Instructions:
- Preheat the oven to 175°C (350°F) and grease a 9-inch baking dish.
- In a large bowl, whisk together ricotta, eggs, sweetener, lemon zest, and juice until smooth.
- Add vanilla extract, then fold in the flour, baking powder, and salt. Mix until combined.
- Pour the batter into the prepared dish and bake for 35–40 minutes until the edges turn golden and the center is just set.
- Let it cool, then dust lightly with powdered sweetener before serving.
Why It’s Perfect for Diabetics
This cake maintains a low glycemic index, which means it won’t cause rapid spikes in blood sugar. The high protein content from the eggs and ricotta helps slow digestion, keeping you full longer and stabilizing energy levels. Each serving is also low in fat and carbohydrates, making it ideal for balanced diabetic meal plans.
Serving Suggestions
Serve this cake chilled or at room temperature with:
- A spoonful of Greek yogurt
- Fresh berries (like blueberries or raspberries)
- A drizzle of sugar-free lemon glaze for extra flavor
It’s a perfect treat for afternoon tea, a light dessert after dinner, or even a healthy breakfast option.
Final Thoughts
The Diabetic Lemon Ricotta Cake is proof that healthy desserts don’t have to sacrifice taste. With its velvety texture, bright citrus notes, and balanced sweetness, it’s a comforting and elegant treat for everyone — diabetic or not.
A slice of this sunshine-filled cake offers not just a burst of flavor, but a reminder that mindful eating can still be absolutely delicious.
