Lemon Ricotta Cake is a simple Italian cake made with ricotta cheese and ground almonds. This gluten‑free, flourless cake can be prepared with or without chemical leavening. The crumb is moist and tender yet holds its shape, making it one of the best keto lemon cake recipes you’ll find.
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My mother was a wonderful cook and inspired my love of food; I shared her low carb meatballs recipe last year. Now that she can’t cook for herself, I like to make this uncomplicated Italian cake to celebrate holidays when we visit.
Lemon Ricotta Cake – Italian Ricotta Cake
Lemon ricotta cake is a rich, comforting Italian dessert that’s straightforward to assemble. The center can range from slightly custardy to more cake‑like depending on technique, but it always showcases the creamy ricotta and bright lemon flavor.
Two classic components are ricotta cheese and ground almonds, ingredients that lend themselves well to low carb baking and keep the cake naturally gluten‑free.
This version yields a cake that is moist rather than pudding‑soft. The texture is delicate but firm, making it an ideal keto lemon cake that travels well and slices neatly.
Adding a small amount of coconut flour to the almond flour gives a lighter crumb and better structure. If needed, you can substitute oat fiber, whey protein powder, or additional almond flour, though texture will vary with substitutions.
A flexible feature of the recipe is that it can be made with or without baking powder, which is useful for occasions like Easter or Passover. To skip baking powder, separate the eggs and whip the whites to soft peaks, then fold them into the batter; use an extra egg when employing this method to help with rise and structure.
This cake is lovely with a dusting of powdered sweetener, a spoonful of fruit sauce, a light lemon glaze, or a dollop of whipped cream. It’s best served at room temperature; because it’s not overly sweet it works well for breakfast, afternoon tea, or dessert.
Lemon Ricotta Cake is 3.5 net carbs per serving.
Lemon Ricotta Cake
Ingredients
- ½ stick soft butter (2 oz/57 g)
- ½ cup low carb sugar (Swerve Granulated or Lakanto Classic)
- 4 large eggs (cold) (one more egg if not using baking powder)
- 1 cup whole milk ricotta cheese (cold) (250 g)
- 1 ½ tablespoon fresh lemon juice
- 1 teaspoon lemon zest (zest from one lemon)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup almond flour (whisk before measuring)
- 4 tablespoon coconut flour* (whisk before measuring)
- 2 teaspoon baking powder** (see directions for version without baking powder)
- ¼ teaspoon salt
Instructions
Preparation:
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Preheat the oven to 325°F (160°C). Line the bottom of an 8 x 2 inch round pan with parchment, then butter or spray the pan and place the parchment inside. Whisk the dry ingredients in a small bowl to break up any lumps.
Method:
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Cream the butter, vanilla, and sweetener until smooth. Add one egg and beat until light and fluffy. Mix in the ricotta, lemon zest, and lemon juice until fully combined.
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Add the dry ingredients in three additions, mixing after each addition and then adding another egg, finishing with the final egg. The batter should be thick but spreadable.
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Spread the batter evenly into the prepared pan using an offset spatula. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15–20 minutes, run a knife around the edge, then invert onto a rack to cool completely.
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Store leftovers wrapped in plastic wrap at room temperature for up to 3 days (unless it’s hot and humid) or refrigerate. If chilled, warm slightly before serving. Yields 9 servings at approximately 3.5 net carbs each. See notes for topping suggestions.
If Not Using Baking Powder:
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Preheat the oven to 325°F (160°C). Prepare the pan with parchment and grease as above. Whisk the dry ingredients to remove lumps.
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Separate 4 eggs. Whip the egg whites to soft peaks and set aside.
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Cream the butter, vanilla, and sweetener, then beat in the yolks until light. Add the ricotta, then the whole egg, lemon zest, and lemon juice. Stir in the dry ingredients until combined.
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Fold the whipped egg whites into the batter in three additions. The batter will be thick—spread it into the prepared pan and bake 50 minutes or until a toothpick comes out clean. Cool in the pan 15–20 minutes, then invert to finish cooling.
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Serves 9 at approximately 3.5 net carbs per serving. See notes for serving ideas.
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Wrap leftovers and keep at room temperature up to 3 days or refrigerate; warm slightly before serving if chilled.
Notes
I prefer to use cold eggs and cold liquids in baked goods. Granulated erythritol cools as it dissolves, so I don’t bring those ingredients to room temperature; I do soften butter and cream cheese briefly in the microwave if needed.
Calories from Fat 153
Nutrition
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