Easy elegance is the name of the game with this Keto Chocolate Ricotta Cake. Baking cakes in a bundt pan ensures beautiful presentation every time. Add some sugar-free chocolate ganache drizzling down the sides, and it’s absolutely swoon-worthy!
Readers love my Keto Ricotta Cake so much, I decided it was time to create a new version. Ricotta lends such amazing moistness and tenderness to cake, it’s almost astonishing. It’s not a cheesecake and yet it has a creamy quality that is unparalleled.
And this cake is truly a crowd-pleaser. I took it to a get together and almost everyone had second helpings. I thought my friend’s 15 year old son was going to polish the whole thing off himself!
Why you must try this recipe
I took some cues from my classic ricotta cake, but also from my Chocolate Zucchini Cake. Both are incredibly popular keto cake recipes with good reason. They have a moist, tender crumb that rivals anything made with wheat flour.
And bundt cakes really do make for easy elegance. They are technically a single layer cake but they look all fancy, like you worked all day on it. It can be tricky to get cakes out of the pan without breaking, so make sure that you read my tips in the recipe and the blog post!
This gorgeous keto chocolate cake has all the amazing flavor you want, without any sugars and grains. Each decadent slice has only 3.7g net carbs! It also stores and freezes well, so you can make it in advance of any party.
Ingredients you need
- Almond flour: This is an almond flour based cake so I do not recommend using coconut flour. For a nut-free option, you can use sunflower seed flour.
- Cocoa powder: I prefer Dutch process cocoa for its deeper chocolate flavor.
- Chocolate whey protein powder: Using whey protein powder or egg white protein powder helps the cake rise properly and hold its shape. See Expert Tips for other options.
- Instant espresso powder: A little bit of coffee helps intensify chocolate flavors, but it won’t make it taste at all like coffee. It is an optional ingredient so if you prefer not to use it, simply leave it out.
- Granular sweetener: I used allulose but you can use erythritol sweeteners or a combination.
- Ricotta cheese: You can’t have ricotta cake without ricotta!
- Liquid: You can use any nut milk, water, or leftover coffee.
- Heavy whipping cream: The glaze is a ganache-style glaze so it uses heavy cream as the base. You can also use coconut cream for dairy-free.
- Unsweetened Chocolate: Make sure to use 100% unsweetened chocolate, which means no sweetener whatsoever. Unsweetened chocolate gives the glaze a richer flavor and a creamy mouthfeel.
- Swerve Confectioners: I use this for the chocolate glaze so the sweetener will combine better and be less gritty. I also use a little allulose (it does not need to be powdered) to keep the glaze softer and shinier. You can just use erythritol sweeteners if that’s all you have.
- Garnish: This optional, but you can garnish the cake with sugar free mini chocolate chips or sugar free sprinkles.
- Kitchen staples: Eggs, butter, vanilla extract, baking powder and salt
Step-by-step directions
1. Whisk the dry ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, espresso powder, and salt.
2. Beat the wet ingredients: In a large bowl, beat the butter with the sweetener until creamy and light, about 2 minutes. Then beat in the ricotta until well combined. Add the eggs one at a time, beating after each addition and scraping down the beaters and side of the bowl as needed. Beat in the vanilla extract.
3. Combine the mixtures: Add the almond flour mixture and beat until just combined, then beat in the liquid. The batter should be thick but easily scoopable.
4. Bake the cake: Spread the batter in a large greased bundt pan (at least 6 cup capacity) and smooth the top. Bake at 325ºF for 40 to 50 minutes, until risen and the top is just firm to the touch. Let cool in the pan for 20 to 30 minutes, then flip out onto a wire rack or cake platter to cool completely. Do not let it cool in the pan longer than 60 minutes or it will start to stick again.
5. Prepare the glaze: Bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then add the sweetener and vanilla extract and whisk until smooth.
6. Decorate the cake: Let the glaze cool for a few minutes to thicken, then drizzle over the top of the cake. Sprinkle with chocolate chips or sprinkles, if using.
Tips for Success
Protein powder is a required ingredient, if you want to enjoy a nice fluffy cake with a good fine crumb. However, you have a lot of options for this recipe. You can use whey powder, egg white powder, or vegan protein powders. Do not use collagen protein as it will make the cake gummy and hard to cook through.
