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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Delicious! Made it twice and got rave reviews. My daughter in law tasted it and wants it for her birthday cake! Tried it with a scoop of vanilla ice cream with strawberries and hot fudge and heaven! Thanks for sharing this wonderful cake!
Ohhhh, love what you did there with the ice cream and strawberries!
This recipe is great! Thank you, Carolyn! It is such a nice, moist, versatile cake. As with most keto baked goods, the right baking time is critical, and I tend to err on the extra minute or two side, sometimes resulting a slightly drier end product. But that’s for me to work on. I’ve already made it three times for different occasions, and always received positive comments from both keto and non-keto guests. Thank you for all your work developing recipes that are reliable, delicious, and healthy!
Just made this and it was fabulous. Great crumb and moisture from the ricotta. It’s perfect with an almond milk latte. Thanks, Carolyn! The flavor is ideal when completely cooled. Will make it again soon 🙂
This is a good looking cake with a very nice Cake texture. I thought the almond extract was a bit overpowering with a flavor that reminded me of cherry (never had it before). I think that This would make a nice lemon cake; may try lemon extract next time.
Yes, the almond extract Queen brand is horrible. I’ve ruined this cake using this extract. I’ve written to the company to complain that it tastes like artificial cherry and NOT almond. They disagreed, saying its fine as is.
Oh my… I am so sorry to hear that. I’ve never heard of that brand, I always use Frontier https://amzn.to/3EQxASa
Queen is an Australian brand. I am in Sydney and was literally about to go to the store for almond extract but I might just do vanilla instead. Sigh.
Sorry to hear it! If you’re ever stateside, Frontier is sold at most healthier grocery stores like Whole Foods. It’s one of my favorite brands!
What, if anything, could I use in place of the whey protein/egg white protein?
Nothing. I recommend it if you want light fluffy keto cakes.
This may be a silly question, but is “egg white protein” just an egg white, or something in powder form?
It’s a protein powder.
Made this for hubby’s birthday, but added dark chocolate (keto approved) chips. He loved it! So did I. Next time I bake it I will cut a half a teaspoon of almond extract out. Or maybe try dark chocolate and orange extract! Really one of the best keto cakes I’ve tried! Thanks so much for the delicious recipes!
Beautiful and easy to make but you would never know it by how pretty and delicious it is. I will make this often.
I used Monkfruit sweeteners and then 1 tsp vanilla and 1/2 tsp almond extract in
place of 1 1/2 tsp almond extract. 🙂
Thank-you Carolyn!!
I made this recipe and even my non keto familymemers thought it was very yummy, but… the perfectionist as I try to be noticed that in the middle th pie was still raw or not baked enough.
Used my convection oven (not my gas stove) could that be the ‘problem’ that my pie was soft in the middle. Is it better to use my gas stove and place the spring form on a rack instead of a baking sheet as I did in the convection oveN.
Regards,
Thecla
Since I created mine exactly as written, it’s hard to say. Is it a smaller counter-top convection oven? Those definitely don’t bake the same way a regular oven does.
Hi Carolyn,
It is indeed a counter-top combination over with convection and microwave. Next time I will use my gas stove oven.
Thanks for you quick reply 🙂 🙂
Regards,
Thecla
This cake was so amazing! My family loved it and they are not doing keto only me. I do have one question about the macros, when I copied your recipe into Carb Manager it came up with 13.5 carbs per serving of a 12 serving cake. Your recipe says it’s 5.5 or something like that carbs per serving. Any ideas what I could’ve done wrong or is this really just higher in carbs from what I was looking for? I appreciate you for your time and effort you put in and I’m thinking it’s just user error, but thought I’d mention it in case someone else experienced the same. It’s a wonderful cake, I can only have half a serving if the carbs are that high.
DO NOT TRUST CARB MANAGER!!! It usually counts all of the erythritol, which shouldn’t be counted.
I want to make this for our dessert for Valentine’s Day tomorrow. Just discovered that I am out of unflavored protein powder. Can I substitute vanilla?
It may have a much stronger vanilla flavor.
Great recipe – so many pop-up advertisements on the page it was hard to read most of the time.
I only have one pop up, so if that’s happening to you, you might want to update your browser.
Everyone loved it. Thank you!
Amazing cake. Thanks for another great recipe.
Made this today for Christmas Eve. I doubled the recipe! I had batter leftover and made a mini one in my ramekin. So good!!! Loved it! I wish I can show you a picture!
So glad to hear it!
Made this for Thankskgiving. So delicious with a great texture. Thanks, Carolyn!
Fantastic!
Beautiful, delish cake. I made this beauty for my birthday last night. It was so good nobody guessed if it’s any different than regular cake. Every body asked for the second. I added some whipped cream and strawberries for decoration. Thanks Carolyn.