Low Carb Classic Ricotta Cake

Delightfully light and irresistibly creamy, this Low Carb Classic Ricotta Cake is the perfect guilt-free indulgence for dessert lovers watching their carbs. Crafted with rich ricotta cheese, almond flour, and a touch of erythritol for sweetness, this gluten-free recipe achieves a perfectly moist and fluffy texture while staying low in sugar. Aromatic lemon zest and pure vanilla extract add subtle, bright flavors, while the beaten egg whites create loft and airiness in every bite. Ready in just an hour, this easy-to-follow recipe makes a stunning centerpiece or an elegant treat to serve with coffee or tea. Whether enjoyed chilled or at room temperature, this dessert offers decadence without the carb overload—perfect for keto dieters or low-sugar lifestyles. Try it today and savor a slice of refined indulgence!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 450 grams Ricotta Cheese
• 4 large Eggs
• 180 grams Almond Flour
• 100 grams Erythritol
• 2 teaspoons Vanilla Extract
• 2 teaspoons Baking Powder
• 1 tablespoon Lemon Zest
• 0.5 teaspoon Salt
• 10 grams Butter

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan with butter.

Step 2

In a large mixing bowl, combine the ricotta cheese, erythritol, and vanilla extract. Mix well until creamy and smooth.

Step 3

Separate the egg yolks from the whites. Add the egg yolks to the ricotta mixture, and mix until fully integrated.

Step 4

Sift in the almond flour and baking powder into the ricotta mixture. Add the lemon zest and salt as well. Stir until the batter is smooth and well-combined.

Step 5

In a separate clean bowl, beat the egg whites with a hand mixer until they form stiff peaks.

Step 6

Gently fold the egg whites into the ricotta mixture, a little at a time, making sure not to deflate the egg whites.

Step 7

Pour the batter into the prepared springform pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for about 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for about 10 minutes before releasing the springform and letting it cool completely on a wire rack.

Step 10

Serve at room temperature or chilled. Optionally, dust with powdered erythritol before serving.

Nutrition Facts

Serving size	(966.6g)

Amount per serving	% Daily Value*
Calories	2083.5

Total Fat 164.4g	0%
Saturated Fat 47.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1043.3mg	0%
Sodium 2868.7mg	0%
Total Carbohydrate 174.5g	0%
Dietary Fiber 20.4g	0%
Total Sugars 9.5g
Protein 114.7g	0%

Vitamin D 165.6IU	0%
Calcium 2363.2mg	0%
Iron 11.0mg	0%
Potassium 768.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 17.4%

Carbs: 26.5%