Celebrate the start of 2016 with my sugar free lemon ricotta sponge cake.
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. Mmmhhhh…what a way to start the new year!!! Coffee and home-baked cake. Best combo in the world. Even better when you know it’s uber healthy.
Is eating more healthy your New Year resolution?
If you’ve stumbled across this page 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 low carb, high fat, grain free, sugar free and often gluten free, ketogenic recipe ideas. There are plenty of excellent books and websites out there that go to great length to explain what keto is and why low carb is best, so you won’t find answers here. I’m a cook, not a writer, so I’d rather spend my time creating, testing and publishing recipes.
My philosophy on food and why I chose 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, then not care where my food comes from and what it is. I therefore avoid buying products full of nasties, or chemical concoctions, or products that are grown unethically or are of dubious origin. Many of my supplies cannot be found in local stores. I mainly buy from Amazon.co.uk because a: that’s where I find the vast majority of my baking ingredients under one roof; b: I can buy large quantities; c: there are organic options not available in shops; d: 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, I use pure stevia crystals in most of my sweet creations; very expensive for 100g, but when you only use 1/4 to 1 tsp for a whole cake or 600ml of ice cream, you realise that it isn’t as costly a luxury as it appears to be. Why do I use this stevia when there are lots of cheaper stevias available? Because it has almost no after taste and doesn’t alter flavours like cheaper versions that I have tried. And why do I generally use erythritol in combination with stevia? Again, because the 2 complement each other 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 golden 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. But if you don’t have lupin flour, or you have a peanut allergy, you can replace it with the same amount of almond flour.
Well. All that is left for you to do is get baking and let me know how it turns out for you.
- 100g unsalted butter - melted and cooled
- zest of 2 lemons + juice of 1
- ¾ tsp pure stevia crystals
- 140g erythritol
- 3 eggs - room temperature and separated
- 250g ricotta
- 50g fine almond flour
- 50g ground almonds
- 20g lupin flour or lupin flour
- 1 tsp baking powder
- 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 silicon mould (20cm x 20cm) and flatten with a spoon or spatula.
- sprinkle nuts (optional) on top and bake for approx 25 mins (35 mins in static oven).
- allow to cool in the mould, cut into slices and serve.
Your feedback is important to me! Please leave a comment below. If you make this cake, share a picture with the hashtag #queenketo. Thank you! 🙂