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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I accidentally bought part skim ricotta. Can I use it instead of whole milk ricotta?
Try draining it in a sieve for an hour first, to remove some of the excess liquid.
When you say powdered egg white protein can be used instead of whey protein, are you talking about powdered egg whites that come in a can or is the egg white protein powder different?
Egg white protein powder… you can use meringue powder (powdered egg whites) but make sure they don’t contain sugar!
I always wonder why eggs cannot be added all at once?? It’s the same with cream puffs — but why? what is the purpose of only adding one at a time, please?
I always wonder why eggs cannot be added all at once??
https://www.tasteofhome.com/article/why-do-you-have-to-add-eggs-one-at-a-time-in-baking/
I can’t find my comment. If I make this Thursday will it still be good Sunday?
Thank you,
Lynnita
This recipe looks so good. Just wondering, how long will it keep in the refrigerator?
Thank You,
Lynnita
Should be good for 10 days or so.
I made this receipe as written and I was blown away at how delicious it was. It was moist and the texture was tender and kind of creamy, melt in your mouth good. I had non-keto friends over for dinner and I wanted to enjoy dessert and coffee after dinner with them, so I made this so I too could have a piece. My friend said it reminded her of a torte she had at a French Bistro when she visited Paris. This is my go to, got to impress dessert! Thank you
Thank you!
This has to be a new family favorite! So moist and delicious, I just love the flavor with the almond extract . Great with ice or whipped cream but stands alone proudly!
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
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.
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.
where did you get the cake pans with the clear bottom? is it a silicone bottom?
It’s a glass bottom. I no longer own that pan.
Cake was delicious, moist and very easy to make! WINNER!
Thanks, Pete!
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.
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?
Glad you liked it! The recipe links to what I use. 🙂
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.
@ Sandra M:
Carolyn, here is the link to Victoria’s Keto Flour recipes (there seem to be 12)
https://victoriasketokitchen.net/my-keto-flour-blends-1