Here’s a simple and delicious diabetic-friendly lemon ricotta cake recipe. It’s lower in sugar but still bursting with flavor!
Diabetic Lemon Ricotta Cake Recipe
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup ricotta cheese (preferably part-skim)
- 3 large eggs
- 1/4 cup erythritol (or other sugar substitute like stevia or monk fruit)
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 1 lemon
- 1/4 cup unsweetened applesauce (optional, for added moisture)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
For the glaze (optional):
- 2 tbsp powdered erythritol
- 1-2 tsp lemon juice (adjust for desired consistency)
Directions:
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk the eggs and erythritol together until smooth.
- Add the ricotta cheese, lemon juice, lemon zest, vanilla extract, and applesauce (if using) to the bowl and mix until fully combined.
- In another bowl, combine the almond flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
- For the glaze (optional), whisk together the powdered erythritol and lemon juice until smooth. Drizzle over the cooled cake.
- Serve and enjoy! You can top with a few fresh berries if desired.
This cake is moist, tangy, and just sweet enough to satisfy your lemon cravings without spiking blood sugar. You can store leftovers in the fridge for up to 4 days. Enjoy!