Low Carb Maven · by Kim Hardesty★ 4.9 (78)
Lemon Ricotta Cake
NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 17%
CARBS 17G33% OF CAL
2G FIBER1G SUGAR14G OTHER
FAT 17G73% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free flourless cake made with ricotta, almonds, and lemon. It's tender and subtly sweet with bright citrus flavor. Serve it as a dessert or afternoon treat.
dessertitalianbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Low Carb Maven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1/2 stick soft butter ((2 oz/57 g))
- 1/2 cup low carb sugar ((Swerve Granulated or Lakanto Classic))
- 4 large eggs (cold) ((one more egg if not using baking powder))
- 1 cup whole milk ricotta cheese (cold) ((250 g))
- 1 1/2 tbsp fresh lemon juice
- 1 tsp lemon zest ((zest from one lemon))
- 1 tsp vanilla extract
- 1 cup almond flour ((whisk before measuring))
- 4 tbsp coconut flour* ((whisk before measuring))
- 2 tsp baking powder** ((see directions for version without baking powder))
- 1/4 tsp salt
At a glance
PER SERVING · TIME 60M
CAL 10%·PRO 17%
CARBS 17G33% OF CAL
2G FIBER1G SUGAR14G OTHER
FAT 17G73% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 167mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 247mg
- Calcium
- 99mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.