Keto Ricotta Cake is unbelievably moist and tender, with an almost creamy mouthfeel. Simple to make and elegantly styled, this easy gluten-free cake always meets with approval.
Can a cake be called creamy? Because that is the word that best describes the wonderful texture of this Keto Ricotta Cake. Not creamy in a cheesecake kind of way, although I have plenty of keto cheesecake recipes if that’s what you’re looking for. This Italian-style keto almond flour cake still has a proper cake-like crumb. But it also has a creamy, rich mouthfeel that defies expectations. It’s an experience you will want to repeat over and over.
This recipe has been one of my most popular keto desserts for years now. One bite and you will understand why!
★★★★★
AnnMarie says: “I have tried many Keto dessert recipes over the last year. This is by far, hands down, unequivocally the very best recipe I’ve made. Its easy. It’s unbelievably moist, in spite of the almond flour, and sweet. This Almond Ricotta Cake was truly a dessert that hit the sweet spot!“
Ingredients and Substitutions
- Almond flour: This is an almond flour recipe and I don’t think it will work very well with other nut flours or meals.
- Protein powder: I prefer whey protein for baking but egg white protein will work as well. I caution against collagen protein as it can make the cake gummy and hard to cook through.
- Sweetener: You need a granular sweetener for the cake and a powdered version for dusting. See the Sweetener Options for more details.
- Ricotta: It wouldn’t be a ricotta cake without ricotta! Use full fat for an extra tender texture.
- Almond extract: I love to play up the almond flavor in this recipe, but you can also use vanilla extract. Some readers like to add a touch of lemon zest as well.
- Sliced almonds: These are the super thin slices, not the slivered almonds.
- Baking staples: Butter, eggs, baking powder, salt.
How to Make Keto Ricotta Cake
- Whisk the dry ingredients: In a large bowl, whisk the almond flour, protein powder, baking powder, and salt. Make sure to break up any clumps.
- Beat the wet ingredients: Beat the butter with the sweetener, then beat in the ricotta until creamy. Add the eggs and almond extract..
- Combine the mixtures: Add the almond flour mixture to the wet ingredients and beat until everything is well combined.
- Spread in the pan: Transfer the batter to a springform pan lined with parchment paper and spread to the edges. Sprinkle the top with the sliced almonds.
- Bake: Bake at 325ºF for 40 to 50 minutes, until golden brown and just firm to the touch.
- Garnish and enjoy! Dust lightly with powdered sweetener before serving.
Carolyn’s Tips for Success
You need a springform pan for this tender ricotta cake, and I also recommend lining the bottom with a parchment paper circle. I like these unbleached pre-cut parchment circles.
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 for keto baking, another dry protein helps baked goods rise properly.
Always have the wet ingredients (i.e. butter, eggs, and ricotta) 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.
Sweetener Options
You can use your favorite sweetener for this recipe, but I want you to be aware how it will affect the outcome. Allulose has a tendency to darken a lot during baking. Since this cake bakes for 40+ minutes, you don’t want it to get overdone.
I usually use erythritol-based sweeteners in my keto cake recipes. But this time I used half allulose and half erythritol. The cake did get a little darker on the top and sides but still turned out perfectly.
More Delicious Italian Style Recipes
Keto Ricotta Cake Recipe
Equipment
Ingredients
- 2 cups (210 g) almond flour
- 1/3 cup (36 g) unflavored whey protein powder, (can sub egg white protein)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113.5 g) butter, softened
- 2/3 cup (121.33 g) granular sweetener
- 1 cup (246 g) full fat ricotta cheese, room temperature
- 3 large eggs, room temperature
- 1 1/2 tsp almond extract
- 1/4 cup (59.15 g) sliced almonds
- powdered sweetener
Instructions
- Preheat the oven to 325ºF 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
Notes
Nutrition
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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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!
That’s a great testimonial, thank you!
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!
Delighted to hear it!
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.
Well I will take priceless! 😉
Saludos. No consigo la proteína de suero en polvo. Porque otro producto podría sustituirlo? Me encantan tus recetas, pero las que llevan ese ingrediente,no las e podido hacer????
GRACIAS Carolyn
You can skip it but the cake won’t rise as well.
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!
So glad you liked it!
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.
Hi, is the almond extract absolutely necessary? I cannot find it here in the stores…
You can use vanilla if you prefer.
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.
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.
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.
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.
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 🙂
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).
Can I use allulose to sweeten or does it have to be swerve?
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.
Thoughts in using BochaSweet?
Should be fine in this.
Hi!
This recipe sounds and looks Devine 🙂 I can’t get swerve sweetener here in Australia, would a monk fruit sweetener sub well?
Thanks!
If you mean a monk fruit blend with erythritol, then yes.
I’m in Australia made it with Monk and it is DELICIOUS 🙂 turned out perfectly.
Did you use the same amount of monkfruit as asked for with swerve?
Depends on what you man by Monk Fruit… like Lakanto?
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
No, I am sorry, it makes baked goods very gummy and hard to cook through.
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.
I don’t use regular flour so I really can’t guide you here. Sorry!
OMG, made this today, just tried a piece OMG, this is bakery and fine restaurant quality! Did I say OMG?
What protein powder do you use?
I like this one a lot https://amzn.to/35u8c37
What egg white protein do you recommend?
I don’t really. I have used the one called Simply egg, which is really just dried egg whites. Julian Bakery sells another.
On the same subject: Can I sub whey protein isolate for the whey protein powder? It’s what I have availbable right now.
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!!!
It may flavor things a bit but it should work.
I made it with vanilla whey and used a little less sweetener to compensate. It turned out great. 🙂