Sugar Free Lemon Ricotta Sponge Cake to Celebrate the start of 2016.
HAPPY NEW YEAR EVERYONE!!!!!!
I actually made this sugar free low carb beauty yesterday, but I’m enjoying my first mega-slice this morning with a lovely coconut espresso coffee. What a lovely way to start the new year!!! Coffee and home-baked keto cake. Best combo in the world.
Is eating more healthy your New Year resolution?
If you’ve stumbled across my site as part of your new year’s resolution to eat healthy and maybe lose weight, you’re in luck. This is where you will find an array of low carb, high fat, grain free, sugar free and mostly gluten free, ketogenic recipe ideas. My blog is still in its infancy, so please accept my apologies for the lacklustre style and poor photography. I’ll get there eventually…
My philosophy on food and why I choose certain ingredients.
I bake with a lot of ‘alternative’ ingredients, and you will find links to these supplies throughout my recipes. I also prefer to use organic, fresh, additive free ingredients and products, even though they cost more. In my mind, it would feel paradoxical to eat lchf in order to improve my health and wellbeing, but not care about the origins of my food. I therefore avoid buying products full of nasties, or products that are grown unethically or are lab made. Many of my supplies cannot be found in local stores. I mainly stock up from Amazon because: firstly, it’s where I find the vast majority of my baking ingredients under one roof; secondly: I can buy in bulk easily; thirdly: there are organic options not available in shops; and lastly: I like the discounts available for recurrent purchases – for which, as an experimental food blogger, I am very grateful.
My ingredients aren’t always the cheapest, but they are always the best quality for the price. For example, pure stevia powder is in most of my sweet creations. I don’t buy the cheapest, but the one that has the most intense sweetness with the least aftertaste. According to my taste buds. Erythritol often accompanies stevia in my sweet recipes. In my opinion, the 2 complement each other well and give the best results.
I have tested and continue to test myriad ingredients all the time, and I only choose what I consider to be the best. So to make my readers’ life easier, I always include links, within my recipes, for the ingredients that cannot be locally sourced. Obviously, no one is obliged to follow my philosophy on food or to buy from my links, so by all means feel free to do whatever suits you.
My Gold Rules for every sugar free low carb creation I make.
1) It has to be tasty.
2) It cannot be detected as low carb and sugar free by a standard western diet individual.
3) If it is a rendition of a well known, full carb, sugar loaded recipe, it has to taste and smell like the original or be very close.
4) The recipe must be easy to follow.
An easy, low carb, sugar free lemon ricotta sponge cake for everyone to enjoy.
Whether you’re a low carb beginner or veteran, I am pretty certain that this sugar free lemon ricotta sponge cake recipe will be one that you make time and time again. It is delicious simplicity in itself. If you don’t like pine nuts you can top the sponge with toasted sliced almonds or leave out nuts altogether and sprinkle some icing sugar on top instead.
This cake calls for a little lupin flour to achieve the perfect consistency. If you have a peanut allergy, you might want to avoid lupin, just in case. You can substitute it with almond flour.
All that is left for you to do is to get baking.
- Yield: 12
- Serving size: 1
- Calories: 168
- Fat: 14g
- Net Carbs: 1.7g
- Protein: 7g
- 100g unsalted butter - melted and cooled
- zest of 2 lemons + juice of 1
- 1.5 tsp pure stevia powder (U.S. option HERE)
- 140g erythritol (U.S. option HERE)
- 3 medium eggs - room temperature and separated
- 250g ricotta
- 50g fine almond flour (U.S. option HERE)
- 50g ground almonds (U.S. option HERE)
- 20g lupin flour (U.S. option HERE) (International option HERE - use sponsorship code CmV5vIU8 for discount at checkout)
- 1 tsp baking powder
- 25g toasted pine nuts or sliced almonds (optional)
- pre heat oven to 160ºC fan (180ºC static).
- whisk egg whites until stiff and set aside.
- whisk ricotta, stevia and erythritol until very smooth, then incorporate egg yolks one at a time.
- add lemon zest and juice and butter and whisk until well blended.
- add sifted baking powder and flours.
- fold in egg whites.
- pour into a buttered silicone mould (20cm x 20cm) and flatten with a spoon or spatula.
- sprinkle nuts (optional) on top and bake for approx 25 mins.
- allow to cool in the mould, cut into slices and serve.