Diabetic Lemon Ricotta Cake!!!

Diabetic Lemon Ricotta Cake is a light, moist, and zesty treat that proves you can enjoy dessert without compromising on health. Made with creamy ricotta cheese, fresh lemon juice, and a low-glycemic sweetener, it delivers all the flavor and indulgence of a classic cake while being gentle on blood sugar levels. Each bite offers a refreshing citrus brightness balanced by a tender, melt-in-your-mouth texture, making it perfect for afternoon tea, family gatherings, or a guilt-free after-dinner sweet.

SAVE THIS!

Ingredients

Dry Ingredients:

• 1 ½ cups (180g) almond flour
• ½ cup (60g) whole wheat pastry flour (or all-purpose if preferred)
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

Wet Ingredients:

• ¾ cup (170g) part-skim ricotta cheese
• ½ cup (120ml) unsweetened almond milk (or skim milk)
• 3 large eggs
• ¼ cup (60ml) light olive oil
• ⅓ cup (65g) granulated erythritol or allulose (sugar substitute suitable for baking)
• Zest of 1 large lemon
• Juice of 2 large lemons (~¼ cup or 60ml)
• 1 tsp vanilla extract

Optional Topping:

• 2 tbsp powdered erythritol (for dusting)
• Thin lemon slices for decoration

Instructions

1. Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Grease and line an 8-inch (20cm) round cake pan with parchment paper.

2. Mix Dry Ingredients

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

3. Mix Wet Ingredients

1. In a large bowl, whisk together ricotta, eggs, olive oil, sweetener, lemon zest, lemon juice, vanilla, and almond milk until smooth.

4. Combine and Bake

1. Add the dry ingredients to the wet ingredients, mixing gently until just combined — do not overmix.
2. Pour batter into the prepared pan and smooth the top.
3. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
4. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

5. Finish and Serve

1. Dust lightly with powdered erythritol and garnish with lemon slices if desired.
2. Slice and serve plain or with a spoonful of fresh berries.

Nutrition (per slice, 10 slices)

Approximate values

• Calories: ~150
• Net Carbs: ~8g
• Protein: ~6g
• Fat: ~10g
• Sugar: ~1g (from natural sources)

💡 Tips for Best Results:

• Almond flour helps keep carbs lower while giving a soft texture.
• For a more intense lemon flavor, increase zest to 1 ½ lemons.
• Avoid overbaking — ricotta cakes stay best when slightly moist inside.