Keto Lemon Almond Ricotta Cake – Light, Moist, and Naturally Low-Carb
This cake tastes like spring sunshine in a slice: bright lemon, soft almond, and a tender, custardy crumb thanks to ricotta. It’s the kind of dessert that feels special but is easy enough for a weeknight bake. No complicated steps, no hard-to-find ingredients, and no sugar crash.
If you’re following a keto lifestyle—or just want a lighter treat—this cake delivers rich flavor without the heaviness.
Ingredients
Method
- Prep your pan. Heat the oven to 350°F (175°C). Grease a 9-inch springform pan or cake pan, then line the bottom with parchment. This helps prevent sticking and makes unmolding easier.
- Combine dry ingredients. In a medium bowl, whisk almond flour, baking powder, baking soda, and salt. Break up any lumps so the batter stays smooth.
- Cream the butter and sweetener. In a large bowl, beat the softened butter and erythritol until light and fluffy, about 2–3 minutes. This step helps with lift and texture.
- Add ricotta and flavorings. Beat in the ricotta until creamy. Mix in vanilla, lemon zest, and lemon juice. If using almond extract, add it here.
- Add the eggs, one at a time. Beat in each egg fully before adding the next. Scrape down the sides so everything blends evenly.
- Fold in dry ingredients. Add the almond flour mixture and stir until just combined. The batter will be thick and silky, not runny.
- Pan and top. Spread the batter into the prepared pan and smooth the top. Sprinkle sliced almonds if you like a little crunch and a pretty finish.
- Bake. Bake for 35–45 minutes, or until the center is set and a toothpick comes out mostly clean with a few moist crumbs. The top should be lightly golden.
- Cool properly. Let the cake cool in the pan for 15 minutes, then release the springform or turn out onto a rack. Cool completely before slicing to help it set.
- Optional glaze or dusting. Whisk powdered erythritol with a squeeze of lemon juice and a splash of water to make a quick glaze. Drizzle over the cooled cake, or simply dust with powdered sweetener.
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What Makes This Special
This is not your typical dry almond cake. Ricotta adds moisture and a velvety texture, while almond flour keeps it gluten-free and low-carb. Lemon zest and juice cut through the richness, giving each bite a clean, fragrant finish.
It’s lightly sweet, not cloying, which makes it perfect with coffee or tea. Bonus: it’s equally good for brunch, dessert, or an afternoon snack.
Ingredients
- 2 cups (200 g) almond flour (super-fine works best)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup granular erythritol or allulose (or your preferred keto sweetener; adjust to taste)
- 1 cup whole-milk ricotta cheese (drain if very wet)
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- Zest of 2 lemons
- 2–3 tablespoons fresh lemon juice
- Optional: 1/2 teaspoon almond extract for a stronger almond note
- Optional topping: sliced almonds for the top, powdered erythritol for dusting, or a quick keto lemon glaze
Step-by-Step Instructions
- Prep your pan. Heat the oven to 350°F (175°C). Grease a 9-inch springform pan or cake pan, then line the bottom with parchment.
This helps prevent sticking and makes unmolding easier.
- Combine dry ingredients. In a medium bowl, whisk almond flour, baking powder, baking soda, and salt. Break up any lumps so the batter stays smooth.
- Cream the butter and sweetener. In a large bowl, beat the softened butter and erythritol until light and fluffy, about 2–3 minutes. This step helps with lift and texture.
- Add ricotta and flavorings. Beat in the ricotta until creamy.
Mix in vanilla, lemon zest, and lemon juice. If using almond extract, add it here.
- Add the eggs, one at a time. Beat in each egg fully before adding the next. Scrape down the sides so everything blends evenly.
- Fold in dry ingredients. Add the almond flour mixture and stir until just combined.
The batter will be thick and silky, not runny.
- Pan and top. Spread the batter into the prepared pan and smooth the top. Sprinkle sliced almonds if you like a little crunch and a pretty finish.
- Bake. Bake for 35–45 minutes, or until the center is set and a toothpick comes out mostly clean with a few moist crumbs. The top should be lightly golden.
- Cool properly. Let the cake cool in the pan for 15 minutes, then release the springform or turn out onto a rack.
Cool completely before slicing to help it set.
