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 make this cake often. It is moist and flavorful. But, what to do with the rest of the carton of ricotta? This week I made another cake, but substituted vanilla for the almond or lemon extract. I love the frosting from the Zucchini Brownies recipe so much that I made it and replaced the topping of sliced almonds with a batch of the frosting after the cake had completely cooled. Oh, my. Pure deliciousness!
Very good cake! The best I’ve eaten since going keto. My whole family loved it.
Moist and delicious. Will definitely make again
Just went back on keto. Was previously following it for 3 years. Always have loved your recipes. Made this today… delicious! Mine started browning a bit and the inside wasn’t totally set so I allowed a little extra cook time. Still delicious!
I have made this several times now and it is my favorite cake. I like to skip the almonds & almond flavoring and add 1 1/2 tsp. mace. It is very much like a pound cake I used to make. This is a real winner.
With no exaggeration…This is THE BEST Homemade, Gluten-Free cake I have ever made. It was moist, and the crumb had great texture (not grainy or dry at all). Also, the almond flavor was beautiful, very traditional Italian.
The recipe is also very easy, versatile, and, I dare say, fool-proof.
My family LOVED it. This is my new go-to.
This recipe fit perfectly into four small 4 inch spring form pans. I didn’t expect it to rise like a normal cake but it rose beautifully and it has a more cake-y crumb due to the protein powder. I only had vanilla protein powder so I reduced the sweetener by a couple Tbs. My new favorite cake recipe. Thank you.
I did the same thing used vanilla powder protein and cut the sugar in half. I did a little fosting with 1/4 cup cream cheese and some skinny syrup
Oh my ! I made this cake today and it is truly delicious. The cake is so moist and the texture is wonderful. I did not sprinkle any powdered sweetner on top and did not miss it. I think I’m going to have to eat a piece for breakfast with whipped cream and blueberries! Thank you Caroline, your recipes never disappoint!
Made this a couple times and it is delicious. I was worried that the new Swerve with allulose in it would turn it too brown especially with the long baking time, but it came out fine. Thanks!
Great to hear!
So good! My husband says it reminds him of Chinese almond cookies, which are something he loves. Of note, I used vanilla whey protein powder because I didn’t have unflavored.
Oh my goodness! Is this now my favourite cake? I think so! I normally do not mess with your recipes – particularly baking – but in this case my springform was 10 inches so I multiplied the recipe by 50% so that it wasn’t too flat. I then found myself with not enough ricotta (I only had 250g), so I cobbled together some cottage cheese and sour cream I had in the fridge to make up the missing ricotta. THE CAKE IS HEAVEN! I can’t stop eating it! So creamy! Next time I’ll make sure I have enough ricotta!
From Australia……
Made this for a morning tea. Everyone loved it. Absolutely yummy, thank you x
Glad you enjoyed it!
Absolutely delicious and very easy to make. Buttery tasting, reminds me of pound cake, which I love. I served it to a friend who does not need to keep a low carb diet and she loved it. I love the hint of salt. Definitely a winner! Caution: even though the batter is thick the melting butter leaked a bit and got on the floor of the oven and smoked up my apartment. Next time I will either wrap the bottom with foil or place the springform pan on a tray.
That’s strange about the butter, it should not be leaking out. It should be full incorporated into the batter…
That first time was the worst, I have no idea what happened. Since then I always put the springform pan on top of a tray. Usually a tiny bit leaks but nothing like that first time. I have no idea what happened! Maybe the bottom was not seated right. I make this cake all the time now,
Um, this was fantastic! I made a couple of substitutions. I didn’t have whey protein. So I used pea protein Which I was a little nervous to do, but I don’t regret it at all. The other substitution was I did not have baking powder so I substituted baking soda and cream of tartar using a recipe I found online for making your own baking powder. Other than that, I followed your recipe to a tea and it was awesome. The only thing I might change next time is the sweetener, as I am sensitive to all sugar alcohols, including erythritol. Thank you so much for posting this.
did you try plain allulose? wondering if it’s worked ok.
what is the purpose of whey protein powder? any substitutes
Please read the blog post as I discuss this already. Thanks!