Diabetic Lemon Ricotta Cake

Here’s a light, moist, and diabetic-friendly Lemon Ricotta Cake that’s low in sugar but full of bright flavor. Ricotta adds a rich, creamy texture while keeping the cake lower in fat and carbs than traditional recipes.

🍋 Diabetic-Friendly Lemon Ricotta Cake

🕒 Prep Time: 15 mins | Bake Time: 35–40 mins | 🍽️ Serves: 8–10

Ingredients:

• 1 cup almond flour

• 1/2 cup coconut flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1 cup part-skim ricotta cheese

• 3 large eggs

• 1/3 cup granulated erythritol (or preferred low-carb sweetener, to taste)

• 1/4 cup unsweetened almond milk (or any low-carb milk)

• 1/4 cup fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• Optional: 1–2 tbsp olive oil or melted coconut oil for added moisture

Optional Glaze (Low-Carb):

• 1/4 cup powdered erythritol

• 1–2 tsp lemon juice

• Splash of vanilla extract

Instructions:

1. Preheat Oven to 350°F (175°C). Lightly grease a 9-inch springform pan or line with parchment paper.

2. Mix Dry Ingredients:
   In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.

3. Combine Wet Ingredients:
   In a large bowl, beat ricotta, eggs, erythritol, almond milk, lemon juice, lemon zest, vanilla, and oil (if using) until smooth.

4. Combine & Mix:
   Gradually add the dry ingredients to the wet ingredients and mix until well combined. Batter will be thick.

5. Bake:
   Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until the center is set and a toothpick comes out clean.

6. Cool:
   Let cool in pan for 10 minutes, then remove and cool completely on a wire rack.

7. Add Glaze (Optional):
   Mix powdered erythritol with lemon juice and vanilla, and drizzle over the cooled cake.

✅ Diabetic-Friendly Notes:

• Low carb thanks to almond and coconut flours

• Naturally high in protein from ricotta and eggs

• Sweetened without sugar to prevent blood sugar spikes