A Diabetic Lemon Ricotta Cake is a lighter version of a classic dessert, designed to be lower in sugar while still providing all the delicious flavors of lemon and ricotta. This cake is moist, tangy, and has a delightful texture thanks to the ricotta cheese, making it a perfect treat for those managing diabetes or anyone looking for a healthier dessert option.
Here’s how to make a Diabetic Lemon Ricotta Cake:
Diabetic Lemon Ricotta Cake
Ingredients:
- 1 1/2 cups almond flour (or any low-carb flour of choice)
- 1/2 cup ricotta cheese, preferably part-skim
- 3 large eggs
- 1/4 cup erythritol (or your preferred sugar substitute like stevia or monk fruit sweetener)
- 1/4 cup unsweetened applesauce (can substitute with Greek yogurt for more richness)
- 1/4 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground almond extract (optional, for extra flavor)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Mix Wet Ingredients:
- In a large mixing bowl, beat together the eggs, ricotta cheese, and applesauce (or Greek yogurt) until smooth and well combined.
- Add the lemon juice, lemon zest, and vanilla extract to the mixture and stir until fully incorporated.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the almond flour, baking powder, salt, and sweetener (erythritol or other sugar substitute). Ensure that there are no lumps in the flour.
- Combine Wet and Dry Ingredients:
- Gradually add the dry mixture into the wet ingredients, stirring until the batter is smooth and well-combined. The batter will be thick but should spread easily in the pan.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve:
- Optionally, dust with a small amount of powdered erythritol or serve with a dollop of whipped cream or fresh berries for added flavor.
Tips:
- Sweeteners: You can adjust the amount of sweetener to your taste. Start with 1/4 cup and taste the batter, adding more if you prefer a sweeter cake.
- Flavor variations: Add a bit of almond extract or vanilla extract to enhance the flavor further. You can also stir in a handful of blueberries or raspberries for extra sweetness.
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual slices for up to a month.
This Diabetic Lemon Ricotta Cake is a fantastic treat that’s light, tangy, and rich in flavor without spiking blood sugar levels. It’s a perfect dessert for those with diabetes or anyone looking to enjoy a healthier version of a classic cake!
