I got this recipe from a small cookbook that was given to me. This Keto Lemon Ricotta Cake will become your new go-to if you crave a light, zesty, and low-carb dessert. This cake is naturally gluten-free, subtly sweet, and delightfully moist, made with creamy ricotta cheese and brightened with fresh lemon zest and juice. It’s the perfect treat for spring and summer or whenever you want something refreshing without the sugar crash.
Ingredients
1/2 stick butter at room temperature
1/2 cup granulated Swerve
1 cup whole milk ricotta cheese
4 large eggs
2 Tbsp. fresh lemon juice
Zest from 1 large lemon
1/2 tsp. almond extract
4 Tbsp. coconut flour
2 tsp. baking powder
1/4 tsp. salt
Powdered monk fruit sweetener (to sprinkle over the top)
Instructions
Preheat the oven to 325 degrees. Line an 8-inch cake pan with parchment paper. Using an electric mixer, cream together butter, almond extract, and granulated Swerve.
Add ricotta cheese, lemon zest, and lemon juice and continue mixing. I opted to add a little more lemon juice for a more pronounced lemon flavor, and I am glad I did that.
Slowly add one egg at a time to the mixture, beating after each one to incorporate them separately.
Mix a third of the dry ingredients at a time until thoroughly combined.
Spread the mixture evenly into the pan. Bake for 50 minutes or until a toothpick comes out of the center clean.
Allow to cool for 20 minutes.
Remove from the pan and top with powdered Swerve or powdered monk fruit sweetener. Serve and enjoy!
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