High Protein Lemon Ricotta Cake
Indulge in a light, moist, and refreshingly bright High Protein Lemon Ricotta Cake that perfectly balances rich flavor with your dietary needs. This recipe achieves a delicate, fluffy crumb, reminiscent of a classic Italian ricotta cake, while being both keto and gluten-free.
Equipment
- 8-inch round pan
- Parchment paper
- Medium bowl
- Hand mixer or stand mixer
- Large Bowl
- Offset spatula
- Wire rack
- Thin knife
- Small bowl
Ingredients
- 57 g soft butter 2 oz
- 0.5 cup low carb sugar
- 4 large eggs cold
- 250 g whole milk ricotta cheese cold
- 1.5 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Dry Ingredients
- 0.75 cup almond flour
- 0.25 cup vanilla-flavored whey-casein blend protein powder approx. 1 scoop
- 4 tablespoon coconut flour
- 2 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preparation and Initial Mixing
- Start by pre-heating your oven to 325°F (165°C). Prepare an 8-inch round pan by cutting a piece of parchment paper to fit its bottom. Lightly spray or butter the pan, then press the parchment firmly inside, and set it aside.
- In a medium bowl, whisk together the almond flour, vanilla-flavored whey-casein blend protein powder, coconut flour, baking powder, and salt. Sifting these dry ingredients together can help prevent lumps and aerate them for a light and uniform cake.
Creaming the Wet Ingredients
- In a larger bowl, use either a hand mixer or a stand mixer to cream together the softened butter, vanilla extract, and your chosen low-carb sweetener until the mixture is blended and creamy.
- Next, add one of the cold large eggs and beat it into the mixture until it becomes light. Now, incorporate the cold ricotta cheese, lemon zest, and fresh lemon juice, beating until they are combined. The mixture might appear slightly curdled at this stage, which is normal and will smooth out later.
Combining and Baking
- To help achieve a light cake, add the dry ingredients and the remaining eggs in stages. Add about one-third of your dry ingredient mixture to the wet batter and mix on low speed until it's just combined.
- Then, add one of the remaining eggs and mix until it's fully incorporated. Repeat this process two more times: add another third of the dry mix, then the next egg, and finally, finish with the last third of the dry mix and the final egg. The aim is not to overmix; stop as soon as the last streaks of flour disappear into the batter.
- Gently spread the batter evenly into your prepared cake pan, using an offset spatula to smooth the top. Bake the cake for 50-55 minutes. It's done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes. This resting time allows the cake to set properly. After resting, run a thin knife around the edge of the pan to loosen the cake before carefully inverting it onto the rack to cool completely.
Optional Two-Ingredient Lemon Glaze
- While your cake cools, you might like to prepare this optional glaze. In a small bowl, whisk together ½ cup of powdered low-carb sweetener (or regular powdered sugar) with 1-2 tablespoons of fresh lemon juice. Add the juice slowly, a little at a time, until you achieve a pourable consistency that’s neither too thick nor too thin. Drizzle this lemon glaze over your completely cooled cake for an extra touch of lemon flavor.
Notes
Protein Powder Choice: The whey-casein blend is crucial for retaining moisture and providing structure, helping to prevent the common issue of dry protein baked goods. Alternating Method: Adding dry ingredients and eggs in stages prevents overmixing, which often leads to a dense cake, thus promoting a tender crumb. Cold Ingredients: Using cold eggs and ricotta, contrary to many cake recipes, contributes to a rich, fluffy crumb, similar to the texture found in some cheesecakes. Strain Your Ricotta: If your ricotta cheese appears very wet, strain it in a cheesecloth for about 30 minutes to remove excess liquid, which helps prevent the cake from becoming too heavy or soggy. Use Enough Zest: For a bright flavor that effectively balances the richness of the ricotta, use the zest from a whole large lemon. Whip Egg Whites: For an even lighter texture, consider separating the eggs, whipping the whites to soft peaks, and gently folding them into the batter at the very end. Avoid Over-mixing: This is a common cause for a dense, tough cake. Mix your batter only until the ingredients are just combined; a few lumps are preferable to a rubbery texture. Skipping the Parchment: This cake is moist and tender and can be prone to sticking. The parchment paper liner helps prevent it from adhering to the pan. Zest Before Juicing: Always remember to zest your lemon before you juice it, as it’s much easier to get the fragrant zest from a whole lemon. Berry Addition: Gently fold in about ½ cup of fresh or frozen blueberries or raspberries into the batter just before baking for small bursts of fruity sweetness. Tangy Option: For an extra tangy taste and more protein, consider replacing a portion of the ricotta with full-fat Greek yogurt. Loaf Pan Version: This batter can also be baked in a greased and lined loaf pan. Just start checking for doneness around the 45-minute mark, as baking times will vary. Serving Suggestions: Enjoy with the optional lemon glaze, a simple dusting of powdered sweetener, or served plain. A dollop of fresh whipped cream or a side of mixed berries also makes a classic pairing. While good at room temperature, some prefer this cake chilled for a firmer, almost cheesecake-like texture. If refrigerated, let it sit out for 10-15 minutes before serving to soften slightly. Storage: Leftover cake can be wrapped tightly in plastic wrap or stored in an airtight container on the counter for up to 3 days. For extended freshness, refrigerate for up to a week. For freezing, wrap individual slices tightly in plastic wrap, then again in foil, and they'll keep for up to 3 months. Thaw at room temperature for an hour or two. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 250kcalCarbohydrates: 15gProtein: 14gFat: 18gSaturated Fat: 10gCholesterol: 90mgSodium: 150mgPotassium: 100mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 5mgCalcium: 10mgIron: 5mg
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