A Diabetic Lemon Ricotta Cake is a delightful and healthier alternative to traditional cakes, designed to be lower in sugar while still offering a satisfying flavor. Here’s a simple recipe to try:
Ingredients:
- 1 cup almond flour (or a combination of almond flour and coconut flour)
- 1/4 cup erythritol or another preferred sugar substitute
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup ricotta cheese (whole milk or part-skim)
- 3 large eggs
- 1/4 cup unsweetened almond milk (or other milk substitute)
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Optional: 1/4 tsp xanthan gum (for added structure)
- Powdered erythritol for dusting (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a round cake pan (8-inch or 9-inch) with butter or cooking spray, and line the bottom with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, combine almond flour, erythritol, baking powder, salt, and optional xanthan gum. Stir until evenly mixed.
- Combine wet ingredients: In a separate large bowl, whisk together ricotta cheese, eggs, almond milk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
- Add dry ingredients to wet ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until everything is well combined. The batter will be a little thick, which is normal.
- Bake: Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Optional finishing touches: Once cooled, dust the top with powdered erythritol if you desire a sweeter finish.
- Serve: Slice and enjoy this low-carb, diabetic-friendly lemon ricotta cake! It pairs wonderfully with a cup of tea or as a light dessert.
Tips:
- If you want a richer lemon flavor, you can add more lemon zest or a few drops of lemon extract.
- For added moisture, you can incorporate a tablespoon of coconut oil or melted butter into the batter.
This cake is naturally gluten-free and lower in carbs compared to traditional cakes, making it a great option for those managing blood sugar levels.
