Here’s a delicious and diabetic-friendly lemon ricotta cake recipe that is low in sugar but still rich in flavor!
Ingredients:
.1 ½ cups almond flour (or a low-carb flour of your choice)
.1 cup ricotta cheese (full-fat or part-skim)
.3 large eggs
.½ cup erythritol or another preferred sugar substitute
.1/4 cup unsweetened Greek yogurt (optional, for extra moisture)
.2 tablespoons lemon zest (from about 2 lemons)¼ cup lemon juice (freshly squeezed)
.¼ cup lemon juice (freshly squeezed)
.1 teaspoon vanilla extract
.1 teaspoon baking powder
.Pinch of salt
Optional for topping:
.Powdered erythritol (to dust the top)
.Fresh berries (like raspberries or blueberries)
.A few mint leaves for garnish
Instructions:
1.Preheat your oven: Set it to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper or lightly oil it.
2.Mix the dry ingredients: In a bowl, whisk together the almond flour, baking powder, and salt. Set aside.
3.Combine wet ingredients: In a separate bowl, beat together the ricotta cheese, eggs, erythritol, Greek yogurt (if using), lemon zest, lemon juice, and vanilla extract. Mix until smooth and well combined.
4.Incorporate the dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring until everything is just combined. Be careful not to overmix.
5.Bake: Pour the batter into the prepared cake pan. Smooth out the top. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
6.Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7.Serve: Once the cake has cooled, dust the top with powdered erythritol if desired. You can also add fresh berries and mint for an extra pop of flavor and color.
Tips:
.Sweetener options: You can adjust the amount of erythritol based on your taste preference or use a combination of sweeteners like stevia or monk fruit if you prefer.
.Flavor variations: Try adding a touch of almond extract or a few tablespoons of poppy seeds for a twist.
.Storage: Keep the cake in an airtight container in the refrigerator for up to 4-5 days. You can also freeze individual slices for later use.
This cake is a great option for anyone who wants to enjoy a light, moist dessert without raising their blood sugar! Enjoy!
