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Thursday, January 30, 2025

Diabetic Lemon Ricotta Cake

 











Ingredients


1 ½ cups almond flour


1 cup ricotta cheese (full-fat or part-skim)


⅓ cup granulated sugar substitute (like erythritol, monk fruit, or allulose)


3 large eggs


¼ cup unsalted butter, melted (or coconut oil)


Zest of 1 lemon


Juice of 1 lemon


1 teaspoon vanilla extract


1 teaspoon baking powder


¼ teaspoon salt



Instructions


1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.



2. Mix wet ingredients: In a large bowl, whisk together the ricotta, melted butter, eggs, lemon zest, lemon juice, vanilla, and sugar substitute.



3. Add dry ingredients: Stir in almond flour, baking powder, and salt until well combined.



4. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.



5. Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.




Optional Toppings


A light dusting of powdered sugar substitute


A drizzle of a sugar-free lemon glaze (mix powdered sugar substitute with lemon juice)


Fresh berries for added natural sweetness



Would you like a variation, like a crustless cheesecake-style version?


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