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+ servings

Keto Lemon Ricotta Cake

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 12 people
Calories 157 kcal


  • ½ stick of butter room temperature
  • ½ cup granulated Swerve
  • 1 cup whole milk ricotta cheese
  • 4 large eggs
  • 1 ½ tablespoon fresh lemon juice
  • Zest from 1 lemon
  • ½ teaspoon almond extract
  • 1 cup almond flour
  • 4 tablespoons coconut flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Confectioners Swerve optional


  • Preheat oven to 325°Line an 8-inch cake pan with parchment paper.
  • Cream together butter, almond extract, and granulated Swerve with an electric mixer.
  • Add ricotta cheese, lemon zest, and lemon juice and continue mixing.
  • Slowly add 1 egg at a time to the mixture, beating after each one to incorporate them separately.
  • Mix ⅓ of the dry ingredients at a time until thoroughly combined.
  • Spread the mixture evenly into the pan. Bake for 50 minutes or until a toothpick inserted into the cake comes out clean.
  • Allow to cool for 20 minutes. Remove from the pan and top with Confectioners Swerve, if desired, and serve!


Calories: 157kcalCarbohydrates: 5gProtein: 7gFat: 13gFiber: 2g
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