Diabetic Lemon Ricotta Cake: A Light and Flavorful Low-Carb Dessert
Ingredients
Wet Ingredients:
½ stick soft butter (2 oz/57 g)
½ cup low-carb sugar (Swerve Granulated or Lakanto Classic)
4 large eggs (cold; use 5 eggs if omitting baking powder)
1 cup whole milk ricotta cheese (cold; 250 g)
1 ½ tablespoons fresh lemon juice
1 teaspoon lemon zest (zest from one lemon)
1 teaspoon vanilla extract
Dry Ingredients:
1 cup almond flour (whisk before measuring)
4 tablespoons coconut flour (whisk before measuring)
2 teaspoons baking powder (or follow the version without baking powder)
¼ teaspoon salt
Instructions
Preparation:
My grandmother eats only 1 tablespoon a day of this mix. She runs like a young girl.
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