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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.

    25.8K 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.
    4.83 from 62 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Keyword: keto almond cake, ricotta almond cake
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 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.
    25.8K 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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      Recipe Rating




    1. Wendy says

      March 20, 2023 at 9:09 pm

      3 stars
      Made today and had first piece for dessert. A little bland but texture was great. Might be better with a little chocolate drizzle and / or some strawberries. Just needs a little more flavor in the cake. Not sure what though.

      Reply
    2. Lucy says

      March 20, 2023 at 5:38 pm

      Can I substitute collagen peptides for the protein powder?

      Reply
      • Carolyn says

        March 20, 2023 at 6:17 pm

        No, sadly it does not bake the same way and it will make the cake gummy and hard to cook through.

        Reply
    3. Dee says

      March 20, 2023 at 1:44 pm

      Could I make cupcakes with recipe?

      Reply
      • Carolyn says

        March 20, 2023 at 2:18 pm

        I am not sure, I’ve never tried. Have fun experimenting!

        Reply
    4. Bettina C Hall says

      March 20, 2023 at 11:50 am

      I am allergic to almonds. Can I substitute coconut flour or 1 to 1 baking powder for the almond flour?

      Reply
      • Carolyn says

        March 20, 2023 at 2:20 pm

        Not in this recipe, no.

        Reply
    5. Kelly Simons says

      March 20, 2023 at 10:58 am

      5 stars
      I made this about a month ago and it was so delicious! I made it with lactose-free ricotta and butter flavored coconut oil and it worked great. It kept well for about five days in the fridge and we savored every bite.

      Reply
    6. Amy says

      March 20, 2023 at 10:53 am

      4 stars
      My sister made this for my birthday cake. Everyone loved it. Was best served with a dollop of whipping cream and fresh berries.

      Reply
    7. Susan Muller says

      March 19, 2023 at 5:12 pm

      5 stars
      Beautiful cake! Followed exact recipe! Funny how good it comes out when ya do that 😊 Can’t figure out how to post the picture😥 Thanks, Carolyn💕

      Reply
      • Carolyn says

        March 20, 2023 at 1:15 pm

        You can’t post pictures on my blog but feel free to share on Facebook or Instagram!

        Reply
    8. Diana says

      March 05, 2023 at 2:08 pm

      My daughter came to help me this weekend while I’m recovering from knee surgery and a sprained wrist. This morning she made your ricotta cake with raspberries from The Everyday Ketogenic Kitchen cookbook (which I gave her) and it was utterly divine! I’m not sure if this is the same recipe, but I’m here to say that the ricotta cheese in the cake gives it a creamy, luscious mouthfeel, almost like a lemon pudding cake. We all loved it!

      Reply
      • Carolyn says

        March 05, 2023 at 3:58 pm

        It’s definitely a little different… but thanks for the lovely feedback!

        Reply
    9. Phil says

      March 01, 2023 at 7:55 pm

      5 stars
      This is, by far, the best keto cake I’ve ever made. Thank you so much for this. I changed a few things: bocha sweet instead of Swerve and amaretto instead of almond extract, but that’s it. I think the ricotta is what makes it a killer recipe. Oh, and it’s a beauty, too. Great job, and thanks again. I’ll be making this on a regular basis. I can already see so many amazing options for this one.

      Reply
    10. Barbi says

      February 15, 2023 at 5:28 pm

      So delicious!! I made it for Valentine’s dessert. it will definitely be a staple
      in our home! Thank you for this!!

      Reply
    11. Nika says

      February 11, 2023 at 1:59 pm

      I used half this recipe as a topping for a blueberry cobbler. Subbed out lemon flavor for the almond extract, and sprinkled walnuts on top. Perfect!

      Reply
      • Carolyn says

        February 12, 2023 at 10:27 am

        Yum!

        Reply
    12. Debbie Archibald says

      February 06, 2023 at 1:14 pm

      5 stars
      This is absolutely delicious! Thank you for all your hard work. You never disappoint!

      Reply
    13. MGD says

      February 01, 2023 at 2:31 pm

      Hi Carolyn I’m in the process of making this now and realized I don’t have almond extract. I do have Lemon and also vanilla extract. Which would you suggest to use? Thank you!

      Reply
      • Carolyn says

        February 01, 2023 at 6:33 pm

        Either would be great.

        Reply
      • Phil says

        March 01, 2023 at 7:58 pm

        5 stars
        I used Amaretto. It was really good. I’m excited with trying a Lemon variety.

        Reply
    14. Vivi says

      January 29, 2023 at 7:30 pm

      This is m favorite Keto recipe.
      I have made it quite a few times and always have to make a special trip to the Food Store to buy ricotta since this is not anything I use very often.
      Yesterday we were expecting snow all weekend so I went to Trader Joe’s to buy ricotta and they did not carry it.
      I decided to get Cottage Cheese and in substituting this I used a stick mixer to mix the wet ingredients. It made the cottage cheese as smooth as ricotta.
      I also added frozen raspberries and doubled my almond flavoring since I am a marzipan freak(all us Scandianvians are).
      This ended up being quite a lot more moist than using ricotta. I have been adding raspberries all along to this cake and it turns out completely delicious. It leaves the raspberries with a very fresh taste which is a nice accent. I have used both fresh and frozen raspberries and yesterday I used frozen.
      Since this worked out so great I will be using Cottage cheese for this from now on.

      Reply
    15. Sandee says

      January 23, 2023 at 7:47 pm

      5 stars
      I made this cake today and it’s has been the best cake I’ve tried on Keto. I use it for a breakfast cake and I’m a new comer to Keto. Thank you for posting your creations for all of us. There’s hope out there yet👍

      Reply
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