Keto Lemon Ricotta Cake
This keto lemon ricotta cake is soft, moist, and flavored with fresh lemon and vanilla. It takes about 10 minutes to get into the oven, and the ricotta keeps the almond flour sponge tender without needing a complicated frosting or filling.
Ingredients
- 2.8 oz butter softened (about 5 ⅔ tbsp)
- 3.5 oz low-carb sweetener Sukrin Gold, erythritol, or another 1:1 sugar substitute (about ½ cup)
- 1 tsp vanilla extract
- 3 eggs
- 5.3 oz ricotta cheese about ⅔ cup
- 1 lemon zested and juiced
- 3.5 oz almond flour about 1 cup
- 1 tsp baking powder
Instructions
- Preheat the oven to 160°C (320°F). Grease a 7-inch cake pan with butter and line the base with parchment paper.
- Add the butter, sweetener, and vanilla extract to a large mixing bowl. Beat until creamy and well combined.
- Add the eggs one at a time, beating well after each addition until light and frothy.
- Add the ricotta cheese, lemon zest, and lemon juice. Whisk until fully combined.
- In a separate bowl, combine the almond flour and baking powder, breaking up any lumps.
- Add the dry ingredients to the wet ingredients in two batches, mixing after each addition until combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for about 50 minutes, until the cake is cooked through.
- Allow the cake to cool before removing it from the pan.
- Slice and serve.
Video
Nutrition
Calories: 200kcalCarbohydrates: 4gProtein: 7gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 92mgSodium: 157mgPotassium: 46mgFiber: 1gSugar: 1gVitamin A: 422IUVitamin C: 0.02mgCalcium: 106mgIron: 1mg
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