll probably need two medium lemons. Roll them on the counter with your palm before juicing to get more juice out of them.
Fold the Dry Ingredients Gently
When you add the almond flour, baking powder, and salt to the ricotta mixture, use a spatula and fold everything together with slow, gentle strokes. Stop as soon as you don’t see any dry pockets of flour left. The batter should look thick but still pourable.
Almond flour doesn’t act like regular flour. If you overmix it or beat it aggressively, the oils in the almonds start to release and the cake turns out dense and heavy instead of light and tender.
You Might Also Like
- Low Carb Chocolate Lava Cakes
- Low Carb Creme Brulee
- Low Carb Lemon Bars
- Low Carb Strawberry Cheesecake Bites
- Low Carb Tiramisu Cups
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
Coconut flour absorbs a lot more liquid than almond flour, so you cannot swap them at a 1:1 ratio. If you want to use coconut flour, start with about 1/4 cup and see how the batter looks – it should be thick but still pourable.
Keep in mind that coconut flour can also change the flavor slightly and make the cake a bit denser. Almond flour really is the best fit for this particular recipe.
Low Carb Ricotta Lemon Cake
Ingredients
Method
- Preheat your oven to 350 F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the ricotta cheese, eggs, and granulated erythritol until smooth. Stir in the lemon zest and lemon juice.
- Add the almond flour, baking powder, and sea salt. Fold gently until just combined. The batter will be thick but pourable.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes until the cake is golden on top and a toothpick inserted in the center comes out clean. The edges will pull away slightly from the pan.
- Let cool in the pan for 15 minutes, then turn out onto a wire rack. Once fully cooled, dust with powdered erythritol and slice to serve.