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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This was AMAZING. the texture was perfect. The almond flavor was perfect. You have renewed my hope in low carb!
Thank you!
Delish!! Made this for a dinner party and it was a hit. I substituted grass-fed collagen protein for the whey protein, same weight, and it seemed to work fine. Baked it for the full 50 minutes. Will definitely make this again. Thanks Carolyn!!
I have never baked a cake before and was looking for a keto friendly cake treat. I tired this and it came out great. The only changes I made were add a tablespoon of mct oil to make it wetter and I used “cookies an RV creme” whey powder as I didn’t have plain or vanilla. I love it. There are some random slightly bitter tasting bites,, I guess it’s my baking powder
This was delicious! The only change I made was to add half a teaspoon of vanilla extract to the mix along with almond extract and that really mellowed the flavours so well. Thank you for another fab recipe, truly appreciated. I off to make your apple caramel scones now…
FABULOUS RECIPE. MOIST CRUMB. I LOVE ALMOND, BUT DISCOVERED THAT I HAD VERY LITTLE ALMOND EXTRACT LEFT, SO I SUBSTITUTED COCONUT EXTRACT AND SHREDDED UNSWEETENED COCONUT ON TOP, SIMPLE TO MAKE.
Oh my gosh! This cake is fabulous. I didn’t have any Swerve, so I used a combination of Lakanto monk fruit sweetener and some Xylitol (just because I like Xylitol.) I plan to try Swerve to see if it really is better. Keto breads and pastries have not been favorites of mine, so I wonder if the protein powder is the magic ingredient? Have you tried adding it to other Keto bread recipes?
P.S. We had the Keto Crustless Pizza for Two- another winning recipe – followed by the almond cake for dessert.
Your website never disappoints.
Loved the cake very much it was very easy to make and it just tastes like tea cake. Amazing recipe, great going!
I, too, often have a tub of ricotta in my frig and have to figure out what to do.
I made this cake yesterday and it was delicious. Also, delicious today.
Just as moist and flavorful. My son ate it for breakfast.
Just a thought. I was reading another recipe for a chocolate cake and
the writer mentioned leaving her batter to rest for about 30 minutes before baking.
I did that just to see and I think it does help tone down the inevitable
slight graininess of the almond flour.
This is a keeper. Going to try and make it lemon and then chocolate.
Why not! So Good.
Lovely…. Thank YOU. x
This looks and sounds delicious by some of the comments I’ve read. I am wondering if you could substitute the swerve for Stevia? I would think it should be the same but not sure. You have some interesting recipes on here that I’m going to try. Thanks!
I don’t know what kind of stevia, so I can’t guide you. If it’s just the extract, then you may find that the cake doesn’t have as much structure.
Hi,
I tried this one.. and it’s super delicious, but it stayed quite flat and slightly dry.. what did I do wrong pls?
Thank you 🙂
Hard for me to say what you did wrong without being in your kitchen. You need to tell me more… like did you stray from the specified ingredients at all? have you checked the date on your baking powder?
I just finished making this! I didn’t have a springform so I used 2 loaf pans with parchment paper. I also used part skim ricotta and substituted 1/2 the butter with unsweetened applesauce to lower the calories a bit since I’m a low carb low calorie diet. I used monkfruit sugar for the batter and the swerve powdered sugar for the topping and it came out amazing! It did crumble a little because I got a little impatient with the cooling but was still amazing!
To see photos:
https://www.instagram.com/p/CKsF7PIDs4i/?igshid=yfo0twrqz5mo
This cake is my favorite. We had it for breakfast with strawberries. It reminds us of Tastefully Simple almond pound cake. Any suggestions for making a chocolate version?
I have diabetes type 2 and am now on keto for life – this is my third year.
Initially I left the cake in the oven with the oven door slightly ajar for a couple of hours but it was really crumbly; just a little cut to test; I then left it overnight and the texture was absolutely perfect.
I used vaailla essence and the flour was half almond and half sunseed.
Awesome! This cake is unbelievable easy, moist and delicious, would never guess it was keto if I hadn’t made it myself (lol) and will really help me keep on track.
Thank you so much for sharing 🙂
I really enjoyed this but would halve the almond extract next time, and maybe do a glaze instead of the sifted powdered sugar. THANK YOU for the great recipe! Just bought your Keto Breakfasts cookbook, Bacon Butter??? I’m in!!!
That Bacon Butter is da bomb!
Wow! I was skeptical of this because while I use ricotta often in my pesto chicken, I don’t think of it as sweet. After it showed up on you best of year list, I thought I should try it. OMG it is fantastic! It was so good, my husband and I felt it was have a second piece good. I made it on Thursday and shared some with colleagues who had the same reaction. I’m making it again on Sunday so my husband and I can enjoy it for a few more days. This is going in my list of favorite desserts. Thank you so much!