Diabetic Lemon Ricotta Cake is a light, refreshing, and naturally lower-sugar dessert that’s perfect for those looking to control their blood sugar levels without sacrificing flavor. This cake has a smooth, creamy texture thanks to the ricotta cheese, with the bright and tangy flavor of lemon balancing out the sweetness. It’s also gluten-free, making it suitable for a variety of dietary needs!
Here’s an easy recipe to make this delicious, diabetic-friendly cake:
Ingredients:
- 2 cups ricotta cheese (preferably part-skim)
- 4 large eggs
- 1/2 cup almond flour (or coconut flour if you prefer)
- 1/4 cup Stevia, erythritol, or another diabetic-friendly sweetener (to taste)
- 1/4 cup unsweetened applesauce (or 1/4 cup olive oil for richness)
- Zest and juice of 2 large lemons
- 1 tsp vanilla extract
- 1 tsp baking powder (make sure it’s gluten-free, if needed)
- 1/4 tsp salt
- Optional: Powdered erythritol or Stevia for dusting (to garnish)
Instructions:
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Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan, and line it with parchment paper for easy removal.
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Prepare the batter:
- In a large mixing bowl, whisk together the ricotta cheese, eggs, applesauce (or oil), lemon zest, lemon juice, and vanilla extract until smooth.
- Add the almond flour, sweetener, baking powder, and salt. Mix everything together until fully combined. The batter should be smooth and slightly thick.
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Bake the cake:
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 35-40 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean. The cake will have a soft, almost custard-like texture.
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Cool and serve:
- Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered erythritol or Stevia for a nice finishing touch (optional). You can also garnish with a few fresh lemon slices or berries.
This Diabetic Lemon Ricotta Cake is light, tangy, and full of flavor without the added sugar. The ricotta helps keep it moist, and the almond flour gives it a soft, tender crumb. It’s a wonderful option for a light dessert or snack and pairs beautifully with a cup of tea or coffee.
Would you like to try adding a little whipped cream or a berry compote to complement the cake? That could add a bit more richness without spiking the sugar levels!