5.0 from 9 votes
Keto Lemon Ricotta Cake
Keto Lemon Ricotta Cake is a soft buttery cake with a moist crumbs and delicious lemony flavor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 10
Calories: 235 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
- 2 ¼ cups Super Fine Almond Flour
- ¼ cup oat fiber
- 1 cup ricotta cheese whole milk
- ⅔ cup monk fruit/allulose
- ¼ cup butter softened
- 3 whole eggs
- 1 egg yolk
- ⅓ cup lemon juice
- 5 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- Pinch of salt
- Optional powdered monk fruit/allulose for the top
Instructions
- Preheat oven to 350°F.
- Add the almond flour, oat fiber, baking powder and salt into a mixing bowl.
- Whisk together until well combined, then set aside.
- In a separate mixing bowl, add in the ricotta cheese, butter, eggs, vanilla extract, sweetener, lemon juice and zest.
- Using a hand mixer, whip the wet ingredients until well combined.
- Pour the dry ingredients into the wet and continue mixing, just until combined.
- Pour the batter into a 9" springform pan or cake pan lined with parchment paper and smooth out using an offset spatula.
- Bake for 35-40 minutes or until a toothpick, when inserted comes out clean.
- Allow to cool completely before cutting into.
- Optional: top with powdered sweetener, toasted sliced almonds and a few slices of lemon.
Cup of Yum
Nutrition Information
Calories
235kcal
(12%)
Carbohydrates
9g
(3%)
Protein
9g
(18%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 235
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.