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Diabetic Lemon Ricotta Cake

Diabetic Lemon Ricotta Cake

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Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Separate 4 eggs, putting the whites into a medium bowl to be whipped to soft peaks. Whip the whites to soft peaks.

Cream the butter, vanilla, and sweetener. Add the egg yolks and beat until light and fluffy. Beat in the ricotta cheese, then the whole egg, lemon zest, and lemon juice. Add the dry ingredients, mixing until combined.

Working by thirds, fold the whipped egg whites into the cake batter. The batter will be thick. Gently spread the batter into the prepared pan with an offset spatula. Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.

Serve:

Serves 9 at 3.5 net carbs per serving. See post for topping ideas.
Wrap any leftover cake in cling film and keep out on the counter for 3 days (unless it’s hot and humid) or refrigerate. If you refrigerate, warm slightly before enjoying if refrigerated.

Here are some variations you can try for your recipe:

  1. Different Flavors: Instead of lemon, you can use orange zest and juice for a citrus twist, or substitute with almond extract for a nutty flavor.
  1. Add-ins: Incorporate chocolate chips, berries, or nuts into the batter for added texture and flavor.
  1. Sweetener Options: If you’re looking for a different sweetness profile, you can experiment with different low-carb sweeteners like erythritol or monk fruit.
  1. Toppings: Once baked, consider topping the cake with a sugar-free frosting, whipped cream, or a drizzle of melted dark chocolate.
  1. Gluten-Free Version: If you want to make it completely gluten-free, ensure all your ingredients, especially the baking powder, are certified gluten-free.

Here are some tips for making and storing your Strawberry Bombs: