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.