Keto Lemon Ricotta Cake – Light, Bright, and Low-Carb
This Keto Lemon Ricotta Cake brings sunny flavor and a tender, cheesecake-like crumb to your table without the sugar crash. It’s soft, moist, and delicately sweet, with fresh lemon shining through every bite. Thanks to ricotta and almond flour, you get a rich texture that stays light.
It’s simple enough for a weeknight treat but elegant enough for guests. If you love lemon desserts that feel special yet unfussy, this one fits the bill.
Ingredients
Method
- Prep your pan and oven: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line a 9-inch round cake pan with parchment. Lightly butter the sides to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until evenly combined.
- Cream butter and sweetener: In a large bowl, beat 6 tablespoons softened unsalted butter with 3/4 cup granulated keto sweetener until fluffy, about 2 minutes. This helps the cake rise and improves texture.
- Add ricotta and flavor: Beat in 1 1/2 cups whole-milk ricotta, 1 teaspoon vanilla extract, the finely grated zest of 2 lemons, and 2 tablespoons fresh lemon juice. Mix until smooth and creamy.
- Add eggs: Beat in 4 large eggs one at a time, mixing well after each addition. The batter will be silky and slightly thick.
- Combine wet and dry: Add the dry mixture to the wet mixture. Stir just until combined. The batter should be thick but spreadable. If it seems too thick, add 1–2 tablespoons additional lemon juice or a splash of almond milk.
- Fill the pan: Spread the batter evenly into the prepared pan. Smooth the top with a spatula.
- Bake: Bake for 35–45 minutes, or until the edges are set, the top is lightly golden, and a toothpick comes out mostly clean with a few moist crumbs. If it’s browning too fast, tent with foil for the last 10 minutes.
- Cool: Let the cake cool in the pan for 15 minutes. Run a knife around the edges, then remove the ring or lift out. Cool completely on a wire rack for the best texture.
- Finish and serve: Dust lightly with powdered keto sweetener if you like. Slice and serve as is, or with a few fresh berries and a dollop of whipped cream.
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What Makes This Recipe So Good
- Moist and tender: Ricotta and almond flour keep the cake soft, creamy, and never dry.
- Bright lemon flavor: Fresh zest and juice create a clean citrus taste without bitterness.
- Truly low-carb: Sweetened with a keto-friendly sweetener, so it fits your macros.
- Simple technique: No complicated steps. One bowl for wet, one for dry, then bake.
- Versatile: Great for brunch, dessert, or a light afternoon treat with coffee or tea.
Shopping List
- Almond flour (finely ground, blanched)
- Coconut flour
- Baking powder
- Salt
- Granulated erythritol or allulose (or a 1:1 keto sweetener blend)
- Whole-milk ricotta cheese
- Unsalted butter
- Large eggs
- Fresh lemons (for zest and juice)
- Vanilla extract
- Optional: lemon extract (for extra lemon punch)
- Optional: powdered keto sweetener (for dusting)
Step-by-Step Instructions
- Prep your pan and oven: Preheat oven to 350°F (175°C).
Grease a 9-inch springform pan or line a 9-inch round cake pan with parchment. Lightly butter the sides to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until evenly combined.
- Cream butter and sweetener: In a large bowl, beat 6 tablespoons softened unsalted butter with 3/4 cup granulated keto sweetener until fluffy, about 2 minutes. This helps the cake rise and improves texture.
- Add ricotta and flavor: Beat in 1 1/2 cups whole-milk ricotta, 1 teaspoon vanilla extract, the finely grated zest of 2 lemons, and 2 tablespoons fresh lemon juice.
Mix until smooth and creamy.
- Add eggs: Beat in 4 large eggs one at a time, mixing well after each addition. The batter will be silky and slightly thick.
- Combine wet and dry: Add the dry mixture to the wet mixture. Stir just until combined.
The batter should be thick but spreadable. If it seems too thick, add 1–2 tablespoons additional lemon juice or a splash of almond milk.
- Fill the pan: Spread the batter evenly into the prepared pan. Smooth the top with a spatula.
- Bake: Bake for 35–45 minutes, or until the edges are set, the top is lightly golden, and a toothpick comes out mostly clean with a few moist crumbs.
If it’s browning too fast, tent with foil for the last 10 minutes.
