🇮🇹 Italy — Keto Ricotta Lemon Cake
Why it works: Moist, dense, and naturally lower in sugar than sponge cakes, this Italian ricotta cake adapts beautifully to keto without sacrificing texture or flavor.
This Keto Ricotta Lemon Cake is inspired by traditional Italian home baking—simple, rustic, and focused on quality ingredients rather than heavy sweetness. Ricotta-based cakes are especially popular in spring and around Easter, making this a perfect seasonal dessert.
Why This Cake Works on Keto
- Ricotta provides moisture and structure without flour-heavy batters
- Almond flour keeps carbs low while maintaining tenderness
- Allulose mimics sugar perfectly with no grit or cooling effect
- Lemon adds brightness without additional carbs
Ingredients & Why We Use Them
Whole Milk Ricotta
The foundation of this cake. Ricotta adds moisture, protein, and richness while creating the classic dense Italian crumb.
Almond Flour
Replaces wheat flour with fewer carbs while supporting structure and a soft texture.
Allulose
A rare sugar that bakes like traditional sugar, keeping the cake moist and smooth with no gritty aftertaste.
Lemon Zest & Juice
Provides fresh citrus aroma and balances the richness of the ricotta.
Eggs
Bind the cake and add gentle lift without making it spongy.
Butter or Olive Oil
Adds richness—olive oil gives a more traditional Italian countryside feel.
Keto Ricotta Lemon Cake Recipe
Ingredients
- 1 ½ cups whole milk ricotta (drained if wet)
- ¾ cup allulose
- 3 large eggs, room temperature
- ½ cup almond flour
- ¼ cup melted butter or olive oil
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 325°F (165°C). Line an 8-inch springform pan.
- Whisk ricotta and allulose until smooth.
- Add eggs one at a time, mixing well.
- Stir in butter (or olive oil), vanilla, lemon zest, and juice.
- Combine almond flour, baking powder, and salt in a separate bowl.
- Fold dry ingredients into wet batter.
- Pour into pan and smooth the top.
- Bake 45–55 minutes until set with light golden edges.
- Cool completely before slicing.
Helpful Tips
- Drain ricotta if it appears watery
- Cool fully before slicing for best texture
- Dust with powdered allulose before serving
- Pairs beautifully with espresso or berries
Nutrition Facts (Per Slice – 10 servings)
- Calories: ~180
- Fat: 15g
- Protein: 7g
- Total Carbs: 6g
- Fiber: 2g
- Net Carbs: 4g
- Sugars: 1g
Frequently Asked Questions
Can I substitute the ricotta?
No. Ricotta is essential for the cake’s structure and texture.
Why allulose instead of erythritol?
Allulose keeps the cake moist and smooth with no cooling effect.
Can I freeze this cake?
Yes. Wrap slices individually and freeze up to 2 months.
Can I bake this in mini molds?
Yes. Reduce bake time to 20–25 minutes.