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Keto Lemon Ricotta Cake

The Perfect Keto Tea Cake

Why am I making a Keto Lemon Ricotta Cake? Because life gave me lemons. Well actually my father in law did. Lemons are quite an exotic ingredient in India and are imported and cost a lot. We use limes in all our cooking and desserts here normally. Anyway, my wife loves lemons and she asked her dad to bring 4 of them for her when he went abroad. My father in law, being the generous soul that he is, got us 24 lemons. I also purchased some ricotta cheese for an experimental Keto recipe that never saw the light of day. Long story short, I had ingredients, I made dessert.

This recipe has never been tested prior to this video. I am literally making this for the first time and till I actually tasted the cake I thought I might have blown it. Anyway enough jibber jabber, enjoy the video.

The Recipe Sequence

If you saw the video, you will notice the batter looks like it’s straight out of a horror movie. Something similar happened when I made my Keto lemon & poppy seed muffins. This is quite common and it’s normal. The dairy kind of ‘splits’ but it all comes together when baked. Since my cake tasted absolutely fine I think what I did was ok. However I have edited the sequence of things in the written recipe below. My suggestion is to add the eggs first to the butter and beat them and then add the ricotta. If you do try this please let me know if your batter looked any different.

The Deception of Lemons

The garnish of fresh lemons on top was all for show. It serves no purpose other than decorative. I just took photographs of the cake and then I took them off and set them aside to use in a chicken dish in the future. These are just some of the things we do to try and get good photos of the food. The almonds of course get eaten along with the cake. They do add a nice crunch.

 

Keto Lemon Ricotta Cake

Nutrition Info (Per serving)

  • Calories: 194
  • Net Carbs: 2g
  • Carbs: 3g
  • Fat: 18g
  • Protein: 6g
  • Fiber: 1g

This recipe makes 8 servings. Cut the cake into 8 equal pieces, 1 piece = 1 serving. Get this recipe on myfitnesspal.

 

Keto Lemon Ricotta Cake
Keto Lemon Ricotta Cake
Yum
Votes: 4
Rating: 5
You:
Rate this recipe!
Soft moist Keto sponge flavoured with lemon and vanilla.
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Keto Lemon Ricotta Cake
Keto Lemon Ricotta Cake
Yum
Votes: 4
Rating: 5
You:
Rate this recipe!
Soft moist Keto sponge flavoured with lemon and vanilla.
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
50 minutes
Ingredients
  • 150 grams Ricotta Cheese
  • 100 grams Almond Flour I recommend this one
  • 100 grams Sukrin Gold (or low carb sweetener of choice) I use this one
  • 80 grams Butter
  • 1 Tsp Vanilla Extract
  • 1 Tsp Baking Powder
  • 3 Eggs
  • 1 Lemon Zested and Juice
Servings: servings
Units:
Instructions
  1. In a large bowl cream together the butter, sweetener and vanilla extract. If you are using a granulated sweetener make sure you powder it in a blender before using.
  2. Once they are well mixed add in the eggs one at a time and beat well till nice and frothy.
  3. Then add in the Ricotta cheese, lemon zest and juice of the lemon and continue whisking.
  4. Mix the almond flour and baking powder in a bowl and mix to make sure there are no lumps. Then add in to the wet ingredient bowl in 2 batches and keep whisking.
  5. Brush your 7" cake tin with butter and line it with some parchment paper on the bottom.
  6. Pour in the cake batter, level it out and then pop it into your oven at 160C. Please make sure that you pre-heated your oven.
  7. Cook for about 50 minutes or till fully cooked through.
  8. Allow it to cool before removing from the cake tin. Garnish with almond slivers.
  9. Slice it and serve.

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12 Comments

  • Reply
    Lori Rabideaux
    December 27, 2018 at 5:51 am

    This cake sounds really good, I am tired of chocolate with so much of it for Christmas. My favorite cake is red velvet. My Grandmother always made it for my birthday. She’s been gone for many years, but I loved that she taught me to cook and I loved that cake. Thank you for your delicious food and keep the jibber jabber!

  • Reply
    sandra_nz
    December 30, 2018 at 1:53 pm

    Sahil, I made this today and I think it’s the best keto cake I’ve ever made! So light and fluffy, delicious. It would be nice with a bit of greek yoghurt on the side, I think.

    As suggested, I added the eggs first.
    Here’s what the mixture looked like creamed, before adding eggs: https://photos.app.goo.gl/JBW92gXRD7SdV3GA6
    Here’s what the mixture looked like after the eggs were added: https://photos.app.goo.gl/WMv3ybT2rvUXhhSZ6
    And here’s what the mixture looked like with the dry ingredients added: https://photos.app.goo.gl/rs8eRVmabdob8svX6

    • mm
      Reply
      Sahil Makhija
      January 1, 2019 at 1:26 pm

      So glad to hear that and thank you sharing the results of the alternative method to mine. Glad to see it worked better.

  • Reply
    Aswathy
    December 30, 2018 at 10:11 pm

    Hi Sahil, I tried this recipe with pretty decent result. It’s a great lemon cake. I followed your suggestion of beating eggs first, but, to be honest, the consistency of the batter wasn’t any better than what I could see from your video. It was slightly less chunky for sure, but not very smooth like normal cake batter. I think that’s the way it is.
    But none of that matters because end result is fantastic! I topped the cake with mascarpone and it was yum!

    • mm
      Reply
      Sahil Makhija
      January 1, 2019 at 1:26 pm

      hehe glad to hear that 🙂

  • Reply
    Priscilla
    January 5, 2019 at 11:21 pm

    I doubled the recipe and put it in a 9×13 inch pan. The only thing that bothered me was the temperature converted to 320 degrees farenheight and if I had baked it any higher the edges would have been blacker and the center would not have been cooked. This is a very moist cake. I’m tempted next time to bake it at 300 degrees farenheight and see what happens.

    The best thing I found FOR ME was to omit the nuts and lemons on top and make a cream cheese frosting with confectioners Swerve and lemon juice beaten in. I actually dab the frosting on just before serving. That way I can re-heat each serving and enjoy the frosting too.

    Thank you for such a great recipe!

  • Reply
    Jess
    January 11, 2019 at 12:35 am

    Great recipe! I’m just curious to know how did you get 3gr net carbs per serving? I added all the ingredients to my keto app and it came to 17gr net carbs per serving. Because the sugar replacement is about 100gr carbs per 100 grams!, a total of 254 calories.

    • mm
      Reply
      Sahil Makhija
      January 11, 2019 at 4:01 am

      I don’t count the sugar alcohols as those aren’t processed. So this is Net carbs.

      • Reply
        Jessica
        January 14, 2019 at 12:00 am

        Thank you for the answer 🙂 it came out so good I’m doigng it again!

  • Reply
    Migdalia
    January 12, 2019 at 3:12 am

    My cake came out super flat and greasy. I followed the recipe exactly and I’m an experienced baker. I’m going to add more flour next time and more baking powder and a bit less sweetener. The taste was very lemony and good. If anyone has and ideas, I would appreciate the feedback

  • Reply
    Ruth
    January 14, 2019 at 3:50 pm

    I am having trouble following the measurements on either one — US Imperial or Metric — i.e., 3.53 oz. of almond flour???? How many cups is this ?? HELP !“

    • mm
      Reply
      Sahil Makhija
      January 15, 2019 at 2:59 am

      Ruth, please please please just buy a kitchen scale. Cups are really inaccurate and a scale is very inexpensive and it’s a friend in the kitchen for life.

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