Diabetic Lemon Ricotta Cake

Looking for a delicious dessert that’s diabetic-friendly and full of bright citrus flavor? This Diabetic Lemon Ricotta Cake is the perfect treat! Light, moist, and naturally sweetened, this cake is a great way to enjoy a guilt-free indulgence without spiking blood sugar levels. Whether you're serving it at brunch or as an after-dinner treat, this lemon ricotta cake is sure to impress!

Why You’ll Love This Recipe

• Diabetic-Friendly: Made with low-carb sweeteners for a blood sugar-conscious treat.
• Moist & Fluffy Texture: Ricotta cheese ensures a light and tender cake.
• Naturally Sweetened: Uses alternatives like monk fruit or stevia instead of sugar.
• Easy to Make: Simple ingredients and a quick prep time.

Ingredients

• 1 ½ cups almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup ricotta cheese
• ½ cup unsweetened Greek yogurt
• ⅓ cup monk fruit sweetener (or preferred low-carb sweetener)
• 2 large eggs
• Zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon vanilla extract
• 2 tablespoons olive oil

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease an 8-inch round cake pan and line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt.

Step 3: Prepare the Wet Ingredients

1. In a separate large bowl, whisk together the ricotta cheese, Greek yogurt, and monk fruit sweetener until smooth.
2. Add the eggs, lemon zest, lemon juice, vanilla extract, and olive oil. Mix until well combined.

Step 4: Combine and Bake

1. Gradually fold the dry ingredients into the wet mixture, stirring until just combined.
2. Pour the batter into the prepared cake pan and smooth the top.
3. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Cool and Serve

1. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. Serve as is, or dust lightly with powdered erythritol for an extra touch of sweetness.

Tips for the Best Diabetic Lemon Ricotta Cake

• Use Fresh Lemons: Fresh lemon juice and zest add a bright and natural citrus flavor.
• Don’t Overmix: Overmixing can make the cake dense instead of light and fluffy.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing Option: Wrap slices individually and freeze for up to 3 months.

Variations

• Berry Addition: Fold in fresh blueberries or raspberries for a fruity twist.
• Nutty Crunch: Sprinkle chopped almonds or walnuts on top before baking.
• Coconut Flavor: Replace olive oil with coconut oil for a tropical hint.

Final Thoughts

This Diabetic Lemon Ricotta Cake is the perfect balance of tangy, sweet, and creamy flavors while keeping things healthy and low-carb. Whether you're managing diabetes or just looking for a lighter dessert option, this cake is a satisfying treat that doesn't compromise on taste. Enjoy a slice with your favorite tea or coffee and savor every bite!