Keto Chocolate Ricotta Cake

Discover the perfect balance of decadence and lightness with this Keto Chocolate Ricotta Cake – a remarkable dessert that transforms simple ingredients into something truly extraordinary. The star of this recipe is creamy ricotta cheese, which lends the cake a uniquely moist and tender crumb that’s often missing from keto-friendly desserts. Each forkful delivers a light chocolate flavor without the heaviness of traditional flour-based cakes, making it an ideal choice for those moments when you crave something special while maintaining your low-carb lifestyle.

What truly elevates this cake to showstopper status is the thin, glossy chocolate glaze that cascades over the top, adding another dimension of chocolate intensity. Made with just cocoa powder, allulose, almond milk, and a touch of butter, this simple yet elegant finishing touch creates a beautiful presentation while adding the perfect amount of sweetness to complement the subtle richness of the cake beneath. Whether you’re celebrating a special occasion or simply treating yourself to a well-deserved indulgence, this Keto Chocolate Ricotta Cake proves that following a ketogenic diet doesn’t mean sacrificing the pleasure of a delightful dessert.

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Yields 12 servings of Keto Chocolate Ricotta Cake

The Preparation

Ricotta Cake:

• 2 cups almond flour
• 1/3 cup cocoa powder
• 1/3 cup low-carb chocolate protein powder
• 2 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 2/3 cup allulose
• 1 cup ricotta cheese, room temperature
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk

Chocolate Glaze:

• 1/2 cup cocoa powder
• 1/2 cup allulose
• 1/4 cup almond milk
• 2 tablespoon butter

The Execution

1. Gather and prep all of your ingredients. Pre-heat oven to 325F.

2. In a bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, and salt.

3. In a separate bowl, beat the butter with the allulose until creamy and light, about 2 minutes.

4. Beat in the ricotta until well combined. Then, add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed. Lastly, beat in the vanilla extract.

5. Add the dry ingredients into the wet slowly, beating until just combined.

6. Pour the batter into a prepared bundt pan and smooth the top. Bake for 40-50 minutes or until it has risen and top is just firm to the touch. Allow cake to cool in the pan for 20 minutes, then flip out onto a wire rack or cake platter to cool completely.

7. In a saucepan over medium heat, combine the ingredients for the glaze. Bring mixture to a simmer, stirring, until slightly thickened. Remove from heat and let cool, then slowly pour over the cake.

8. Keep on the counter for up to 4 days or in the fridge for up to a week. Cover in plastic wrap or store in a container to help from drying out. Enjoy!

This makes a total of 12 servings of Keto Chocolate Ricotta Cake. Each serving comes out to be 285 calories, 22.6g fats, 4.4g net carbs, and 11.4g protein.

Keto Chocolate Ricotta Cake

This makes a total of 12 servings of Keto Chocolate Ricotta Cake. Each serving comes out to be 285 calories, 22.6g fats, 4.4g net carbs, and 11.4g protein.

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Ingredients  

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Ricotta Cake:

• 2 cups almond flour
• ⅓ cup cocoa powder
• ⅓ cup low-carb chocolate protein powder
• 2 ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter softened
• ⅔ cup allulose
• 1 cup ricotta cheese room temperature
• 3 large eggs room temperature
• 1 teaspoon vanilla extract
• ½ cup unsweetened almond milk

Chocolate Glaze:

• ½ cup cocoa powder
• ½ cup allulose
• ¼ cup almond milk
• 2 tablespoon butter

Instructions 

• Gather and prep all of your ingredients. Pre-heat oven to 325F.

• In a bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, and salt.

• In a separate bowl, beat the butter with the allulose until creamy and light, about 2 minutes.

• Beat in the ricotta until well combined. Then, add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed. Lastly, beat in the vanilla extract.

• Add the dry ingredients into the wet slowly, beating until just combined.

• Pour the batter into a prepared bundt pan and smooth the top. Bake for 40-50 minutes or until it has risen and top is just firm to the touch. Allow cake to cool in the pan for 20 minutes, then flip out onto a wire rack or cake platter to cool completely.

• In a saucepan over medium heat, combine the ingredients for the glaze. Bring mixture to a simmer, stirring, until slightly thickened. Remove from heat and let cool, then slowly pour over the cake.

• Keep on the counter for up to 4 days or in the fridge for up to a week. Cover in plastic wrap or store in a container to help from drying out. Enjoy!