- Cool: Let the cake cool in the pan for 15 minutes. Run a knife around the edges, then remove the ring or lift out. Cool completely on a wire rack for the best texture.
- Finish and serve: Dust lightly with powdered keto sweetener if you like.
Slice and serve as is, or with a few fresh berries and a dollop of whipped cream.
Storage Instructions
- Room temperature: Keeps well for 1 day covered at room temp if your kitchen is cool.
- Refrigerator: Store in an airtight container for 4–5 days. The texture actually improves by day two.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge or at room temp for 30–45 minutes.
- Reheating: Warm a slice in the microwave for 10–15 seconds to restore softness.
Benefits of This Recipe
- Low-carb and gluten-free: Made with almond and coconut flour, so it fits keto and gluten-free diets.
- Protein-rich: Ricotta and eggs add satisfying protein that helps keep you full.
- Lower in sugar: Uses a keto-friendly sweetener to keep blood sugar stable.
- Simple ingredients: Everything is easy to find in most grocery stores.
- Make-ahead friendly: The flavor deepens after chilling, making it a great prep-ahead dessert.
What Not to Do
- Don’t skip the lemon zest: Zest carries most of the lemon flavor.
Juice alone won’t be enough.
- Don’t overbake: This cake should be moist. Pull it when the center is just set and a tester has a few moist crumbs.
- Don’t pack your almond flour: Fluff it with a fork and level it off. Packed flour leads to a dense cake.
- Don’t use ricotta with excess liquid: If your ricotta is watery, drain it in a fine mesh sieve for 15–20 minutes.
- Don’t swap sweeteners blindly: Different keto sweeteners measure and bake differently.
Use a 1:1 granulated option for best results.
Recipe Variations
- Lemon blueberry: Fold in 1/2 cup fresh blueberries tossed with a teaspoon of almond flour to prevent sinking.
- Lemon poppy seed: Add 1–2 tablespoons poppy seeds for a classic twist and light crunch.
- Limoncello touch (not strictly keto): Replace 1 tablespoon lemon juice with limoncello for a fragrant, grown-up flavor.
- Almond-lemon: Swap vanilla for 1 teaspoon almond extract. Top with toasted sliced almonds.
- Cream cheese swirl: Beat 4 ounces softened cream cheese with 2 tablespoons keto sweetener and 1 egg yolk. Dollop on top and swirl before baking.
- Meyer lemon: Use Meyer lemons for a softer, floral citrus note and slightly sweeter taste.
FAQ
Can I use mascarpone instead of ricotta?
Yes, but the texture will be richer and slightly denser.
If using mascarpone, reduce butter by 1–2 tablespoons to keep the crumb balanced.
What’s the best keto sweetener for this cake?
A 1:1 granulated erythritol/monk fruit blend or allulose works well. Allulose browns more and keeps the cake extra moist. If using pure erythritol, the crumb may be a bit crisper on the edges.
Do I need both almond flour and coconut flour?
The small amount of coconut flour helps absorb moisture and stabilize the cake.
You can skip it, but add 2–3 extra tablespoons almond flour and expect a slightly softer center.
How do I know when the cake is done?
Look for lightly golden edges and a center that springs back gently. A toothpick should come out with a few moist crumbs, not wet batter.
Can I make this dairy-free?
It’s tricky because ricotta is key to the texture. You could try thick coconut yogurt or a dairy-free ricotta alternative, but expect a looser crumb and different flavor.
What pan size works best?
A 9-inch springform is ideal for easy release.
An 8-inch pan works too, but add 5–10 minutes to the bake time since the cake will be thicker.
How can I boost the lemon flavor?
Use plenty of fresh zest, and add 1/4 teaspoon lemon extract if you have it. Avoid bottled lemon juice, which tastes flat compared to fresh.
Why is my cake grainy?
Coarse almond meal can cause graininess. Use finely ground blanched almond flour and make sure your sweetener is fully dissolved in the batter.
Wrapping Up
This Keto Lemon Ricotta Cake brings a bright citrus lift and a soft, custard-like crumb that feels special without a lot of work.
It’s dependable, easy to customize, and friendly to low-carb lifestyles. Keep a few lemons and a tub of ricotta on hand, and you’re only about an hour from a fresh, bakery-worthy treat. Serve it chilled or at room temp, and enjoy that clean, sunny lemon flavor in every slice.
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