Here’s a Diabetic Lemon Ricotta Cake recipe that’s low in sugar but still deliciously flavorful. It uses almond flour to keep the carbs lower and ricotta for moisture, creating a tender cake with a bright lemony flavor.
Diabetic Lemon Ricotta Cake
Ingredients:
- 1 ½ cups almond flour (or almond meal)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup ricotta cheese (preferably part-skim)
- ⅓ cup sugar substitute (like stevia or erythritol, adjust to taste)
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- ¼ cup olive oil or melted coconut oil
For the Glaze (optional):
- 2 tablespoons powdered erythritol (or your preferred sugar substitute)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a bit of olive oil or line it with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt. Set aside.
- Make the Cake Batter:
- In a large bowl, whisk the eggs. Then, add the ricotta cheese, sugar substitute, lemon zest, lemon juice, vanilla extract, and olive oil (or melted coconut oil). Whisk until everything is well combined and smooth.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. The batter should be slightly thick.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the cake is golden on top.
- Cool the Cake:
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Glaze (optional):
- If you’d like to add a glaze, mix the powdered erythritol, lemon juice, and lemon zest in a small bowl until smooth. Drizzle it over the cooled cake.
- Serve:
- Once the cake has completely cooled and the glaze has set (if using), slice and enjoy!
Tips:
- For extra moisture: You can substitute a portion of the ricotta with Greek yogurt for a creamier texture.
- Flavor Variations: Add a handful of blueberries or raspberries to the batter for added flavor and color.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
This Diabetic Lemon Ricotta Cake is light, moist, and bursting with fresh lemon flavor while keeping the sugar content low. Perfect for anyone managing their blood sugar! Enjoy!