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
Keto Almond Ricotta Cake
Ingredients
- 2 cups (210 g) almond flour, (about 200g)
- 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) Swerve 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 Swerve Sweetener
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
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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I really like your site. This recipe sounded amazing but we could not eat it. Perhaps I did something wrong but I followed the directions and ingredients as listed. It totally fell apart and tasted like sawdust. I enjoy many flavor profiles but just can’t say anything good about this. A huge waste of ingredients. I will keep trying. Perhaps low carb sweets are not for me.
Yup, something went wrong! Without knowing more, I couldn’t possibly tell you what. But this cake is not at all like sawdust when made correctly. It’s very moist and rich.
Tell me what brands of sweeteners and almond flour you used?
I loved this with coffee and a bit of sugar free jam.
Hi,
This cake is delicious! I made it for Christmas dessert and everybody liked it. Nobody knew that it is Leto and sugar free.
Thank you for recipe ????
This cake is AMAZING!!! Easy to make, super moist, super light and fluffy, beautiful, and so flavorful from the almond extract. I don’t think it would be half as good with vanilla extract. I used whey protein isolate powder for the protein powder, which worked well. Baked for 45 minutes to a gorgeous golden brown. I waited for it to cool completely before cutting it, and it didn’t crumble at all. My daughter, who often doesn’t like my almond flour desserts loooved this one. It is delicious – definitely one of the best if not THE best keto cake I’ve made. Thanks, Carolyn!
Can I make this with part skim ricotta? Its all I have..or full fat mascarpone? What can I add to sub the part skim in it? I was going to make your rhubarb almond skillet cake in your cookbook and sub it with raspberries but the extra almond seems more up my alley:) and which one is better? Lol
I think you will have to experiment a bit here.
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!
Go for it! I think it should work.
Kite Hill almond ricotta works perfectly in this. I’ve done this recipe completely dairy free by subbing the kite Hill ricotta, egg white protein powder, and butter-flavored coconut oil. It turns out so moist and delicious!
That’s great to hear! I’ve used their cream cheese before but never the ricotta.
Baked into a beautiful cake. Batter was quite thick?? Taste is good but texture is somewhat dry. Any ideas?
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.
I have been using Oh Nuts almond flour with no problems and yes my ricotta was full fat.
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?
O Nuts flour is ground very fine. I only use Swerve sweetener.
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!
This looks so good. Could I use psyllium powder instead of protein powder, And how much would you suggest using …thanks
Sorry, that’s not a good replacement. It will make them heavy, dense, and gummy.
Hello! Would soy protein be a good substitute? Thank you so much
I don’t use soy but I think it would work.
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.
I am obsessed with this cake! The almond flavor is just perfect and the texture is spot on! Perfection!
I would love a slice of this amazing keto almond cake!! YUM! I can’t wait to try it!
Such an amazing cake, and Keto as well! Awesome!! 🙂
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
I always store things like this on the counter for a few days but the fridge is fine too.
Forgot to star rate the recipe x
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 ????