- Optional glaze or dusting. Whisk powdered erythritol with a squeeze of lemon juice and a splash of water to make a quick glaze. Drizzle over the cooled cake, or simply dust with powdered sweetener.
Storage Instructions
- Room temperature: Keep covered for up to 1 day if your kitchen is cool.
- Refrigerator: Store airtight for 4–5 days. The flavor melds and improves by day two.
- Freezer: Wrap slices tightly and freeze for up to 2 months.
Thaw in the fridge overnight or at room temp for 30–45 minutes.
- Reheat: Warm slices gently in a low oven or microwave for a soft, just-baked feel.
Benefits of This Recipe
- Keto-friendly and gluten-free: Almond flour keeps carbs low and avoids wheat.
- Moist and tender: Ricotta and butter create a soft crumb that doesn’t dry out.
- Balanced sweetness: Not overly sweet, so the lemon shines.
- Simple to make: One bowl for dry, one bowl for wet, and you’re done.
- Versatile: Works as dessert or brunch, with berries or whipped cream.
Pitfalls to Watch Out For
- Overbaking: Almond flour browns quickly. Pull the cake when the center is just set; it will continue to firm as it cools.
- Wet ricotta: Excess moisture can make the cake dense. If your ricotta looks watery, drain it in a fine mesh sieve for 10–15 minutes.
- Skipping the cream step: Properly creaming butter and sweetener helps with lift.
Don’t rush this.
- Too much lemon juice: Acid is great, but too much liquid affects structure. Stick to the listed amount and rely on zest for aroma.
- Wrong sweetener type: Some sweeteners bake differently. Allulose browns more; erythritol can crystallize.
Adjust bake time and expect slight texture differences.
Recipe Variations
- Lemon-Blueberry: Fold in 1/2–3/4 cup fresh blueberries tossed in a teaspoon of almond flour to prevent sinking.
- Lemon-Poppy Seed: Add 1–1.5 tablespoons poppy seeds and a touch more lemon zest.
- Coconut-Lemon: Swap 1/2 cup of almond flour for fine shredded unsweetened coconut and add 1 tablespoon coconut milk if batter seems thick.
- Meyer Lemon: Use Meyer lemon zest and juice for a sweeter, floral twist.
- Mascarpone Swirl: Swirl 1/3 cup mascarpone into the top of the batter for pockets of creamy richness.
- Olive Oil Ricotta Cake: Replace half the butter with a good extra-virgin olive oil for a Mediterranean vibe.
FAQ
Can I use coconut flour instead of almond flour?
No, not directly. Coconut flour absorbs much more liquid, so it would require a new formula. If you must try it, start with 1/2 cup coconut flour and add an extra egg, but expect a different texture.
What sweetener works best?
Erythritol blends or monk fruit erythritol work well and keep the crumb light.
Allulose gives a softer texture and more browning. Taste your batter and adjust to your sweetness preference.
Do I have to use a springform pan?
No, but it helps with easy release. A well-greased and parchment-lined 9-inch cake pan works fine.
Let the cake cool before turning it out to avoid breakage.
Can I make this dairy-free?
It’s tricky because ricotta is key for texture. You can try thick coconut yogurt and a dairy-free butter alternative, but the result will be denser and less custardy.
How do I know when it’s done?
The edges will be set and lightly golden, and a tester in the center should come out with moist crumbs, not wet batter. Start checking at 35 minutes.
What can I serve with it?
Unsweetened whipped cream, a few raspberries or blackberries, or a drizzle of sugar-free lemon glaze.
It’s also perfect plain with coffee or tea.
Can I reduce the sweetener?
Yes. This cake is flexible. Reduce by 2–3 tablespoons if you prefer lightly sweet, but keep in mind less sweetener can slightly change texture.
Will it taste eggy?
No.
The lemon zest, vanilla, and ricotta balance the eggs. If you’re sensitive, add a bit more zest or a splash of almond extract.
Wrapping Up
This Keto Lemon Almond Ricotta Cake brings bright citrus flavor, gentle sweetness, and a plush crumb you don’t often find in low-carb baking. It’s simple to make, easy to customize, and reliably delicious the next day.
Bake it for brunch, take it to a gathering, or keep it in the fridge for a treat that feels indulgent without going off plan. One slice and you’ll see why this one goes into the regular rotation.
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