Verona
This light and fluffy Lemon Ricotta Cake is keto-friendly and full of zesty lemon flavor. Made with almond flour, ricotta cheese, and sugar-free sweeteners, it’s a perfect dessert for any occasion.
Servings: 8 servings
Calories: 220kcal
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or preferred keto sweetener
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup ricotta cheese
- 3 large eggs
- 1/4 cup butter melted
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350F (175C) and grease a 9-inch round cake pan.
- Whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together ricotta cheese, eggs, melted butter, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool before slicing. Serve with a dollop of whipped cream or a sprinkle of powdered erythritol.
Notes
Chef's Tip: Zest the lemon before juicing it, and don't skip the zest - it carries most of the bright lemon flavor, more than the juice alone. Keto Swap: traditional wheat flour is replaced with almond and coconut flour.
Nutrition
Calories: 220kcal | Protein: 6g | Fat: 18g | Fiber: 2g
Tried this recipe?Let us know how it was!
About This Dish
A light, zesty dessert that’s perfect for any occasion. The ricotta adds a creamy texture, while the almond flour keeps the carb count low.