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Ricotta Almond Flour Cake

Adapted from ItalianFoodForever.com
Diabetic friendly, lo-carb ricotta, lemon and almond cake. Easy to make!
Prep Time 10 mins
Cook Time 45 mins
Course Dessert
Cuisine Italian
Servings 10 people


  • 1 Cup ricotta cheese
  • 4 large eggs
  • 1 Teaspoon almond extract
  • 1/4 Cup coconut sugar + 3/4 Cup Stevia sweetener
  • 2 Cups almond flour + 1/2 Cup coconut flour
  • 1 Teaspoon lemon zest
  • 1/2 Cup sliced almonds
  • Powdered Sugar


  • Preheat oven to 325 degrees F.
  • Use baking spray or lightly grease and flour a 9-inch springform pan.
  • Use an electric hand mixer to beat together the ricotta cheese, eggs, extract, and sugar blend until smooth.
  • Stir in the lemon zest and almond flour.
  • Spread the batter into your prepared pan and sprinkle the top with the sliced almonds.
  • Bake the cake for 40 to 45 minutes or until a cake tester comes out clean.
  • Cool the cake for 10 minutes then remove the sides.
  • Cool completely, then lightly dust the top with powdered sugar and serve.
Keyword almond flour, diabetic friendly, low carb