This article explores a delicious and versatile recipe for Keto Lemon Ricotta Cake. It's a sugar-free cake with a light lemon zest that isn’t overly sweet, making it perfect for breakfast with coffee or tea, or as a satisfying dessert.
Introduction
For those following a ketogenic or low-carb lifestyle, finding satisfying desserts can sometimes be a challenge. This Keto Lemon Ricotta Cake offers a delightful solution. It captures the essence of a classic Italian ricotta cake while adhering to keto principles. It's moist, flavorful, and surprisingly easy to make.
Why Keto Lemon Ricotta Cake?
This cake is more than just a dessert; it's a versatile treat suitable for various occasions. Its subtle sweetness and refreshing lemon flavor make it a great option for:
- Breakfast: Enjoy a slice with your morning coffee or tea.
- Dessert: Top it with whipped cream and fresh berries for a satisfying end to a meal.
- Snack: A guilt-free indulgence any time of day.
Recipe: Keto Lemon Ricotta Cake
This recipe combines the tangy flavor of lemon with the creamy texture of ricotta cheese, all while keeping the carb count low.
Prep time: 10 minutesCook time: 30-40 minutesTotal time: 40-50 minutesServings: 8-10
Read also: Easy Low-Carb Cheese Crackers
Ingredients
- 2 eggs
- 1 egg yolk
- 1 cup erythritol or monk fruit sweetener
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- 1 cup ricotta cheese, drained (full-fat recommended)
- 2 cups almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup powdered erythritol or powdered monk fruit sweetener (optional, for dusting)
- Sliced almonds for topping (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan (springform pan recommended) and line the bottom with parchment paper.
- Combine Wet Ingredients: In a large bowl, beat the eggs and yolk with the erythritol or monk fruit sweetener, vanilla extract, lemon juice, and lemon zest using a hand or stand mixer on high speed for 1-2 minutes, or whisk by hand. Fold in the ricotta cheese.
- Combine Dry Ingredients: In a separate bowl, mix together the almond flour, baking powder, xanthan gum, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour and Bake: Pour the batter into the prepared cake pan, level it out, and sprinkle the top with sliced almonds, if desired.
- Bake: Bake for 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before dusting with powdered sweetener (optional).
Tips for the Perfect Keto Lemon Ricotta Cake
- Room Temperature Ingredients: Ensure that your wet ingredients, especially the ricotta cheese and eggs, are at room temperature for a smoother batter.
- Full-Fat Ricotta: Using full-fat ricotta cheese will result in a richer, more flavorful cake.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Parchment Paper: Lining the bottom of the cake pan with parchment paper prevents sticking and makes for easy removal.
- Cool Completely: Allow the cake to cool completely before slicing to ensure the ideal texture.
- Line the bottom of the pan with parchment paper. You may also want to take thin sharp knife and run it around the edges of the pan to help loosen up the cake a little.
Variations and Additions
- Vanilla Cake: For a vanilla version, omit the lemon juice and zest.
- Orange Ricotta Cake: Replace the lemon zest and juice with orange zest and orange juice.
- Berry Ricotta Cake: Add ½ - 1 cup of fresh raspberries. I recommend coarsely chopping and scattering them about once the batter is already in the cake pan to avoid squishing the berries.
- Add Lemon Curd: You can add Keto Lemon Curd.
Serving Suggestions
- Whipped Cream and Berries: Serve with a dollop of freshly whipped cream and fresh berries.
- Powdered Sweetener: Dust with powdered erythritol or monk fruit sweetener for added sweetness.
- Lemon Zest: Garnish with a fresh slice of lemon or lemon zest.
- Coffee or Tea: Enjoy a slice with a hot cup of coffee or tea for breakfast or an afternoon treat.
Storing Keto Lemon Ricotta Cake
- Refrigeration: Due to the moisture content from the ricotta cheese, it's best to store this cake in the refrigerator in an airtight container.
- Storage Time: The cake will stay fresh for up to 4 days in the refrigerator.
- Freezing: While not tested, it's believed that this cake would freeze well. Allow it to cool completely before wrapping tightly in plastic wrap and freezing.
Nutritional Information
The nutritional information for this recipe will vary depending on the specific ingredients used. It's recommended to calculate the nutritional information based on your ingredients using a reliable online calculator. Keep in mind that erythritol is often subtracted from the total carb count as it doesn't significantly impact blood glucose levels.
Ricotta Cheese and Keto
Ricotta cheese is generally considered keto-friendly, but it's important to be mindful of the carb content. A 1/2 cup serving contains approximately 8 net carbs. When used in a recipe like this cake, the carb count per serving is relatively low.
The Science Behind the Cake
This recipe leverages the properties of almond flour and ricotta cheese to create a moist and flavorful low-carb cake. Almond flour provides structure and a slightly nutty flavor, while ricotta cheese adds moisture and a creamy texture. The addition of xanthan gum helps to bind the ingredients together, mimicking the role of gluten in traditional baking.
A Personal Journey to the Perfect Cake
The creation of this recipe often involves experimentation and adaptation. The inspiration can come from various sources, such as a surplus of lemons or a desire to recreate a favorite classic cake in a keto-friendly way. The process may involve tweaking ingredients and techniques to achieve the desired texture and flavor.
Troubleshooting
- Cake is too dense: Ensure you are using enough baking powder and avoid overmixing the batter.
- Cake is dry: Make sure you are using full-fat ricotta cheese and not overbaking the cake.
- Cake is sticking to the pan: Line the bottom of the pan with parchment paper and grease the sides well.
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