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Lemon-Ricotta Almond Cake

10 slices · 3.7 g net carbs

3.7g Net carbs 20.7g Fat 8.5g Protein 240.2 kcal

3.7g Net carbs · 20.7g Fat · 8.5g Protein · 240.2 kcal

Lemon-Ricotta Almond Cake

3.7 g net carbs  ·  1 hr  ·  hard

P 8.5 g  ·  F 20.7 g  ·  240.2 kcal

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1 hr
hard

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

10 servings  ·  prep 20 min  ·  cook 40 min  ·  total 1 hr  ·  difficulty hard

Baked almond flour cake made with ricotta cheese, cream cheese and lemon zest for a tender, moist crumb. The batter is sweetened with erythritol and baked at 180°C (350°F) until set and lightly golden. Vanilla extract and lemon zest are folded into the batter to give a clear citrus-vanilla aroma. The cake firms as it cools and slices cleanly, so it can be served chilled or at room temperature.

Ingredients

  • almond flour150 g
    Flour, Almond
  • ricotta cheese250 g
    Cheese, Ricotta, whole milk
  • cream cheese120 g
    Cream cheese, Regular, plain
  • erythritol60 g
  • egg3 each
    Egg, Whole, raw
  • unsalted butter60 g
    Butter, Without salt
  • lemon zest6 g
    Lemon peel, Raw
  • vanilla extract5 g
  • baking powder6 g
    Leavening agents, Baking powder, double-acting, sodium aluminum sulfate
  • salt2 g
    Salt, Table

Equipment

  • 8-inch springform pan
  • electric mixer
  • parchment paper

Method

  1. Preheat the oven to 180°C (350°F) and prepare the springform pan by lining the bottom with parchment paper and lightly greasing the sides.
  2. Beat cream cheese, ricotta cheese and erythritol together until smooth and free of lumps using an electric mixer.
  3. Add vanilla extract and lemon zest to the cheese mixture and incorporate until fragrant.
  4. Beat in the eggs one at a time until each is fully incorporated and the batter is homogenous.
  5. Fold almond flour, baking powder and salt into the wet mixture gently until just combined; avoid overmixing to keep the texture tender.
  6. Stir melted unsalted butter into the batter until evenly distributed, then scrape the batter into the prepared pan and smooth the top.
  7. Bake at 180°C (350°F) for 35–40 minutes, or until the cake is set in the center and lightly golden at the edges.
  8. Cool the cake in the pan until it reaches room temperature, then release the springform and chill or rest until firm before slicing into slices.
Preheat the oven to 180°C (350°F) and prepare the springform pan by lining the bottom with parchment paper and lightly greasing the sides.

Tips

Pro tip

  • Bring ricotta cheese and cream cheese to room temperature for a smoother, lump-free batter.
  • Use powdered erythritol or pulse crystalline erythritol briefly to avoid a grainy texture in the crumb.
  • Line the pan with parchment paper for an easy release and clean edges.

Frequently asked questions

Can I use swerve instead of erythritol?
Yes. Swerve can replace erythritol at a one-to-one ratio in this batter, though blends marketed as Swerve often include a sugar alcohol that yields a slightly different cooling sensation and may produce a marginally thicker mouthfeel. If using granular Swerve, consider pulsing it briefly in a spice grinder for a finer powder to improve the cake's texture.
What can I use instead of ricotta cheese?
You can replace ricotta cheese with additional cream cheese, but the cake will be denser because cream cheese contains less moisture and more fat. If you swap in only cream cheese, beat it thoroughly with the eggs and consider loosening the batter with a touch more unsalted butter or an extra egg to maintain a tender crumb.
Why did the center sink after baking?
A sunken center usually means the cake was underbaked or over-leavened. Confirm doneness by testing with a skewer and, if the center is still very wet, return it to the oven until set; also check that baking powder was measured correctly and avoid overbeating the batter, which can trap excess air that collapses as the cake cools.
My cake turned out dry or crumbly; how can I prevent that?
Dry texture commonly results from overbaking or too much almond flour relative to the wet ingredients. Reduce the bake time slightly next time and be sure the ricotta cheese and cream cheese are well incorporated to add moisture; serving slices with a thin smear of unsalted butter or a spoon of ricotta cheese restores moisture without changing the recipe.
How should I store this, and can I freeze it?
Keep it in an airtight container. Anything containing a perishable ingredient — eggs, cream, cheese, or a custard or cream filling — goes in the refrigerator at 40°F (4°C) or below rather than being left out. It also freezes: wrap it well, and expect texture rather than safety to be what limits how long it keeps. These are USDA FoodKeeper general storage guidelines, not a measurement of this specific recipe.

Per slice

Primary macros

3.7g Net carbs 11% 63% 26%
Net carbs Fat Protein
3.7 gNet carbs
8.5 gProtein
20.7 gFat
1.5 gFiber
240.2Calories

Net carbs: 11.2 g total carbohydrate minus 1.5 g fiber minus 6 g sugar alcohols and allulose = 3.7 g.

Electrolytes

Na232 mgSodium

80.9 g per slice

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Published 21 October 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.