If you’ve been missing chocolate cake since starting your keto journey, you’re in for a treat. This keto chocolate ricotta cake recipe brings back all the comfort and indulgence of a traditional chocolate cake, but without the carbs that could knock you out of ketosis.
The star of this recipe is ricotta cheese, which adds moisture and a subtle tanginess that complements the rich chocolate flavor. We’ve carefully chosen ingredients like almond flour and sugar substitutes to keep the carb count low while maintaining the taste and texture you crave in a good cake.
This recipe is proof that you can still enjoy dessert on a keto diet – you just need to get a bit creative with your ingredients. Whether you’re a seasoned keto baker or trying your hand at low-carb desserts for the first time, you’ll find this recipe easy to follow and the results incredibly rewarding.
So preheat your oven and get ready to bake a cake that’s as good for your waistline as it is for your taste buds.
👍 Why You’ll Love This Recipe
Easy to make: This keto chocolate ricotta cake is surprisingly simple to put together. You don’t need to be a master baker to create this delicious dessert. The recipe uses straightforward techniques that even beginners can handle. Just follow the steps, and before you know it, you’ll have a beautiful cake ready to enjoy.
Rich chocolate flavor: Chocolate lovers, rejoice! This cake doesn’t skimp on chocolate taste. The combination of cocoa powder and chocolate whey protein powder gives it a deep, satisfying chocolate flavor.
Moist texture: Nobody likes a dry cake, and thanks to the ricotta cheese in this recipe, you won’t have to worry about that. The ricotta adds moisture and a subtle creaminess to the cake, resulting in a texture that’s just right – not too heavy, not too light, but perfectly moist and satisfying.
✨ Recipe Ingredients
For the Cake
- 2 cups Almond Flour (use this one – amazon link)
- 1/2 cup Almond Milk
- 1/3 cup Cocoa Powder
- 1/3 cup Chocolate Whey Protein Powder (I recommend this powder – amazon link)
- 2 1/2 teaspoon Baking Powder
- 1/2 cup Butter (softened)
- 2/3 cup Allulose (granular)
- 1 cup Ricotta Cheese
- 3 Eggs (large)
- 3/4 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
- 3/4 teaspoon Instant Espresso Powder
For the Glaze
- 1/2 cup Heavy Whipping Cream
- 2 oz Dark Chocolate (chopped)
- 2 1/2 tablespoon Swerve Confectioners (use this one – amazon link)
- 1 1/2 tablespoons Allulose
- 1/2 teaspoon Pure Vanilla Extract
For Garnishing: 1/4 cup Low Carb Chocolate Chips (use these chips – amazon link)
👨🍳 How To Make
Follow this easy low carb chocolate ricotta cake recipe:
Step 1
Start by preheating the oven to 325°F and greasing a large bundt pan.
Step 2
Whisk the cocoa powder, almond flour, protein powder, espresso powder, baking powder, and salt in a medium bowl.
Step 3
In a large bowl, beat the butter and sweetener until creamy – 2 to 3 minutes. Then, beat in the ricotta cheese and start adding eggs one by one, beating after each addition.
Step 4
Add the vanilla and beat it in.
Step 5
Now add the almond flour mixture and beat until just combined. Then, beat in the liquid. At this stage, the batter will be thick.
Step 6
Spread the batter in the prepared pan and smooth the top. Bake for about 45 minutes until the top is firm to the touch.
Step 7
Let it cool in the pan for about 25 minutes, then flip it out onto a cake platter and allow it to cool completely.
Step 8
Now we will make the glaze. Bring the heavy cream to a simmer in a medium saucepan over medium heat. Then, add the chopped chocolate and allow it to melt. Add the sweetener and vanilla and whisk. After letting this glaze cool for 5 minutes, drizzle it over the cake. Enjoy!
💡Tips
1. Grease the Pan Thoroughly
Because this is a moist cake, it can have a tendency to stick to the pan. To prevent this, make sure you grease your bundt pan very well. Use a non-stick cooking spray or butter, making sure to get into all the nooks and crannies of the pan.
For extra insurance against sticking, you can dust the greased pan with a little cocoa powder (instead of flour, to keep it low-carb). Tap out any excess. This extra step can make a big difference when it’s time to turn out your cake.
2. Let It Cool Properly
Patience is key when it comes to cooling this cake. Let it cool in the pan for about 25 minutes before attempting to turn it out. This allows the cake to set up a bit and makes it less likely to fall apart.
After turning it out, let it cool completely before adding the glaze. If you glaze the cake while it’s still warm, the glaze will melt and run off instead of setting nicely on top of the cake.
You’ll Love These Recipes Too
Check out these recipes too:
- Keto White Chocolate Mousse
- Keto Cheese Danish
- Keto Chocolate Yogurt Cake
- Carnivore Cookies
- Carnivore Pancakes
Keto Chocolate Ricotta Cake
For the Cake
- 2 cups Almond Flour (use this one – amazon link)
- 1/2 cup Almond Milk
- 1/3 cup Cocoa Powder
- 1/3 cup Chocolate Whey Protein Powder (I recommend this powder – amazon link)
- 2 1/2 teaspoon Baking Powder
- 1/2 cup Butter softened
- 2/3 cup Allulose granular
- 1 cup Ricotta Cheese
- 3 Eggs large
- 3/4 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Salt
- 3/4 teaspoon Instant Espresso Powder
For the Glaze
- 1/2 cup Heavy Whipping Cream
- 2 oz Dark Chocolate chopped
- 2 1/2 tablespoon Swerve Confectioners (use this one – amazon link)
- 1 1/2 tablespoons Allulose
- 1/2 teaspoon Pure Vanilla Extract
- For Garnishing: 1/4 cup Low Carb Chocolate Chips (use these chips – amazon link)
- Start by preheating the oven to 325°F and greasing a large bundt pan.
- Whisk the cocoa powder, almond flour, protein powder, espresso powder, baking powder, and salt in a medium bowl.
- In a large bowl, beat the butter and sweetener until creamy – 2 to 3 minutes. Then, beat in the ricotta cheese and start adding eggs one by one, beating after each addition.
- Add the vanilla and beat it in.
- Now add the almond flour mixture and beat until just combined. Then, beat in the liquid. At this stage, the batter will be thick.
- Spread the batter in the prepared pan and smooth the top. Bake for about 45 minutes until the top is firm to the touch.
- Let it cool in the pan for about 25 minutes, then flip it out onto a cake platter and allow it to cool completely.
- Now we will make the glaze. Bring the heavy cream to a simmer in a medium saucepan over medium heat. Then, add the chopped chocolate and allow it to melt. Add the sweetener and vanilla and whisk. After letting this glaze cool for 5 minutes, drizzle it over the cake. Enjoy!
