Low GI Keto Lemon Ricotta Cake

This traditional lemon ricotta cake is a dream come true for anyone on a Low Glycemic diet. It is a simple cake yet has an extraordinary flavor and texture profile. Keto lemon ricotta cake is denser than regular cake but instantly melts in your mouth. It makes for an excellent holiday dessert loved by kids and adults alike.

How to make Low GI Keto cake recipes?

The glycemic index (GI) is a value used to measure how much specific foods increase blood sugar levels. When preparing Low Glycemic Keto foods, you need to be aware of all the ingredients’ glycemic indexes. Any value under 55 is considered Low GI, but keep in mind that not all Low Gi foods are Keto-friendly, and vice versa. This recipe uses ingredients with a very low GI of less than 1, including almond flour, eggs, butter, erythritol, and some low GI ingredients, including coconut flour (GI=42) ricotta (GI=27), and lemon juice (GI=20).

How to successfully bake a moist Keto cake?

Ricotta cheese is an integral part of this recipe, making the cake super moist and soft. It cannot be omitted nor replaced in this recipe. You also need to ensure that the butter and ricotta are at room temperature to cream well and yield an even cake.

How can you customize this recipe?

This can be customized into many Low-GI Keto recipes for cake by making a few changes. Simply replace the lemon zest and juice with your desired flavoring. Some great ideas include lime, cinnamon, lavender, and vanilla. You can also top the cake with slivered almond, coconut flakes, a low-carb crumb before baking, or some fresh berries after baking.

How long will this Keto lemon cake last?

We can’t guarantee that this cake won’t be devoured within a day. In case it doesn’t, you can store it in an airtight cake container for 3 days at room temperature. To extend its shelf time, keep it in the fridge for up to a week.