Diabetic Lemon Ricotta Cake

Ingredients

½ stick soft butter (2 oz/57 g)
½ 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 ½ tablespoon fresh lemon juice
1 teaspoon lemon zest (zest from one lemon)
1 teaspoon vanilla extract

Dry Ingredients:

1 cup almond flour (whisk before measuring)
4 tablespoon coconut flour* (whisk before measuring)
2 teaspoon baking powder** (see directions for version without baking powder)
¼ teaspoon salt

Preparation

Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Method:

Cream the butter, vanilla, and sweetener until completely blended. Add one egg and beat until light and fluffy. Add the ricotta cheese, lemon zest, lemon juice, beating until throughly combined.
Working by thirds, mix ⅓ of the dry ingredients into the batter. Add and egg an mix. Repeat with the remaining ingredients finishing with the last egg.

Gently spread the batter into the prepared cake pan with an offset spatula. Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.

Wrap any leftover cake in cling film and leave out on the counter for 3 days (unless it’s hot and humid) or refrigerate. Warm slightly before enjoying if refrigerated. Serves 9 at 3.5 net carbs per serving. See post for topping ideas.

If Not Using Baking Powder:

Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.

Separate 4 eggs, putting the whites into a medium bowl to be whipped to soft peaks. Whip the whites to soft peaks.

Cream the butter, vanilla, and sweetener. Add the egg yolks and beat until light and fluffy. Beat in the ricotta cheese, then the whole egg, lemon zest, and lemon juice. Add the dry ingredients, mixing until combined.

Working by thirds, fold the whipped egg whites into the cake batter. The batter will be thick. Gently spread the batter into the prepared pan with an offset spatula. Bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven and let the cake cool for 15-20 minutes, then run a knife around the pan to loosen the cake. Flip out onto a rack to cool completely.

Serve:

Serves 9 at 3.5 net carbs per serving. See post for topping ideas.
Wrap any leftover cake in cling film and keep out on the counter for 3 days (unless it’s hot and humid) or refrigerate. If you refrigerate, warm slightly before enjoying if refrigerated.

Here are some variations you can try for your recipe:

1. Different Flavors: Instead of lemon, you can use orange zest and juice for a citrus twist, or substitute with almond extract for a nutty flavor.

1. Add-ins: Incorporate chocolate chips, berries, or nuts into the batter for added texture and flavor.

1. Sweetener Options: If you’re looking for a different sweetness profile, you can experiment with different low-carb sweeteners like erythritol or monk fruit.

1. Toppings: Once baked, consider topping the cake with a sugar-free frosting, whipped cream, or a drizzle of melted dark chocolate.

1. Gluten-Free Version: If you want to make it completely gluten-free, ensure all your ingredients, especially the baking powder, are certified gluten-free.

Here are some tips for making and storing your Strawberry Bombs:

1. Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. Make sure to wash and dry them thoroughly before filling.

1. Filling Consistency: Ensure your creamy filling is smooth and well-mixed. If it’s too runny, it can leak out of the strawberries.

1. Chill Before Serving: After assembling the Strawberry Bombs, refrigerate them for at least an hour. This helps the filling set and enhances the flavor.

1. Storage: To store them, place the Strawberry Bombs in an airtight container lined with paper towels to absorb moisture. They can last in the fridge for up to 2-3 days.

1. Freezing: If you want to store them for a longer period, you can freeze them. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container. Just be aware that the texture may change slightly upon thawing.

To store your Strawberry Bombs, follow these steps:

1. Refrigeration: Place the Strawberry Bombs in an airtight container. You can line the container with paper towels to help absorb any moisture and keep them fresh. They should last in the fridge for about 2-3 days.

1. Freezing: If you want to keep them for a longer time, you can freeze them. Arrange the Strawberry Bombs on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe container or a zip-top bag. Just remember that the texture may change slightly when thawed.

This way, you can enjoy your Strawberry Bombs fresh or save them for later!

Enjoy!