If you’ve ever had a classic Italian dessert, you know they have a special charm. Soft, creamy, and full of flavor, they always have that artisan touch that makes them unique.

This Lemon Ricotta Cake is exactly that: a cake that is incredibly fluffy, moist, and packed with vibrant lemon flavor, with the silky texture of ricotta and the nutty richness of almonds making it truly irresistible.

And the best part? It’s GLUTEN-FREE and LOW-CARB. So whether you’re following a keto diet or just looking for a guilt-free treat, this cake is perfect for you!

🍰 Why You’ll Love This Cake

Here are 4 reasons why you’ll fall in love with this Lemon Ricotta Cake:

1️⃣ Perfect Flavor and Texture

Thanks to the combination of creamy ricotta, almonds, and lemon, this cake is soft, moist, and bursting with fresh citrus flavor. It’s not dry—just a delicate and sophisticated dessert!

2️⃣ Healthy and Low-Carb

This cake is gluten-free, refined sugar-free, and made with wholesome ingredients. It’s perfect for those following a keto, low-carb, or healthy lifestyle.

3️⃣ Easy to Make

No complicated techniques or hard-to-find ingredients. With just 10 minutes of prep and 50 minutes of baking, you’ll have a cake that looks and tastes like it came from an Italian bakery.

4️⃣ Versatile and Elegant

You can serve it in so many ways: with fresh berries, whipped cream, or even a drizzle of white chocolate. Whether it’s for a casual snack or a special occasion, this cake always impresses!

📝 Ingredients

Here’s what you’ll need to make this delicious cake:

Wet Ingredients

🧈 ½ stick of softened butter (57 g)
🍯 ½ cup of low-carb sweetener (Swerve or Lakanto)
🥚 4 large eggs (cold) (5 if not using baking powder)

🧀 1 cup whole milk ricotta cheese (250 g)
🍋 1 ½ tablespoons fresh lemon juice
🍋 1 teaspoon lemon zest

🌿 1 teaspoon vanilla extract

Dry Ingredients

🌰 1 cup almond flour (sifted)
🥥 4 tablespoons coconut flour (sifted)

🥄 2 teaspoons baking powder (optional)
🧂 ¼ teaspoon salt

🔥 Step-by-Step: How to Make Lemon Ricotta Cake

Now that you have your ingredients ready, let’s bake this spectacular cake!

Step 1: Prepare the Pan

1️⃣ Preheat the oven to 325°F (163°C).
2️⃣ Cut a piece of parchment paper to fit the bottom of an 8-inch (20 cm) round cake pan.
3️⃣ Grease the pan with butter or cooking spray and place the parchment paper inside.

Step 2: Mix the Wet Ingredients

4️⃣ In a large bowl, beat the butter, sweetener, and vanilla extract until creamy.
5️⃣ Add one egg and beat until light and fluffy.
6️⃣ Mix in the ricotta, lemon zest, and lemon juice, blending until smooth.

Step 3: Incorporate the Dry Ingredients

7️⃣ In another bowl, whisk together the almond flour, coconut flour, salt, and baking powder.
8️⃣ Gradually add the dry ingredients to the wet mixture in three parts, beating after each addition.
9️⃣ Add the remaining eggs one at a time, mixing well after each.

Step 4: Bake the Cake

🔟 Pour the batter into the prepared pan and smooth the top with a spatula.
1️⃣1️⃣ Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool and Unmold

1️⃣2️⃣ Let the cake cool in the pan for 15-20 minutes.
1️⃣3️⃣ Run a knife around the edges, remove the cake from the pan, and place it on a wire rack to cool completely.

🍽️ How to Present and Serve Lemon Ricotta Cake

One of the best things about this cake is how versatile it is. You can serve it simply as is, or get creative with different toppings and presentations to elevate the experience!

🎀 Elegant Presentation Ideas

🍓 1. Classic Italian Style

The traditional way to serve this cake in Italy is plain, with a light dusting of powdered sweetener (like Swerve Confectioners’). This highlights the cake’s natural lemony, creamy goodness.

🍯 2. Drizzle with a Sweet Glaze

For an extra touch of indulgence, you can make a simple glaze by whisking together:
✅ ½ cup powdered sweetener
✅ 1 tablespoon fresh lemon juice
✅ 1 tablespoon heavy cream or almond milk

Drizzle it over the cooled cake for a light, tangy sweetness.

🍦 3. Serve with a Side of Whipped Cream

A dollop of whipped cream (or keto-friendly coconut cream) adds richness and a delightful contrast to the cake’s texture.

🍓 4. Fresh Berries and Mint

Top the cake with fresh raspberries, blueberries, or sliced strawberries for a refreshing and elegant presentation. A few mint leaves add a nice color contrast.

