Preheat your oven to 325°F (165°C).
Line an 8 x 2-inch round cake pan with parchment paper and lightly grease or butter the pan.
In a small bowl, whisk together the almond flour, coconut flour, baking powder, and salt to remove any lumps.
Method with Baking Powder:
Cream the Wet Ingredients:
Beat the butter, sweetener, and vanilla until fully blended.
Add one egg and beat until the mixture is light and fluffy.
Incorporate the ricotta cheese, lemon zest, and lemon juice, mixing thoroughly.
Combine Wet and Dry Ingredients:
Add one-third of the dry mixture to the batter and mix.
Add an egg and mix again. Repeat this process until all ingredients are fully incorporated, finishing with the last egg.
Bake the Cake:
Gently spread the batter into the prepared cake pan using an offset spatula.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Let the cake cool in the pan for 15–20 minutes.
Diabetic Lemon Ricotta Cake (Page 2 ) | February 7, 2025
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