Diabetic Lemon Ricotta Cake

Here’s a delicious and diabetic-friendly lemon ricotta cake recipe that is low in sugar but still rich in flavor!

Diabetic Lemon Ricotta Cake Recipe

Ingredients:

• 1 ½ cups almond flour (or a low-carb flour of your choice)
• 1 cup ricotta cheese (full-fat or part-skim)
• 3 large eggs
• ½ cup erythritol or another preferred sugar substitute
• 1/4 cup unsweetened Greek yogurt (optional, for extra moisture)
• 2 tablespoons lemon zest (from about 2 lemons)
• ¼ cup lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt

Optional for topping:

• Powdered erythritol (to dust the top)
• Fresh berries (like raspberries or blueberries)
• A few mint leaves for garnish

Instructions:

1. Preheat your oven: Set it to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper or lightly oil it.
2. Mix the dry ingredients: In a bowl, whisk together the almond flour, baking powder, and salt. Set aside.
3. Combine wet ingredients: In a separate bowl, beat together the ricotta cheese, eggs, erythritol, Greek yogurt (if using), lemon zest, lemon juice, and vanilla extract. Mix until smooth and well combined.
4. Incorporate the dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring until everything is just combined. Be careful not to overmix.
5. Bake: Pour the batter into the prepared cake pan. Smooth out the top. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
6. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. Serve: Once the cake has cooled, dust the top with powdered erythritol if desired. You can also add fresh berries and mint for an extra pop of flavor and color.

Tips:

• Sweetener options: You can adjust the amount of erythritol based on your taste preference or use a combination of sweeteners like stevia or monk fruit if you prefer.
• Flavor variations: Try adding a touch of almond extract or a few tablespoons of poppy seeds for a twist.
• Storage: Keep the cake in an airtight container in the refrigerator for up to 4-5 days. You can also freeze individual slices for later use.

This cake is a great option for anyone who wants to enjoy a light, moist dessert without raising their blood sugar! Enjoy!