- Preheat your oven to 350°F (175°C).
- Lightly grease a 9-inch round cake pan or line with parchment paper.
Step 2: Mix the Wet Ingredients
- In a large bowl, whisk together ricotta cheese, eggs, sweetener, applesauce, lemon juice, lemon zest, and vanilla extract until smooth.
Step 3: Combine the Dry Ingredients
- In a separate bowl, whisk together almond flour, baking powder, baking soda, and salt.
Step 4: Make the Batter
- Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
- Do not overmix—this keeps the cake light and fluffy.
Step 5: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered erythritol or top with a light yogurt glaze.
Serving & Storage Tips
- Serve chilled or at room temperature for the best texture.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 2 months – just thaw at room temperature before serving.
Variants: Customize Your Lemon Ricotta Cake
- Berry Twist – Add fresh blueberries or raspberries for extra flavor.
- Nutty Crunch – Sprinkle chopped almonds or walnuts on top.
- Coconut Bliss – Mix in unsweetened shredded coconut for a tropical touch.
- Chocolate Lover’s Version – Add sugar-free dark chocolate chips.
- Spiced Lemon Cake – Enhance the flavor with a pinch of cinnamon or nutmeg.
FAQ: Everything You Need to Know
1. Can I use regular flour instead of almond flour?
Yes! Whole wheat flour works well, but the cake will be slightly denser.
2. Can I make this cake without eggs?
Yes! Replace eggs with 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water).
3. How sweet is this cake?
It has a mild sweetness—adjust the sweetener to your taste preference.
4. Can I use cottage cheese instead of ricotta?
Yes, but blend it first to achieve a smooth texture.
5. Is this cake suitable for keto?
Yes! Use almond flour and a keto-friendly sweetener like erythritol.
Final Thoughts: The Perfect Guilt-Free Lemon Cake
This Diabetic Lemon Ricotta Cake is light, moist, and bursting with citrusy goodness—without the sugar! Whether you’re diabetic, following a low-carb diet, or just looking for a healthier dessert, this cake is a must-try.
Thanks for your SHARES!
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