Rich keto Italian almond cake with the creaminess of ricotta cheese. This deliciously tender cake is a low carb, sugar free marvel.

Titled image of keto almond ricotta cake. A slice of cake on a white plate with a strawberry, the rest of the cake on a stand in the background.

Can a cake be called creamy? Because that is the word that best describes the wonderful texture of this Keto Almond Ricotta Cake.

Not creamy in a cheesecake kind of way, although I have plenty of keto cheesecake recipes if that’s what you’re up for.

No, this Italian style keto almond cake still has a proper cake-like crumb. But it has a creamy, rich mouthfeel that defies expectations. It’s an experience you will want to repeat over and over.

Powdered sweetener being dusted down over keto almond ricotta cake

Ricotta Cake Inspiration

I often buy a tub of ricotta cheese without really knowing what I plan on doing with it. And then it hangs out in my fridge and I suddenly realize I’ve got about 10 seconds to use it up before it goes bad.

Of course, ricotta is delicious in lots of savory recipes, like my Keto Lasagna Skillet or this delicious Spinach Stuffed Chicken.

But it also makes for fabulous baked goods. Poking around my Pinterest boards one day, I noticed that I had saved quite a number of recipes Italian ricotta cakes like this one. So clearly it was time to keto-fy it.

Boy, I am glad I did. I was blown away by both the texture and the flavor. And since it isn’t overly sweet, it’s wonderful as a coffee cake, or as a keto dessert with a dollop of lightly sweetened whipped cream.

Top down photo of keto almond cake dusted in powdered sweetener, with one slice partway removed

How to make keto almond ricotta cake

You will need a springform pan for this tender, delicious cake, and I also recommend lining the bottom with a parchment paper circle. I like these unbleached pre-cut parchment circles.

Beyond that, this ricotta cake is exceptionally easy to make. Here are few extra tips for getting it right.

Whisk the dry ingredients together first, so that you know they are well combined before adding them to the batter.
Yes, the protein powder is a vital component of the recipe, as it helps make the cake more light and fluffy, with a traditional cake crumb. The short explanation: gluten is a protein and when you are baking gluten-free, another dry protein helps baked goods rise properly and hold their shape.
Always have the wet ingredients at room temperature. They mix together more easily and become more creamy. And nothing is worse than carefully creaming your butter, only to add cold eggs and have it clump up again.
Use full fat (whole milk) ricotta to get the best out of this recipe. Ricotta also often has a lot of watery whey in the container. Try to avoid that and get the good thick cheese in your cup measure.
Patience, my friends. As with so many keto cakes and cookies, this almond ricotta cake needs to fully cool to have the ideal texture. It may crumble easily when warm.

Close up shot of a slice of keto Italian ricotta cake on a white plate with a strawberry.

How to store and serve your keto ricotta cake

Because of the added moisture from the cheese, this cake is best stored in the refrigerator. Let it cool completely first, and store in an airtight container or wrapped tightly in plastic wrap.

I haven’t tried to freeze it but I do believe this would freeze quite well.

I prefer the flavor at room temperature so I let it sit out on the counter for 30 minutes before serving.

It’s delicious with a light sprinkling of powdered sweetener and some fresh berries. It’s also wonderful topped with a dollop of freshly whipped cream.

Ready to make some delicious Keto Almond Ricotta Cake?

More delicious keto recipes that use ricotta cheese