Keto Lemon Cake Recipe – Easy Low Carb Desserts with 4 Ingredients.

Keto Lemon Cake Recipe

This simple keto lemon cake recipe has only 4 ingredients, and is quick and easy to prepare.

To make the cake, whisk the ricotta until smooth and creamy. Then, whisk in the eggs, one at a time. Add in the stevia, a tablespoon at a time until incorporated and finally whisk in the lemon zest and juice.

There’s actually no flour, coconut flour or almond flour in this cake and yet it’s light and perfectly formed.

This easy cake is enjoyed best chilled from the fridge, made even more indulgent with a swirl (or two) of whipped cream.

Low Carb Lemon Ricotta Cake Recipe

Adapted from Easy Food Magazine March 2018

• 500g/1.1lbs Ricotta
• 4 Eggs
• 2 – 4 Tablespoons of Stevia
• 1 Lemon – Zest & Juice of 1/2 or the whole lemon

1. Preheat the oven to 180C/350F and line a baking tin with well greased baking paper.
2. In a large bowl, using an electric beater, whisk the ricotta until smooth and creamy.
3. Whisk in the eggs, one at a time.
4. Add the stevia, and whisk in one tablespoon at a time.
5. Whisk in the zest and juice from the lemon.
6. Pour the mixture into the prepared baking tin.
7. Place into the preheated oven and bake for 50 to 55 minutes or until done.
8. Remove from the oven, allow to cool completely, then refrigerate and serve chilled.

More Easy Keto Desserts

Keto Cheesecake

Keto Chocolate Cake

Keto Strawberry Mousse

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