Rich keto Italian almond cake with the creaminess of ricotta cheese. This deliciously tender cake is a low carb, sugar free marvel.
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.
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.
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.
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
Rich keto Italian almond cake with the creaminess of ricotta cheese. This deliciously tender cake is a low carb, sugar free marvel.
- 2 cups almond flour (about 200g)
- 1/3 cup unflavored whey protein powder (can sub egg white protein)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2/3 cup Swerve Sweetener
- 3 large eggs room temperature
- 1 1/2 tsp almond extract
- 1 cup full fat ricotta cheese room temperature
- 1/4 cup sliced almonds
- powdered Swerve Sweetener
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Preheat the oven to 325F and grease a 9-inch springform pan. Line the bottom with parchment paper and grease the parchment.
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In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
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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.
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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.
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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.
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Sprinkle with powdered sweetener before serving.
Paula says
What protein powder do you use?
Carolyn says
I like this one a lot https://amzn.to/35u8c37
Norie says
What egg white protein do you recommend?
Carolyn says
I don’t really. I have used the one called Simply egg, which is really just dried egg whites. Julian Bakery sells another.
aztony says
On the same subject: Can I sub whey protein isolate for the whey protein powder? It’s what I have availbable right now.
Dienna says
All I have is vanilla flavored protein powder. It is not a strong vanilla flavor. Could I sub this for unflavored? Oh, and I made your blueberry scones (subbed a mix of raspberries, blueberries and blackberries) and took them to work. They were a HUGE hit!!!
Carolyn says
It may flavor things a bit but it should work.
UT says
I made it with vanilla whey and used a little less sweetener to compensate. It turned out great. 🙂
Rewari says
OMG, made this today, just tried a piece OMG, this is bakery and fine restaurant quality! Did I say OMG?
Lynette says
This looks amazing! If I am not following keto, could I substitute regular flour for the protein powder & if so, would it be a 1:1 ratio substitute? I tried to look this up & saw something about 1/3C protein powder to 1C flour, but not sure. I’ve never baked with protein powder & hoping to use what I’d already have on hand in my pantry.
Carolyn says
I don’t use regular flour so I really can’t guide you here. Sorry!
Angela says
Hi, Can I use Collagen peptides instead of whey protein? It’s the only ingredient I don’t have at hand and kinda wanna bake this tonight/tomorrow morning? Thanks
Carolyn says
No, I am sorry, it makes baked goods very gummy and hard to cook through.
Nat says
Hi!
This recipe sounds and looks Devine 🙂 I can’t get swerve sweetener here in Australia, would a monk fruit sweetener sub well?
Thanks!
Carolyn says
If you mean a monk fruit blend with erythritol, then yes.
H says
I’m in Australia made it with Monk and it is DELICIOUS 🙂 turned out perfectly.
Jo says
Did you use the same amount of monkfruit as asked for with swerve?
Carolyn says
Depends on what you man by Monk Fruit… like Lakanto?
Christine says
Can I use allulose to sweeten or does it have to be swerve?
Carolyn says
You can try allulose but… The cake will be softer and the part that touches the metal may get very brown. It won’t be burnt, it’s just an odd characteristic of allulose.
Doni says
Thoughts in using BochaSweet?
Carolyn says
Should be fine in this.
John-Mark says
Thank you so much. This was simple to put together, and very tasty.
At 40 minutes it seemed too fragile to the touch on top, so I gave it the extra 10 minutes, which might have been too much, as the outer edges seemed a bit dry. But all in all, a very nice cake (my housemate, who usually steers clear of my keto efforts, even said it was wonderful).
H says
THE BEST KETO RECIPE I HAVE MADE TO DATE… DELICIOUS!!! Thanks so much I love this cake! it is creamy and crumbly and cake-y so cake-y 🙂
Marissa says
Hi there! I’m so excited to try this. Can I use an 8 in cake pan for this? Do you know how the cooking time will change? I bought 8 in for another one of your recipes and have too small of a kitchen to have too many sizes, sadly.
Carolyn says
I am sure you can but I simply can’t guide you because I only baked mine in a 9 inch pan. You will have to watch it carefully.
Sylvia says
I am so surprised I had no issues with baking the cake but the taste was a bit bland. Can I add more sweetener? It could be we are not used to the Keto products.