🍫 5. White Chocolate Drizzle

For a gourmet touch, melt some sugar-free white chocolate and drizzle it over the cake before serving.

🛑 How to Store Lemon Ricotta Cake

Since this cake contains ricotta cheese, it should be stored properly to keep its freshness and flavor intact.

🌡️ Room Temperature

If your kitchen is cool and dry, you can keep it at room temperature for up to 3 days, wrapped in plastic wrap or stored in an airtight container.

🧊 Refrigerator (Recommended)

For longer storage, keep it in the fridge for up to 7 days.

Before serving, let it sit at room temperature for 15-20 minutes or warm it slightly in the microwave for a softer texture.

❄️ Freezing

Yes! You can freeze Lemon Ricotta Cake for up to 3 months.
Wrap individual slices in plastic wrap and then place them in an airtight freezer-safe bag.

Thaw overnight in the fridge and enjoy!

❓ FAQs: Everything You Need to Know About Lemon Ricotta Cake

1️⃣ Can I make this cake without ricotta cheese?

Ricotta is the key ingredient that gives this cake its moist, creamy texture. However, if you need a substitute, you can try cream cheese, mascarpone, or Greek yogurt, but the texture may vary slightly.

2️⃣ Is this cake really keto-friendly?

Yes! It’s made with low-carb sweeteners, almond flour, and coconut flour, making it perfect for keto with just 3.5 net carbs per slice.

3️⃣ Can I use regular sugar instead of a sugar substitute?

If you’re not following a low-carb or keto diet, you can use regular sugar instead of Swerve or Lakanto. Just keep in mind that this will increase the carb count.

4️⃣ What’s the difference between almond flour and coconut flour?

Almond flour makes the cake soft and moist.
Coconut flour is more absorbent and gives it a slightly firmer structure.

If you replace coconut flour, use extra almond flour (about ⅓ to ½ cup more).

5️⃣ Why does my cake have a grainy texture?

This can happen if the almond flour isn’t finely ground. Try using blanched, superfine almond flour for the best texture.

6️⃣ Can I make this cake without baking powder?

Yes! Simply separate the eggs and whip the egg whites to soft peaks, then fold them into the batter. This helps the cake rise naturally.

7️⃣ How do I keep the cake from sinking in the middle?

Don’t overmix the batter.
Make sure your oven is fully preheated before baking.
Bake until a toothpick inserted in the center comes out clean.

8️⃣ Can I add other flavors or mix-ins?

Absolutely! Try mixing in:
✅ Poppy seeds for a lemon poppy seed version.
✅ Sugar-free chocolate chips for a hint of sweetness.
✅ Chopped almonds for extra crunch.

9️⃣ Can I turn this recipe into cupcakes?

Yes! Divide the batter into muffin tins and bake at 325°F (163°C) for 20-25 minutes.

🔟 What’s the best way to reheat leftover cake?

If refrigerated, let it sit at room temp for 15 minutes or microwave for 10-15 seconds for a fresh-from-the-oven taste.

That’s it! Now you have everything you need to make, serve, and store this amazing Lemon Ricotta Cake. Enjoy! 🍋💛

Keto Lemon Ricotta Cake

Author: Rachel Mills
Total Time: 1 hr

Yield: 9

Print Recipe

Description

Lemon Ricotta Cake is an easy Italian cake made from ricotta cheese and almonds. This gluten-free flourless cake can be made with or without leavening. This sugar-free recipe is perfect for low carb and keto diets.

Instructions

Preparation:

Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Method:

Cream the butter, vanilla, and sweetener until completely blended. Add one egg and beat until light and fluffy. Add the ricotta cheese, lemon zest, lemon juice, beating until throughly combined.
Working by thirds, mix ⅓ of the dry ingredients into the batter. Add and egg an mix. Repeat with the remaining ingredients finishing with the last egg.
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 the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.

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. Serves 9 at 3.5 net carbs per serving. See post for topping ideas.

**If Not Using Baking Powder:

Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.
Separate 4 eggs, putting the whites into a medium bowl to be whipped to soft peaks. Whip the whites to soft peaks.

Cream the butter, vanilla, and sweetener. Add the egg yolks and beat until light and fluffy. Beat in the ricotta cheese, then the whole egg, lemon zest, and lemon juice. Add the dry ingredients, mixing until combined.
Working by thirds, fold the whipped egg whites into the cake batter. The batter will be thick. Gently spread the batter into the prepared 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 the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely. Serve.
Serves 9 at 3.5 net carbs per serving. See post for topping ideas.

Wrap any leftover cake in cling film and keep out on the counter for 3 days (unless it’s hot and humid) or refrigerate. If you refrigerate, warm slightly before enjoying if refrigerated.