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Low Carb Lemon Ricotta Cake

Low Carb Lemon Ricotta Cake
Low Carb Lemon Ricotta Cake Recipe – An easy keto dessert that’s completely flourless and gluten free too – with only 4 ingredients!
I stumbled on this recipe in a recent copy of Easy Food, an Irish Magazine which I’ve been loving reading through every month. It’s been such an interesting way to learn about the local food culture of my new home country.
Yes, this dessert is not exactly Irish, but when I found it I just knew that I had to Ketofy it and the results were SO amazing, that I couldn’t wait to share the deliciousness with you.
This Low Carb Lemon Ricotta Cake has just a few ingredients and no flour whatsoever. Yes, NO flour – not even coconut or almond flour and it comes out perfectly every time.
This cake is best enjoyed once completely cool from the fridge, with a side of whipped cream of course!

  • 500g Ricotta
  • 4 Eggs
  • 2 – 4 Tablespoons Stevia or your sweetener of choice
  • Zest of 1 Lemon
  • Juice of 1/2 to 1 Lemon
  1. Preheat the oven to 180C/350F and grease a baking dish.
  2. In a large bowl, whisk the ricotta until smooth.
  3. Whisk in the eggs, one at a time.
  4. Add the stevia, one tablespoon at a time.
  5. Whisk in the lemon zest and juice.
  6. Pour the mixture into the prepared baking dish.
  7. Place into the preheated oven and bake for 50 to 55 minutes or until golden.
  8. Remove from the oven, cool completely and then refrigerate