If you don’t have chocolate protein powder, use plain or vanilla. You can add a little more cocoa and sweetener for plain varieties.
Do note the cooling time in the recipe. If you let the cake cool too long in the pan, it begins to stick again. I have noticed this with many recipes in bundt and loaf pans. My Keto Zucchini Bread once stuck so badly after I let it cool for a day, I had to cut it out in pieces!
Bundt pans come in various shapes and sizes, and that can change the timing of your cake. If it’s a wide, shallow bundt pan, the cake will bake faster. If it’s narrow and deep, the cake will take longer. So even though I have given you a baking time range, keep your eye on the cake. Check on it frequently!
Frequently Asked Questions
Any unsweetened cocoa or cacao powder is keto-friendly and can be used for baking. I do recommend a Dutch process cocoa powder, as it lends more chocolate flavor and thus you don’t have to use as much. It also blends in better with other ingredients.
This keto chocolate ricotta cake recipe has 7.5g of carbs and 3.8g of fiber per serving. That comes to 3.7g net carbs per slice.
This keto chocolate ricotta cake can be kept on the counter for 3 days and in the fridge for a week. Be sure to cover it up and place plastic wrap against any cut surfaces to keep it from drying out. The cake can also be frozen for up to two months.
Keto Chocolate Ricotta Cake Recipe
Equipment
Ingredients
Cake
- 2 cups (224 g) almond flour
- 1/3 cup (28.67 g) cocoa powder
- 1/3 cup (36 g) chocolate whey protein powder, see expert tips for alternatives
- 2½ tsp baking powder
- 1 tsp instant espresso powder, (optional)
- 1/4 tsp salt
- 1/2 cup (113.5 g) butter, softened
- 2/3 cup (126.67 g) granular sweetener, I used allulose
- 1 cup (248 g) ricotta cheese, room temperature
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (118.29 ml) almond milk, water, or leftover coffee
Glaze
- 1/2 cup (118.29 ml) heavy whipping cream
- 2 ounces (56.7 g) unsweetened chocolate, chopped
- 3 tbsp (18.26 g) Swerve Confectioners
- 2 tbsp allulose
- 1/2 tsp vanilla extract
Garnish
- 1/4 cup (45 g) mini chocolate chips, or keto sprinkles
Instructions
- Preheat the oven to 325ºF and grease a large bundt pan (at least 6 cup capacity) very well.
- In a medium bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, espresso powder, and salt.
- In a large bowl, beat the butter with the sweetener until creamy and light, about 2 minutes. Then beat in the ricotta until well combined. Add the eggs one at a time, beating after each addition and scraping down the beaters and side of the bowl as needed. Beat in the vanilla extract.
- Add the almond flour mixture and beat until just combined, then beat in the liquid. The batter should be thick but easily scoopable.
- Spread the batter in the prepared baking pan and smooth the top. Bake 40 to 50 minutes, until risen and the top is just firm to the touch.
- Let cool in the pan for 20 to 30 minutes, then flip out onto a wire rack or cake platter to cool completely. Do not let it cool in the pan longer than 60 minutes or it will start to stick again.
Chocolate Glaze
- In a medium saucepan over medium heat, bring the cream to a simmer. Remove from heat and add the chopped chocolate. Let sit a few minutes to melt, then add the sweetener and vanilla extract and whisk until smooth.
- Let the glaze cool for a few minutes to thicken, then drizzle over the top of the cake. Sprinkle with chocolate chips or sprinkles, if using.
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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Such a delicate but delicious cake. I don’t have a bundt pan so I used 6 individual silicone mini Bundt pans and baked for 20 minutes at 325 degrees.
My puzzlement came in with the gram counts in the ingredient list. My half cup of softened butter was 6 grams less than the gram counts in the recipe and when I measured 2/3 cups of the granular sugar onto the scale it was close to 90 grams less than listed so I stuck with the imperial measure for that ingredient. It worked out so not a problem, just a curious occurrence.
This chocolate cake is amazing! It’s the closest I’ve come to a traditional chocolate cake recipe and it will likely become a family favorite. I prepared the recipe as written resulting in a moist, flavorful chocolate cake that really his the spot. Perfect for a special occasion or just because. Thanks for another great recipe!
Thank you!