A Diabetic Lemon Ricotta Cake is a moist, gently sweetened dessert that captures the bright flavor of fresh lemon while staying light on sugar and carbs. Thanks to the creamy ricotta, this cake has a luxurious, custard-like texture—perfect for a healthy indulgence any time of day.
This recipe is ideal for diabetics, low-carb eaters, or anyone looking for a guilt-free treat that doesn’t compromise on flavor.
🍋 Why You’ll Love This Recipe
Low sugar & diabetic-friendly: Sweetened with natural or sugar-free alternatives.
Rich yet light: Ricotta keeps the cake moist without excess fat.
Bursting with lemon flavor: Fresh lemon juice and zest brighten every bite.
Versatile: Perfect for breakfast, dessert, or afternoon tea.
🧁 Ingredients
Dry Ingredients:
1 cup almond flour
½ cup coconut flour
1 ½ teaspoons baking powder
Pinch of salt
Wet Ingredients:
¾ cup part-skim ricotta cheese
3 large eggs
¼ cup olive oil or melted butter
⅓ cup granulated erythritol, monk fruit sweetener, or another sugar substitute
Zest of 2 lemons
Juice of 1 large lemon
1 teaspoon vanilla extract
Optional Topping:
Powdered sugar-free sweetener for dusting
Fresh raspberries or blueberries
Thin lemon slices or zest curls for garnish
🥣 Instructions
1. Preheat Oven
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. Combine Wet Ingredients
In a separate large bowl, beat together ricotta cheese, eggs, olive oil, sweetener, lemon zest, lemon juice, and vanilla extract until smooth.
4. Combine Batter
Add the dry ingredients to the wet mixture. Stir until fully incorporated and smooth. The batter will be thick but creamy.
5. Bake the Cake
Pour batter into the prepared pan. Smooth the top with a spatula.
Bake for 35–40 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
6. Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust lightly with powdered sugar-free sweetener and top with berries or lemon zest if desired.
🍽️ Serving Suggestions
Serve chilled or at room temperature.
Pair with Greek yogurt or a dollop of sugar-free whipped cream.
Excellent with a cup of green tea or black coffee.
🩺 Diabetic-Friendly Notes
Each slice contains low net carbs due to almond and coconut flour.
Ricotta provides protein and calcium without excess sugar.
Use natural non-caloric sweeteners like erythritol, monk fruit, or allulose for the best flavor without glucose impact.
💡 Tips for Success
Don’t overbake; the ricotta keeps it moist, but too long in the oven can dry it out.
Fresh lemon zest makes a big difference—avoid bottled juice.
You can substitute part-skim ricotta with full-fat for a richer texture.
🕒 Storage
Store in an airtight container in the fridge for up to 5 days.
Freeze slices individually for up to 3 months; thaw overnight before serving.
🍋 Nutrition Estimate (per slice, 1/8 of cake)
Calories: ~180
Protein: 8g
Carbs: 6g net
Fat: 14g
Sugar: <1g
(Nutrition values may vary based on sweetener and ricotta type.)
🌟 Final Thoughts
This Diabetic Lemon Ricotta Cake proves that healthy desserts can still be indulgent. Lightly sweet, delicately tangy, and satisfying, it’s the perfect way to enjoy dessert while maintaining blood sugar balance.
Whether you’re diabetic, low-carb, or just looking for a wholesome sweet, this lemony delight is sure to brighten your day! 🍋✨
🍋 Diabetic Lemon Ricotta Cake – Light, Moist & Guilt-Free Delight
