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Keto Lemon Ricotta Cake

Indulge in a slice of this Keto Lemon Ricotta Cake, where creamy ricotta meets zesty lemon for a refreshing treat that aligns with your health goals.
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Prep Time 10 minutes
Cook Time 35 minutes
Preparation Time 10 minutes
Total Time 45 minutes
Cuisine American
Servings 8 slices
Calories 210 kcal

Equipment

  • Round Cake Pan
  • Mixing Bowl
  • Whisk

Ingredients
  

  • 1 cup Ricotta Cheese
  • 1/2 cup Almond Flour
  • 1/4 cup Erythritol
  • 3 pcs Large Eggs
  • 1/4 cup Fresh Lemon Juice
  • 1 lemon Lemon Zest
  • 1 tsp Baking Powder
  • 1/2 tsp Vanilla Extract
  • a pinch Salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a round cake pan.
  • In a mixing bowl, blend the ricotta cheese, erythritol, and eggs until smooth and creamy.
  • Add the lemon juice, lemon zest, vanilla extract, and salt, mixing thoroughly.
  • Fold in the almond flour and baking powder until just combined.
  • Transfer the batter to the prepared cake pan and spread evenly.
  • Bake for 30-35 minutes, or until the cake is set and lightly golden on top. Cool before slicing.

Notes

This cake is perfect for a keto-friendly dessert. Feel free to add a sprinkle of lemon zest on top for extra flavor.
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