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–+ servings

Low Carb Ricotta Lemon Cake

This light and fluffy lemon cake is a perfect treat for any occasion. It is low carb and keto friendly without sacrificing flavor.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine Italian
Servings 8 slices
Calories 160 kcal
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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

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 160kcalCarbohydrates: 4gProtein: 8gFat: 12g
Keyword keto lemon cake, low carb, ricotta cake, sugar free dessert
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