Low-Carb Lemon Ricotta Cake

Low-Carb Lemon Ricotta Cake

This recipe is from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other low-carb recipe ideas.

Servings: 9

Please note, you will need an  8″ x 2″ round pan for this recipe.


  • ½ stick soft butter
  • ½ cup low-carb sugar (Swerve Granulated or Lakanto Classic)
  • 4 large eggs, cold (add one more egg if you are not using baking powder)
  • 1 cup whole milk ricotta cheese, cold
  • 1 ½ tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (zest from one lemon)
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1 cup almond flour (whisk before measuring)
  • 4 tablespoons coconut flour (whisk before measuring)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt


  1. Preheat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of a 8″ x 2″ round pan. Spray or butter the pan and add the parchment.
  2. Measure the dry ingredients into a small bowl and whisk to remove any lumps.
  3. Cream the butter, vanilla, and sweetener until completely blended. Add one egg and beat until light and fluffy. Add the ricotta cheese, lemon zest, and lemon juice, beating until thoroughly combined.
  4. Working by thirds, mix ⅓ of the dry ingredients into the batter. Add an egg and mix. Repeat with the remaining ingredients, finishing with the last egg.
  5. Gently spread the batter into the prepared cake 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 it cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.
  6. Wrap any leftover cake in cling film and leave out on the counter for 3 days (unless it’s hot and humid) or refrigerate. Warm slightly before enjoying if refrigerated. See full post for topping ideas.


Nutritional Information for 1 Serving:

Calories: 212, Fat: 17g, Carbs: 7g, Fiber 3.5g, Protein 8g



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