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 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
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.
Gilda Kensinger says
I am new to Keto, it is important my hubby stick with keto and get his weight down. We both intend to stick with keto for better health. Just wanted to say I truly enjoy your recipes
Yvonne Strecker says
I made this today. I just recently started using almond flour and this recipe didn’t disappoint. I made some revisions tho.
I didn’t have whey protein, so used Trilogy Health Seeds, one third cup. Also added chopped almonds to the batter and one and three fourths tsp.of almond extract.Baked for forty five min.It’s now cooling. I’m going to freeze it. Hopefully it freezes well. Thanks for sharing this recipe.
Denise Freitas says
I baked this cake yesterday. it is delicious. I didn’t have ricotta so I substituted full fat cottage cheese. I used a Monk Fruit erithrytol blend and it was perfectly sweet enough. thanks again for another scrumptious dessert.
Alison says
where did you get the cake pans with the clear bottom? is it a silicone bottom?
Carolyn says
It’s a glass bottom. I no longer own that pan.
Pete O'Neil says
Cake was delicious, moist and very easy to make! WINNER!
Carolyn says
Thanks, Pete!
Doria Lenicky says
I just made this cake. I struggle with almond flour based things. But I liked the look of this from the pictures. It is really excellent! I used allulose as the sweetener, so it did brown quickly. But the texture was as close to a regular flour based cake as I have ever had! I will use this base recipe as a layer cake next time. Omit the almond extract, add vanilla and layer it with chocolate buttercream.
Kathy says
hi. love this recipe! I accidentally used creamy vanilla whey protein powder and it was amazing! though I have unflavored protein powder which I’ll try next, and I’m sure it will be great.
Do you use powdered sugar swerve or granulated?
Carolyn says
Glad you liked it! The recipe links to what I use. 🙂
Sandra M says
This sounds scrumptious! I love your recipes! Do you think it would work to sub Victoria’s Keto Flour Blend (a free recipe given online) in the same amount as the almond flour? And if so, would the same amount of egg white or whey protein still be needed? it’s a fluffy flour blend that contains egg white protein and almond flour as well as bamboo flour and a tiny bit of xanthan gum. It is amazing! I have made Keto Dream Biscuits with it several times so far and they are like REAL biscuits, so good! I am from the South originally and have high standards when it comes to biscuits and gravy, and this was the first time I made keto biscuits and gravy that tasted real. I’d love to try baking other things with this blend because it’s also very low carb. However, I’m not a baking expert and I don’t want to waste expensive ingredients if it would be a flop. You’re an expert so I wanted to ask your advice!
Here is the recipe for the Victoria’s Keto flour blend:
192 grams of bamboo fiber (about 3 cups)
168 grams of blanched almond flour
60 grams of egg white protein powder
10 grams of xanthan gum
Whisk well to blend everything throughout.
Store in a large sealed container and shake well before each use.
Lori says
this recipe is fantastic! I had to improvise a little… I was 1/2 cup short on almond floor so I used lupin flour to make it up… I also am not a fan of nuts in our on my baked goods so I put choczero chocolate chips in…
thank you for this fabulous recipe!
Robin Jay says
This is another incredible recipe from Carolyn and ADIDAF!
THANK YOU so much Carolyn, for creating such outstanding recipes. I’m blown away by all you can do with sweetener, butter, and almond flour. I have a sweet tooth, too, and these recipes have helped me maintain KETO for a year and a half.
I served this Italian Almond Cake to non-KETO company a few months ago and they asked for the recipe! I can’t give higher praise than that. It freezes well, too, which is great, or else I’d eat the entire cake in 3 days. 🙂
Kudos – it’s just incredible.
Gilda Kensinger says
Robyn, I will have to cut into equal slices and freeze all but 2 servings or the cake will disappear within an hour
Donna Rabidou says
I made this for my children for Thanksgiving, we are all keto. This was my first experience at making a keto baked good and it came out amazing. Everyone complimented the taste and enjoyed it. My son in law said it tasted like a canolli. Thanks for a recipe that will be made numerous times
BarbaraJo Caisse says
I’m allergic to both whey (casein, too) and egg white which is a real bummer for me. Any chance I can sub a plant based protein here?
Carolyn says
Yes, many plant based proteins can work too!
Lucy Dematteo says
I made the ricotta cake. I only used egg white but I would prefer more chopped almonds in the batter. It was absolutely delicious thanks. Will keep this in my recipe bc it’s a sweet treat for my keto diet
Sue says
I haven’t made this one….. yet. :). Just curious is you think using only egg whites makes it lighter?
Carolyn says
You don’t want a ricotta cake to be lighter in texture. Do you mean lighter in calories?
Gloria Van VoorhisGloria Van Voorhis says
I have followed for years on Facebook,always great recipes
Carolyn says
Thanks!
Gail O says
This is one of my favourite cakes and a regular go to. It is quite unassuming but it is so delicious. Tender, lightly sweet, nice almond flavour. My non keto family loves it and asks for it. It is quick and easy to make which is a huge plus. Absolutely delicious. Thank you again for another fabulous recipe!
Jen says
I love this cake! Has anyone made this into cupcakes instead for easier portion control?
Carolyn says
I can’t imagine it wouldn’t work… I just don’t know the bake time so keep your eye on them.
Cindi says
I used silicone muffin top pans. I did them for about 22 minutes and they were perfect! it made 12. I also didn’t have almond extract so I used lemon and some cinnamon 😋 I also put a few blueberries on top instead of almonds. It is very good❤️❤️
Leigh says
Want to make this today. Of course I only have 8” or 10” spring form pan. Leaning toward 8” and cooking a bit longer. What do you think? Love your recipes!
Carolyn says
I would do that too.
Kathy says
Great! 8 and 10 is my situation also. I am going for the 8in.
Blanca says
Could I sub low carb vanilla whey powder for the non flavored whey? That’s all I have. Thanks for all your great recipes!
Carolyn says
Sure but it will give it a distinct vanilla flavor.
Barb says
I don’t have whey protein powder or egg white protein, what can I use in it’s place?
What purpose is the whey used for?
Carolyn says
Please read the blog post as I discuss this already.
R says
can you please share the link to the blog post? thank you
Carolyn says
This is the blog post. All of the writing prior to the recipe is the blog post.
Sharon says
Can’t wait to try this. Does it matter if I use powdered Swerve or should it be granulated Swerve? Thanks!
Sharon
Carolyn says
You can use either.