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Lemon Ricotta Sugar-Free Holiday Cake

This elegant cake is the perfect balance of light and indulgent, with creamy ricotta and bright lemon making every bite feel special. It's so moist and flavorful that no one will believe it's sugar-free! Serve it at your holiday gathering and watch it disappear faster than the kids' candy canes.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups almond flour
  • 1 cup part-skim ricotta cheese
  • 3/4 cup monk fruit sweetener
  • 4 large eggs room temperature
  • 1/3 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/4 cup melted coconut oil
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
  2. In a large bowl, whisk together almond flour, baking powder, and salt. Set aside.
  3. In another bowl, beat together ricotta cheese, monk fruit sweetener, eggs, lemon juice, lemon zest, coconut oil, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix!
  5. Pour the batter into your prepared pan and smooth the top with a spatula.
  6. Bake for 38-42 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for 15 minutes, then remove the ring and transfer to a wire rack to cool completely. Dust with powdered monk fruit sweetener if desired before serving.