Keto Lemon Blueberry Ricotta Cake is creamy, moist and so delicious. Best of all, it is low-carb, gluten-free, and even sugar-free. It’s perfect for serving with tea or coffee.
Everyone loves the combination of blueberries and lemons, and the ricotta helps make the cake extra tender.
You don’t even need a mixer to make this delightful cake. It is easy to make and comes out perfect every time. I use a springform pan but a 9-inch cake pan will work if you don’t have one.
This cake can be enjoyed for breakfast, brunch, or dessert. Enjoy a slice with your morning coffee or afternoon tea. It is good any time of the day.
If you love ricotta desserts (as I do!), you’ll be sure to enjoy lemon blueberry ricotta cake topped with fresh blueberries. This not too sweet cake is incredibly moist due to the creamy ricotta and the burst of juicy blueberries with every bite!
What is Ricotta Cheese?
Ricotta cheese is made from whey leftover from making other cheeses. It is inexpensive and available in the refrigerated cheese aisle of most grocery stores, or you can make homemade ricotta. It is smooth and slightly grainy in texture. Ricotta is a versatile cheese and works well in sweet desserts like this ricotta cake and in savory dishes like Classic Lasagna.
Mine Lemon Blueberry Ricotta cake is definitely not your light and fluffy sponge cake. Lemon blueberry ricotta cake has a slightly dense, almost custard like texture that’s so satisfying.
Take a look at how easy it is to make!
Ingredients to make Keto Blueberry Lemon Ricotta Cake
- Eggs
- Ricotta Cheese
- Heavy Cream
- Low Carb Sweetener
- Almond flour
- Lemon zest
- Lemon juice
- Vanilla extract
- Blueberries
How to make Blueberry Lemon Ricotta Cake
- Preheat oven to 350 degrees F.
- In a large bowl, combine the sweetener and lemon zest. Rub together with your fingers until fragrant. Add the almond flour, baking powder, and salt. Whisk together and set aside.
- In a medium bowl, whisk together the ricotta cheese, eggs, lemon juice, and vanilla, whisking until combined and smooth.
- Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the blueberries, being careful not to over mix or the batter will turn purple.
- Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack.
- Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
How to store Keto Lemon BlueberryRicotta Cake
I prefer the texture of this cake at room temperature, however, after one day I would refrigerate the cake (due to the ricotta) for up to three days.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 1 hour |
| Servings |
servings
|
- 6 eggs
- 1 cup Heavy Cream
- 1 1/4 cup ricotta cheese
- 1/2 cup almond flour
- 1/2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp Vanilla Extract
- 3/4 cup low carb sweetener
Ingredients
|
|
- Preheat oven to 350 degrees F.
- In a large bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the almond flour, baking powder and salt. Whisk together and set aside.
- In a medium bowl, whisk together the ricotta cheese, eggs, lemon juice, and vanilla, whisking until combined and smooth.
- Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the blueberries, being careful not to over mix or the batter will turn purple.
- Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan.
- Bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place on a cooling rack.
- Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
