Italian Lemon Ricotta Cake

This Italian Lemon Ricotta Cake is refreshing and delish!

It is light and a great dessert any time.

I topped it with blueberries and lemon curd which made it light and refreshing!

Print Recipe
5 from 1 vote

Keto Italian Lemon Ricotta Cake

This Keto Italian Lemon Ricotta Cakes tastes amazing - you won't miss the flour! It is light and refreshing with blueberries and lemon curd.
Course: Dessert
Cuisine: Keto
Servings: 8
Calories: 351kcal

Ingredients

  • 1 lemon
  • 3/4 cup butter
  • 15 oz ricotta
  • 1 tsp vanilla
  • 6 eggs
  • 30 grams egg white powder
  • 1 tsp gelatin
  • 1/2 cup granular sweetener or liquid stevia

Instructions

  • Separate the egg whites from the egg yolks
  • Zest the lemon
  • Juice the lemon to get 2 TBS of lemon juice
  • In a large mixing bowl, place the egg whites, gelatin, and egg white powder
  • With a hand mixer (or stand mixer) whip the egg whites until they form a stiff peak
  • In a medium bowl, combine the softened butter, ricotta, and sweetener
  • With a hand mixer, blend until smooth
  • Add the egg yolks and vanilla to the ricotta mixture and mix well with the hand mixer
  • Add the ricotta mixture to the egg whites and fold in until it is well combines
  • Pour into a 9" springform pan
  • Bake at 350 F for 45 minutes
  • Let cool
  • Top with lemon curd, blueberries or powdered sweetener

Nutrition

Calories: 351kcal | Carbohydrates: 18g | Protein: 14g | Fat: 27g | Saturated Fat: 16g | Fiber: 1g | Sugar: 1g


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