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    Home » Keto Cakes » Keto Almond Ricotta Cake

    Published: Aug 16, 2020 · Modified: Jan 12, 2023 by Carolyn

    Keto Almond Ricotta Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    28.8K shares
    Jump to Recipe Print Recipe

    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.

    1. Whisk the dry ingredients together first, so that you know they are well combined before adding them to the batter.
    2. 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.
    3. 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.
    4. 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.
    5. 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

    • Keto Cannoli Sheet Cake
    • Keto Zucchini Lasagna
    • Ricotta Lemon Scones
    • Spinach Ricotta Stuffed Mushrooms
    • Keto Ricotta Fritters
    • Keto Ricotta Meatballs
    Top down photo of keto almond cake dusted in powdered sweetener, with one slice partway removed

    Keto Almond Ricotta Cake

    Rich keto Italian almond cake with the creaminess of ricotta cheese. This deliciously tender cake is a low carb, sugar free marvel.
    4.85 from 71 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Keyword: keto almond cake, ricotta almond cake
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12 servings
    Calories: 260kcal

    Ingredients

    • 2 cups almond flour (about 200g)
    • ⅓ cup unflavored whey protein powder (can sub egg white protein)
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup butter, softened
    • ⅔ cup Swerve Sweetener
    • 1 cup full fat ricotta cheese room temperature
    • 3 large eggs room temperature
    • 1 ½ teaspoon almond extract
    • ¼ cup sliced almonds
    • powdered Swerve Sweetener
    US Customary – Metric

    Instructions

    • Preheat the oven to 325F and grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment.
    • In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
    • In a large bowl, beat the butter with the sweetener until creamy. Beat in the ricotta until well combined. Beat in the eggs, one at a time, until well combined, then beat in the almond extract.
    • Add the almond flour mixture and beat until smooth. Spread the batter in the prepared pan and sprinkle the top with sliced almonds. Bake 40 to 50 minutes, until golden brown and the top is firm to the touch.
    • Remove and let cool 20 minutes, then run a sharp knife around the inside of the pan and loosen the sides. Let cool completely before slicing.
    • Sprinkle with powdered sweetener before serving.

    Video

    Nutrition Facts
    Keto Almond Ricotta Cake
    Amount Per Serving (1 serving = 1/12th of cake)
    Calories 260 Calories from Fat 194
    % Daily Value*
    Fat 21.6g33%
    Carbohydrates 5.8g2%
    Fiber 2.3g9%
    Protein 10.5g21%
    * Percent Daily Values are based on a 2000 calorie diet.
    28.8K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Comments

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      Recipe Rating




    1. Gloria Van VoorhisGloria Van Voorhis says

      September 15, 2023 at 8:34 am

      5 stars
      I have followed for years on Facebook,always great recipes

      Reply
      • Carolyn says

        September 15, 2023 at 9:41 am

        Thanks!

        Reply
    2. Gail O says

      August 18, 2023 at 5:51 pm

      5 stars
      This is one of my favourite cakes and a regular go to. It is quite unassuming but it is so delicious. Tender, lightly sweet, nice almond flavour. My non keto family loves it and asks for it. It is quick and easy to make which is a huge plus. Absolutely delicious. Thank you again for another fabulous recipe!

      Reply
    3. Jen says

      August 18, 2023 at 10:36 am

      5 stars
      I love this cake! Has anyone made this into cupcakes instead for easier portion control?

      Reply
      • Carolyn says

        August 18, 2023 at 12:21 pm

        I can’t imagine it wouldn’t work… I just don’t know the bake time so keep your eye on them.

        Reply
    4. Leigh says

      August 16, 2023 at 9:08 am

      Want to make this today. Of course I only have 8” or 10” spring form pan. Leaning toward 8” and cooking a bit longer. What do you think? Love your recipes!

      Reply
      • Carolyn says

        August 16, 2023 at 5:21 pm

        I would do that too.

        Reply
    5. Blanca says

      May 07, 2023 at 11:14 pm

      Could I sub low carb vanilla whey powder for the non flavored whey? That’s all I have. Thanks for all your great recipes!

      Reply
      • Carolyn says

        May 08, 2023 at 7:57 am

        Sure but it will give it a distinct vanilla flavor.

        Reply
    6. Barb says

      May 05, 2023 at 3:09 pm

      I don’t have whey protein powder or egg white protein, what can I use in it’s place?
      What purpose is the whey used for?

      Reply
      • Carolyn says

        May 06, 2023 at 12:47 pm

        Please read the blog post as I discuss this already.

        Reply
        • R says

          August 15, 2023 at 8:30 am

          can you please share the link to the blog post? thank you

          Reply
          • Carolyn says

            August 15, 2023 at 11:50 am

            This is the blog post. All of the writing prior to the recipe is the blog post.

            Reply
    7. Sharon says

      May 04, 2023 at 10:43 pm

      Can’t wait to try this. Does it matter if I use powdered Swerve or should it be granulated Swerve? Thanks!
      Sharon

      Reply
      • Carolyn says

        May 05, 2023 at 7:34 am

        You can use either.

        Reply
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