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 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!
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.
Robyn, I will have to cut into equal slices and freeze all but 2 servings or the cake will disappear within an hour
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
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?
Yes, many plant based proteins can work too!
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
I haven’t made this one….. yet. :). Just curious is you think using only egg whites makes it lighter?
You don’t want a ricotta cake to be lighter in texture. Do you mean lighter in calories?
I have followed for years on Facebook,always great recipes
Thanks!
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!
I love this cake! Has anyone made this into cupcakes instead for easier portion control?
I can’t imagine it wouldn’t work… I just don’t know the bake time so keep your eye on them.
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❤️❤️
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!
I would do that too.
Great! 8 and 10 is my situation also. I am going for the 8in.
Could I sub low carb vanilla whey powder for the non flavored whey? That’s all I have. Thanks for all your great recipes!
Sure but it will give it a distinct vanilla flavor.
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?
Please read the blog post as I discuss this already.
can you please share the link to the blog post? thank you
This is the blog post. All of the writing prior to the recipe is the blog post.
Carolyn: You really should have a disclaimer just before the recipe card that says:
“Before you ask a question here, please read the ENTIRE POST as it is most likely addressed somewhere in the post. Thank you.”
I probably should!
Can’t wait to try this. Does it matter if I use powdered Swerve or should it be granulated Swerve? Thanks!
Sharon
You can use either.
I made the ricotta cake and I was so disappointed. I know it was something I did wrong, I just don’t know what it was. I followed the instructions, but my batter was really lumpy. Then the sides got too dark and the top never browned. It was cooked through and delicious but the edges were almost black! What can I do differently?
So from your description I am going to take a guess here and say you used a different sweetener. Which one did you use? If it was mostly allulose, then that is your problem right there.
I saw a similar recipe that was not keto, but had rhubarb in it. Have you tried using rhubarb in this recipe? If so, how much?
I haven’t but I imagine you’d want about the same amount as in these muffins: https://alldayidreamaboutfood.com/keto-rhubarb-muffins/
I made this tonight and it was delicious. I used the only whey protein powder I had on hand…strawberry flavored…and it added a very nice, light strawberry taste that went well with the ricotta and almonds. Question, do you think that adding a couple ounces of cream cheese would make this even softer? Your thoughts?
Cream cheese contains a lot of additives to make it thicker. I am not sure it would make this softer. I would recommend a bit more ricotta, if that’s what you’re looking for.
First time making this recipe, I exchanged the almond extract with vanilla, also the whey protein powder with egg white protein powder…not sure why the batter was quite dense? I mixed in 1/8-1/4 cup of water in hopes that it would be more “spreadable” in the greased pan. Baked it for the same time and checked the cake with a toothpick to be sure it was done. Felt like a pound cake. I am sure that it will taste fabulous.
I plan to pour a chocolate ganache over the top after it cools a bit – to serve after family dinner. **I will post another comment after we’ve had a taste…with ratings – but I’m confident it will be fabulous.
Not sure what happened for you, as the batter should not be overly thick. The ricotta makes it quite moist.
i just made this cake, my batter was very thick, I had to add an additional 1/2 cup of almond milk to have it thin enough to get it out of the bowl. I also had to cook it longer. it’s my least favorite of all the recipes of yours I tried. but that’s ok, it’s just not a taste I love. thanks anyway for all your hard work!! Happy Easter!🐰🐣🙏🐰🐣
I really don’t understand why it would be so thick. What ricotta were you using? What almond flour? What sweetener? The batter should never be that thick.