This Keto Flourless Raspberry Ricotta Cake is a tender gluten-free dessert or breakfast cake made with almond flour and flavoured with fresh or frozen raspberries and lemon. This is a reliable recipe that never fails me!
This Flourless Raspberry Lemon Ricotta Cake came out of my oven today! We needed a pick-me-up in this time of sheltering at home and a cheerful cake seemed to be a good antidote for the stay-at-home blues. And besides, who can resist fresh raspberries?
This Keto ricotta cake recipe is a favourite in my home, mainly because you'd never guess it was gluten free. There's no gritty or sandy taste that you may have experienced in some gluten-free cake recipes made with gluten-free flour blends.
I've made variations of this Italian ricotta cake before, first with this recipe for Flourless Lemon Almond Cake with Blackberry Coulis, next with Flourless Cherry Almond Ricotta Cake, and today with this Raspberry Lemon Ricotta Cake. This recipe never fails me!
This keto raspberry ricotta cake is tender, it's moist and it has a subtle lemon flavour that complements the berries. It slices beautifully and is delicious with or without a glaze or a dollop of whipped cream.
So let's bake this low-carb ricotta cake today!
Ingredients for Keto Raspberry Ricotta Cake
ricotta cheese: whole milk ricotta adds flavour and gives the cake a light, spongy texture
almond flour: superfine ground
coconut flour: absorbs liquid. Don't substitute another flour here for coconut flour.
eggs: create structure and stability in the batter and add moisture to the cake
sweetener: to keep it Keto, or if you're following a sugar-free diet, use Monkfruit sweetener with erythritol. You can also use regular granulated sugar, organic cane sugar, or golden sugar for a non-Keto diet. I used the Golden Monkfruit sweetener in this recipe.
lemon: for both zest and juice
pure vanilla extract
baking powder and sea salt
fresh raspberries: or frozen, but don't thaw them
powdered sweetener: powdered Monkfruit or Swerve (or confectioner's sugar) for optional glaze
Here's a quick overview of what you'll do to make this delicious Keto dessert recipe. Complete instructions are in the recipe card below.
Prepare a baking pan by lining it with parchment paper.
Next, whisk the dry ingredients together, then use a stand mixer or a hand mixer to combine the liquid ingredients.
Once you have combined the wet and dry ingredients, spread half the batter in the baking pan. Arrange half the raspberries on top.
Cover with the remaining batter, smoothing right to the edges of the pan. Arrange the remaining berries on top. This technique prevents the berries from being smushed.
Bake until golden brown, then let cool completely. Drizzle with a simple lemon glaze and serve.
This ricotta cake can be made with blackberries or blueberries, too. If you love cherry cakes, this Flourless Cherry Almond Ricotta Cake has incredible flavours.
Sprinkle the top with a few flaked almonds before adding the glaze if you like.
Serve with a dollop of whipped cream or whipped coconut milk.
How to Store Ricotta Cake
Store this low-carb cake tightly wrapped at room temperature for a day or two. For longer storage, wrap and store in an airtight container in the freezer for up to 3 months.
This cake is guaranteed to put a smile on your face, cheer you up and make your dessert feel extra special! Enjoy!
Flourless Raspberry Lemon Ricotta Cake
- 1/2 cup butter, softened
- 1/2 cup Monkfruit sweetener with erythritol, or pure organic cane sugar, or white or golden sugar,
- 1/2 tsp pure vanilla extract
- 4 large eggs
- 1 cup ricotta cheese, whole milk
- 1 cup almond flour, finely ground
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 3/4 cup raspberries, fresh
- 2 tsp lemon zest
- 2 tsp lemon juice, freshly squeezed
- Preheat oven to 325°F. Cut a circle of parchment paper to fit in the bottom of an 8-inch round pan, or ilne an 8-inch square pan with parchment paper.
- Measure the almond flour, coconut flour, baking powder and salt into a small bowl. Whisk to combine and remove any lumps (or use a sifter.)
- In a large bowl or the bowl of a stand mixer, (or with a hand mixer) cream the butter, sweetener, lemon juice, lemon zest and vanilla extract until well combined. Add one egg and beat. Add the ricotta and beat.
- Add 1/3 of the dry ingredients alternatively with an egg, repeating and finishing with the last egg. Spread half the batter into the lined pan. Arrange half the raspberries on top, then cover with the remaining batter, smoothing right to the edges of the pan. Arrange the remaining berries on top.
- Bake for 45 - 50 minutes or until cake tester comes out clean. Remove from the oven and let cool for 20 minutes. Loosen the edges with a knife, lay a cake rack over the pan, invert and remove the parchment paper. Invert back on to the first rack and let stand to cool completely.
- Trim any slightly brown edges with a sharp knife, if desired. Drizzle with an optional glaze made with 1/2 cup powdered sweetener and lemon juice, added half a teaspoon at a time until you have a glaze that can be drizzled. Slice into 8 to 10 pieces.
- Store leftover cake tightly wrapped in an airtight container or freeze for up to 3 months.
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