AILI Strawberry Lemon Ricotta Cake

AILI Strawberry Lemon Ricotta Cake – Perfect for Easter Brunch or Anytime

Looking for something a little extra special for your Easter table? This AILI Strawberry Lemon Ricotta Cake might be just what you need. It’s soft, rich, and bursting with fresh lemon and roasted strawberry flavor—perfect for brunch, dessert, or anytime you want a sweet treat without the sugar.

This cake is made with roasted strawberries, creamy ricotta, and FirstRate™—our clean, low-carb sweetener that keeps you on course without compromising flavor. The texture is moist and satisfying thanks to almond flour and a touch of xanthan gum, while lemon zest and juice add a bright, fresh finish.

✨ Why we love it:

• Roasted strawberries add a deep, jammy flavor

• Ricotta makes it rich, but not heavy

• Lemon keeps it bright and springy

• It’s low-carb, Keto-friendly, and completely sugar-free

It’s the kind of recipe that feels fancy but is simple to pull together. You can even roast the strawberries ahead of time, making assembly quick and easy. The finished cake looks beautiful with sliced berries on top and a dusting of powdered FirstRate™ for a soft, bakery-style finish.

Serve it two ways:

• As a filling breakfast slice with coffee

• Or cut smaller for a light after-dinner treat

Either way, it’s a showstopper. And it just might become a new spring tradition.

✨ Pro Tip from Ericka:

We don’t add any anti-caking agents or fillers to FirstRate™, which means it may clump a little—especially in humid climates. That’s not a flaw—it’s actually a sign we’re keeping it clean and all-natural.

If your sweetener isn’t in powdered form anymore, no worries! Just toss the clumps into a ziplock bag and roll over them with a rolling pin. It’ll turn right back into a fine powder—perfect for dusting the top of your cake or blending smoothly into batters.

When using FirstRate™ in baked goods, I recommend weighing out what you need and blending it in with an electric mixer. It melts right in—just give it a little extra mixing time for best results.

AILI Strawberry Lemon Ricotta Cake

Roasted strawberries, creamy ricotta, almond flour, and FirstRate™ sugar substitute come together for this low-carb, gluten-free no-sugar-added cake. Perfect for breakfast or dessert—and it’s as pretty as it is satisfying.

Print Recipe

Course Breakfast, Dessert, Snack

Cuisine American

Total Servings 8

Serving Size 101 g

Calories 319

Net Carbs 6 g

Protein

Fat

Ingredients

  

1x2x3x

Ricotta Mixture

• 1 Cup Roasted Strawberries, (Steps Below)
• 1 Cup Ricotta Cheese, drained
• 1/4 Cup FirstRate

Wet Mixture

• 2 Eggs
• 1 Egg Yolk
• 1/4 Cup Lemon Juice
• 2 Tbsp Lemon Zest
• 1/2 tsp Strawberry Extract

Dry Mixture

• 1 Cup FirstRate
• 2 1/4 Cups Almond Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp of Xanthan Gum
• 1/4 tsp Salt

TOPPING:

• 2 Tbsp FirstRate

Instructions

 

Roasted Strawberries

• Steps for Roasted Strawberries: (This part can be made up to a week in advance.)
• Preheat the oven to 350°F.
• Line a baking sheet with a silicone mat or parchment paper.
• Cut off the strawberry stems.
• Compile strawberries onto middle of baking sheet leaving no space between each strawberry, but make sure they are not on top of each other.
• Roast strawberries for 20 mins.

Ricotta Cake

• Grease a 9 in cake pan and set aside.
• In a medium sized bowl, combine roasted strawberries (reserve 2-3 strawberries), ricotta, and FirstRate with immersion blender for about 1 minute.
• In a large bowl, beat the eggs and yolk with the FirstRate, strawberry extract, lemon juice and lemon zest on high with a hand mixer for about 2 minutes.
• Add the strawberry/ricotta mix to egg mixture.
• In a separate bowl mix together the dry ingredients: FirstRate, almond flour, baking powder, xanthan gum, salt.
• Combine the dry and wet ingredients a little at a time and mix until they are incorporated together.
• Pour into the greased pan.
• Take the reserved strawberries, slice them and place them in any arrangement on top of the cake.
• Bake at 350°F for 35-45 mins until golden brown and toothpick comes out clean.
• Allow to cool.

Before you serve

• Take a snack-sized ziplock bag and add the 2 Tbsp of FirstRate. Use a rolling pin and roll over the sweetener bag to return it to powdered form. This will make it easier to sift on top of the cooled cake.

Notes

This is a big serving, which makes it a great breakfast. If you don't have the calories in your day, cut the serving in half. This also makes a wonderful dessert.

Nutrition Facts

AILI Strawberry Lemon Ricotta Cake

Serving Size

 

101 g

Amount per Serving

Calories

0

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Keyword FirstRate™, Gluten-Free, Keto, Low Carb

Tried this recipe?Let us know how it was!