Lemon Ricotta Cake (Low-Carb)

Ingredients

Wet Ingredients:

• ½ stick soft butter (2 oz / 57 g)
• ½ cup low-carb sweetener (Swerve Granulated or Lakanto Classic)
• 4 large eggs (cold; add one more egg if omitting baking powder)
• 1 cup whole milk ricotta cheese (cold, 250 g)
• 1 ½ tablespoons fresh lemon juice
• 1 teaspoon lemon zest (zest of one lemon)
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup almond flour (whisked before measuring)
• 4 tablespoons coconut flour* (whisked before measuring)
• 2 teaspoons baking powder** (see directions for version without baking powder)
• ¼ teaspoon salt

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Preparation

1. Preheat Oven:
   Preheat to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper. Grease or butter the pan, then place the parchment.
2. Prepare Dry Ingredients:
   Whisk together almond flour, coconut flour, baking powder, and salt in a small bowl to remove any lumps.

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Method (With Baking Powder):

1. Cream Butter and Sweetener:
   In a mixing bowl, cream the butter, vanilla extract, and sweetener until smooth.
2. Incorporate Eggs and Ricotta:
   Beat in one egg until light and fluffy. Add the ricotta, lemon zest, and lemon juice, mixing until fully combined.
3. Combine Wet and Dry Ingredients:
   Gradually mix ⅓ of the dry ingredients into the batter. Add an egg and mix. Repeat this process until all eggs and dry ingredients are fully incorporated.
4. Bake:
   Spread the batter evenly into the prepared pan using an offset spatula. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
5. Cool:
   Let the cake cool in the pan for 15-20 minutes. Run a knife around the edges, then flip it onto a cooling rack. Cool completely.

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Method (Without Baking Powder):

1. Separate and Whip Eggs:
   Separate the 4 eggs, placing the whites in a medium bowl. Beat until soft peaks form.
2. Cream Butter and Yolks:
   Cream the butter, sweetener, and vanilla extract. Add egg yolks and beat until fluffy. Mix in ricotta, the whole egg, lemon zest, and lemon juice.
3. Fold in Dry Ingredients:
   Gradually mix in the dry ingredients until well combined.
4. Incorporate Egg Whites:
   Fold the whipped egg whites into the batter in thirds. The batter will be thick.
5. Bake:
   Spread evenly into the prepared pan. Bake for 50 minutes or until a toothpick comes out clean.
6. Cool:
   Cool as directed above.

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Storage:

• Wrap leftovers in cling film. Store at room temperature for up to 3 days (avoid if hot/humid) or refrigerate.
• Warm slightly before serving if refrigerated.

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Servings and Nutrition:

• Serves 9, with 3.5 net carbs per serving.

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Topping Ideas:
Pair with fresh berries, whipped cream, or a dusting of powdered low-carb sweetener. Enjoy!