Lemon Ricotta Cake is an easy Italian cake made from ricotta cheese and almonds. This gluten-free flourless cake can be made with or without leavening. (sugar-free)

I?ve spoken before about my mother being a great cook and shared her recipe for low carb meatballs last year. Her delicious meals and passion for cooking sparked my own interest in cooking. Since mom can?t cook anymore I?m making her this simple Italian cake to celebrate Easter when we visit.
Lemon Ricotta Cake – Italian Ricotta Cake
Lemon ricotta cake is a rich and delicious Italian dessert. It?s simple to make, often boasting a cheesecake-like or pudding-like texture in the middle. Two traditional ingredients for lemon ricotta cake are ricotta cheese and ground almonds, both of which are perfect for low carb baking.
My version of lemon ricotta cake does not have a pudding-like consistency, but it is a nice moist cake. Adding a little coconut flour to the almond flour helps achieve a fluffier texture and crumb, but oat fiber, whey protein powder, or more almond flour can be subbed instead. Keep in mind that the texture will differ from the original recipe when using subs.
What I like about this recipe is that it can be made with or without leavening making it appropriate for Easter or Passover. To make without leavening, simply separate the eggs, whip the whites to soft peaks and fold them into the batter. An extra egg is necessary for this technique to be successful.

This beautifully simple cake is b...