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! I only had 1 t. of almond extract and that was enough for me. Worked well in an 8″ pan.
Made today and had first piece for dessert. A little bland but texture was great. Might be better with a little chocolate drizzle and / or some strawberries. Just needs a little more flavor in the cake. Not sure what though.
Can I substitute collagen peptides for the protein powder?
No, sadly it does not bake the same way and it will make the cake gummy and hard to cook through.
Could I make cupcakes with recipe?
I am not sure, I’ve never tried. Have fun experimenting!
I am allergic to almonds. Can I substitute coconut flour or 1 to 1 baking powder for the almond flour?
Not in this recipe, no.
I made this about a month ago and it was so delicious! I made it with lactose-free ricotta and butter flavored coconut oil and it worked great. It kept well for about five days in the fridge and we savored every bite.
My sister made this for my birthday cake. Everyone loved it. Was best served with a dollop of whipping cream and fresh berries.
Beautiful cake! Followed exact recipe! Funny how good it comes out when ya do that 😊 Can’t figure out how to post the picture😥 Thanks, Carolyn💕
You can’t post pictures on my blog but feel free to share on Facebook or Instagram!
My daughter came to help me this weekend while I’m recovering from knee surgery and a sprained wrist. This morning she made your ricotta cake with raspberries from The Everyday Ketogenic Kitchen cookbook (which I gave her) and it was utterly divine! I’m not sure if this is the same recipe, but I’m here to say that the ricotta cheese in the cake gives it a creamy, luscious mouthfeel, almost like a lemon pudding cake. We all loved it!
It’s definitely a little different… but thanks for the lovely feedback!
This is, by far, the best keto cake I’ve ever made. Thank you so much for this. I changed a few things: bocha sweet instead of Swerve and amaretto instead of almond extract, but that’s it. I think the ricotta is what makes it a killer recipe. Oh, and it’s a beauty, too. Great job, and thanks again. I’ll be making this on a regular basis. I can already see so many amazing options for this one.
So delicious!! I made it for Valentine’s dessert. it will definitely be a staple
in our home! Thank you for this!!
I used half this recipe as a topping for a blueberry cobbler. Subbed out lemon flavor for the almond extract, and sprinkled walnuts on top. Perfect!
Yum!
This is absolutely delicious! Thank you for all your hard work. You never disappoint!
Hi Carolyn I’m in the process of making this now and realized I don’t have almond extract. I do have Lemon and also vanilla extract. Which would you suggest to use? Thank you!
Either would be great.
I used Amaretto. It was really good. I’m excited with trying a Lemon variety.
This is m favorite Keto recipe.
I have made it quite a few times and always have to make a special trip to the Food Store to buy ricotta since this is not anything I use very often.
Yesterday we were expecting snow all weekend so I went to Trader Joe’s to buy ricotta and they did not carry it.
I decided to get Cottage Cheese and in substituting this I used a stick mixer to mix the wet ingredients. It made the cottage cheese as smooth as ricotta.
I also added frozen raspberries and doubled my almond flavoring since I am a marzipan freak(all us Scandianvians are).
This ended up being quite a lot more moist than using ricotta. I have been adding raspberries all along to this cake and it turns out completely delicious. It leaves the raspberries with a very fresh taste which is a nice accent. I have used both fresh and frozen raspberries and yesterday I used frozen.
Since this worked out so great I will be using Cottage cheese for this from now on.
I made this cake today and it’s has been the best cake I’ve tried on Keto. I use it for a breakfast cake and I’m a new comer to Keto. Thank you for posting your creations for all of us. There’s hope out there yet👍