Diabetic Lemon Ricotta Cake

 

Here’s a Diabetic-Friendly Lemon Ricotta Cake recipe that’s low in sugar but still moist and flavorful. It uses almond flour and a sugar substitute to keep it diabetes-friendly.

Ingredients:

• 1 ½ cups almond flour
• 1 cup ricotta cheese (full-fat or part-skim)
• ½ cup granulated sugar substitute (like erythritol or monk fruit)
• 3 large eggs
• ¼ cup unsalted butter, melted (or coconut oil)
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8-inch cake pan.
2. Mix wet ingredients: In a bowl, whisk ricotta, eggs, melted butter, lemon juice, lemon zest, and vanilla.
3. Combine dry ingredients: In another bowl, mix almond flour, sugar substitute, baking powder, baking soda, and salt.
4. Mix batter: Gradually fold the dry ingredients into the wet ingredients until well combined.
5. Bake: Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
6. Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Optional Toppings:

• A light dusting of powdered sugar substitute
• Fresh berries
• A drizzle of sugar-free lemon glaze (mix lemon juice with powdered erythritol)

Would you like any adjustments, such as making it dairy-free or adding extra flavor elements?