Carolyn says
Yes, if you are newish to keto, you may still want things sweeter. But if it was bland… did you use almond extract? perhaps yours is starting to lose its potency.
Ana Gracija says
Hi, is the almond extract absolutely necessary? I cannot find it here in the stores…
Carolyn says
You can use vanilla if you prefer.
Christy says
I do not care for almond extract flavor. Would this be good with coconut extract and coconut flakes instead of almonds? Or would more vanilla be better? Thanks.
Jenn says
I have made many low carb desserts in my time, but this recipe is above and beyond the best ever!! Wow!! My whole family, keto and non keto loved this cake! I’ve been tasked to make another one stat!!! Thank you for the wonderful recipe!
Carolyn says
So glad you liked it!
Ambar says
Saludos. No consigo la proteÃna de suero en polvo. Porque otro producto podrÃa sustituirlo? Me encantan tus recetas, pero las que llevan ese ingrediente,no las e podido hacer😔
GRACIAS Carolyn
Carolyn says
You can skip it but the cake won’t rise as well.
Mary says
I just made this today and oh my my heart is singing! This is the best cake ever. I love your scones, muffins, pies,cheesecake, but this is priceless. Thank you so much, I’m in dessert heaven.
Carolyn says
Well I will take priceless! 😉
Purva says
This turned out really so well!! I didn’t have chopped almonds but that would have taken it to the next level. This is definitely going in the regular rotation for tea time. It is also a good use for ricotta which I also seem to keep buying!
Carolyn says
Delighted to hear it!
Kate Haase says
Made this as my first Keto cake – and I was thrilled! I don’t know what I expected really – not much to be honest, but you really couldn’t tell any difference between this and a non-keto version! It was amazing – thank you so much!
Carolyn says
That’s a great testimonial, thank you!
Marleine says
OMG!! This was spectacular!!!!
I love almonds. But this cake was on another level. Will be on repeat as I want everyone that I love, to have a delicious healthy cake whilst we’re in lockdown! (Melbourne, Australia!) Thank you. Love your recipes x Cheesecake is next 💕
Marleine says
Forgot to star rate the recipe x
Lihhi says
Thank you for a yummy desert!
Where should I save the cake?
I’ve made it yesterday and after cooling, I’ve put it in the fridge. I tried it just now, the flavor is great but the hight dropped and it’s not crumbly..
Thanks again
Carolyn says
I always store things like this on the counter for a few days but the fridge is fine too.
Matt Taylor says
Such an amazing cake, and Keto as well! Awesome!! 🙂
katerina @ diethood.com says
I would love a slice of this amazing keto almond cake!! YUM! I can’t wait to try it!
wilhelmina says
I am obsessed with this cake! The almond flavor is just perfect and the texture is spot on! Perfection!
Kelly Thompson says
I love this cake. I don’t have a spring form pan, used an angle food cake pan, worked great. I have a family but I almost at the whole thing myself. Reminds my daughter of a wheat flour poppy seed muffin. So I did add some poppy seeds. Thanks this one is now a staple in my home.
Qian Chen says
Hello! Would soy protein be a good substitute? Thank you so much
Carolyn says
I don’t use soy but I think it would work.
Paula says
This looks so good. Could I use psyllium powder instead of protein powder, And how much would you suggest using …thanks
Carolyn says
Sorry, that’s not a good replacement. It will make them heavy, dense, and gummy.
Pamela says
Baked into a beautiful cake. Batter was quite thick?? Taste is good but texture is somewhat dry. Any ideas?
Carolyn says
Sounds like it didn’t have enough moisture… What brand of almond flour did you use? And did you use full fat ricotta? This cake is overly moist, if anything.
Pamela says
I have been using Oh Nuts almond flour with no problems and yes my ricotta was full fat.
Carolyn says
I don’t know how finely ground their flour is so that could be part of it. Could have also simply gotten over-baked… every oven is a bit different. Final question: what sweetener did you use?
Pamela says
O Nuts flour is ground very fine. I only use Swerve sweetener.
Carolyn says
Well, with all of this info, I have to assume it got over-baked. Because as I said, it’s an overly moist cake, if anything!
Karen says
Has anyone tried making this with pseudo ricotta? I’m dairy free but I can get nut based ricotta……and I’d like to try but don’t wan to waste ingredients.
Thanks!
Carolyn says
Go for it! I think it should work.