Diabetic lemon ricotta cake

Here’s a detailed diabetic-friendly lemon ricotta cake recipe that’s low in sugar, lower in carbs than traditional versions, and moist with a bright lemon flavor.

🍋 Diabetic-Friendly Lemon Ricotta Cake

✅ Why This Works for Diabetics

Uses a granulated sugar substitute (erythritol or monk fruit)
Lower-carb flour options provided
High-protein ricotta helps reduce glycemic impact
No refined sugar

🧾 Ingredients

Dry Ingredients

1 cup almond flour (finely ground)
½ cup oat flour or whole wheat pastry flour
2 teaspoons baking powder
¼ teaspoon salt

Wet Ingredients

1 cup whole milk ricotta (room temperature)
⅔–¾ cup granulated monk fruit or erythritol sweetener
3 large eggs (room temperature)
Zest of 2 lemons
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
¼ cup olive oil or melted unsalted butter

👩‍🍳 Step-by-Step Instructions

1️⃣ Prep

Preheat oven to 325°F (163°C)
Grease an 8-inch round cake pan and line bottom with parchment paper.

2️⃣ Mix Wet Ingredients

In a large bowl, beat ricotta until smooth and creamy.
Add sweetener and beat 1–2 minutes.
Add eggs one at a time, mixing well after each.
Stir in lemon zest, lemon juice, vanilla, and oil.

3️⃣ Combine Dry Ingredients

In a separate bowl, whisk together almond flour, oat/whole wheat flour, baking powder, and salt.

4️⃣ Combine

Gently fold dry ingredients into wet mixture.
Do not overmix — batter will be slightly thick.

5️⃣ Bake

Pour into prepared pan.
Bake 40–50 minutes, until:
- Center is set
- Toothpick comes out clean
- Top is lightly golden

6️⃣ Cool

Cool in pan 15 minutes.
Remove and cool completely before slicing.

🍋 Optional Diabetic-Friendly Lemon Glaze

Mix:

½ cup powdered monk fruit sweetener
1–2 tablespoons lemon juice

Drizzle lightly once cake is cool.

📊 Approximate Nutrition (Per Slice, 10 slices)

(Will vary based on flour choice)

Calories: ~180–210
Net Carbs: 5–9g
Protein: 6–8g
No added sugar

💡 Tips for Blood Sugar Control

Pair with Greek yogurt or nuts to slow glucose absorption.
Use almond flour only for an even lower-carb version.
Avoid overbaking to keep texture moist.
Store refrigerated up to 4 days.

If you’d like, I can also give:

A fully keto version
A version using only whole wheat flour
A dairy-free alternative
Or a lighter calorie version

Just tell me your preference 😊