Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together the ricotta, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
- Add dry ingredients: In a separate bowl, combine the almond flour, erythritol, baking powder, and a pinch of salt. Stir this into the ricotta mixture until fully incorporated.
- Pour and bake: Pour the batter into the prepared pan. Smooth the top with a spatula. Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. You can dust it with a little more erythritol or top it with some fresh whipped cream (sugar-free) if you like.
This cake is light, refreshing, and perfect for a diabetic-friendly treat. Would you like some variations or tips for this recipe?