Low Carb Lemon Ricotta Cake Recipe – Best easy and moist Italian Ricotta Cheese dessert that’s completely flourless, low carb, keto friendly and gluten free too – with only 4 ingredients!

Low Carb Lemon Ricotta Cake Recipe

I stumbled on this lemon cake recipe in a recent copy of Easy Food, an Irish Magazine which I’ve been loving reading through every month. It’s been such an interesting way to learn about the local food culture of my new home country.

Yes, this dessert is not exactly Irish, but when I found it I just knew that I had to Ketofy it and the results were SO amazing, that I couldn’t wait to share the deliciousness with you.

The delicious lemon ricotta cake is a simple recipe that’s perfect enjoyed with a cup of coffee, cup of tea or as welcome addition to an afternoon tea table.

Italian Lemon Ricotta Cake Video

Here’s the video where you can watch how easy it is to prepare this perfect dessert. Hit play below or click here to watch on YouTube.

This Low Carb Lovely Lemon Ricotta Cake has just a few basic ingredients and no flour whatsoever. Yes, NO flour – not even coconut or almond flour and it comes out perfectly every time. (For another lemon ricotta dessert that’s low carb and keto friendly, check out this easy mousse recipe.)

You simply blend together all of the ingredients in a large mixing bowl using an electric hand mixer until you have a fluffy texture. Then, simply pour the cake batter into a prepared baking tin and bake until perfectly set and moist. You can also add in vanilla extract or even lemon extract to boost the lemon flavor of Italian ricotta cake.

The moist lemon ricotta cake is best enjoyed once completely cool from the fridge, with a side of double cream or whipped cream of course! You could also sprinkle icing sugar, powdered sugar or a sugar free alternative or scatter fresh fruit such as fresh berries over the top of the cake.

Low Carb Lemon Ricotta Cake

Adapted from Easy Food Magazine, March 2018

• 500g Ricotta
• 4 Eggs
• 2 – 4 Tablespoons  Stevia or your sweetener of choice
• Zest of 1 Lemon
• Juice of 1/2 to 1 Lemon

1. Preheat the oven to 180C/350F and line a baking dish, cake pan or springform pan with well greased baking parchment paper.
2. In a large bowl, whisk the creamy ricotta with an electric mixer until smooth.
3. Whisk in the eggs, one at a time.
4. Add the stevia, one tablespoon at a time.
5. Whisk in the lemon zest and fresh lemon juice.
6. Pour batter into the prepared pan.
7. Place into the preheated oven and bake for 50 to 55 minutes or until golden.
8. Remove from the oven, allow to cool completely to room temperature and then refrigerate.

The traditional Italian cake is enriched with creamy whole milk ricotta, which is easy to find at a grocery store, and makes a simple cake that always receives rave reviews.

Yield: 8

Low Carb Lemon Ricotta Cake

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4 Ingredient Low Carb Lemon Ricotta Cake Recipe – An easy keto dessert that’s completely flourless and gluten free too

Prep Time 10 minutes

Active Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

• 500g Ricotta
• 4 Eggs
• 2 - 4 Tablespoons  Stevia or your sweetener of choice
• Zest of 1 Lemon
• Juice of 1/2 to 1 Lemon

Instructions

1. Preheat the oven to 180C/350F and grease a baking dish.
2. In a large bowl, whisk the ricotta until smooth.
3. Whisk in the eggs, one at a time.
4. Add the stevia, one tablespoon at a time.
5. Whisk in the lemon zest and juice.
6. Pour the mixture into the prepared baking dish.
7. Place into the preheated oven and bake for 50 to 55 minutes or until golden.
8. Remove from the oven, cool completely and then refrigerate.

Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 120Total Fat: 7.2gSaturated Fat: 3.8gCarbohydrates: 4.1gFiber: 0.2gSugar: 0.5gProtein: 10g

More Easy Lemon Desserts:

Keto Lemon Curd

Lemon Cheesecake Mousse

Lemon Superfood Smoothie

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Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.

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