Diabetic Lemon Ricotta Cake

Serves 9 at 3.5 net carbs per serving. See post for topping ideas.
Wrap any leftover cake in cling film and keep out on the counter for 3 days (unless it’s hot and humid) or refrigerate. If you refrigerate, warm slightly before enjoying if refrigerated.

Here are some variations you can try for your recipe:

1. Different Flavors: Instead of lemon, you can use orange zest and juice for a citrus twist, or substitute with almond extract for a nutty flavor.

1. Add-ins: Incorporate chocolate chips, berries, or nuts into the batter for added texture and flavor.

1. Sweetener Options: If you’re looking for a different sweetness profile, you can experiment with different low-carb sweeteners like erythritol or monk fruit.

1. Toppings: Once baked, consider topping the cake with a sugar-free frosting, whipped cream, or a drizzle of melted dark chocolate.

1. Gluten-Free Version: If you want to make it completely gluten-free, ensure all your ingredients, especially the baking powder, are certified gluten-free.

Here are some tips for making and storing your Strawberry Bombs:

1. Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. Make sure to wash and dry them thoroughly before filling.

1. Filling Consistency: Ensure your creamy filling is smooth and well-mixed. If it’s too runny, it can leak out of the strawberries.

1. Chill Before Serving: After assembling the Strawberry Bombs, refrigerate them for at least an hour. This helps the filling set and enhances the flavor.

1. Storage: To store them, place the Strawberry Bombs in an airtight container lined with paper towels to absorb moisture. They can last in the fridge for up to 2-3 days.

1. Freezing: If you want to store them for a longer period, you can freeze them. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container. Just be aware that the texture may change slightly upon thawing.

To store your Strawberry Bombs, follow these steps: