This tender Keto Chocolate Bundt Cake is ultra-moist from the addition of ricotta cheese. If you love rich chocolate flavor, then this luscious low carb dessert is for you!
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 almond flour
- ⅓ cup cocoa powder
- ⅓ cup chocolate whey protein powder see expert tips for alternatives
- 2½ teaspoon baking powder
- 1 teaspoon instant espresso powder (optional)
- ¼ teaspoon salt
- ½ cup butter, softened
- ⅔ cup granular sweetener I used allulose
- 1 cup ricotta cheese room temperature
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup almond milk, water, or leftover coffee
Glaze
- ½ cup heavy whipping cream
- 2 ounces unsweetened chocolate chopped
- 3 tablespoon Swerve Confectioners
- 2 tbsp allulose
- ½ teaspoon vanilla extract
Garnish
- ¼ cup 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.
KathyJND says
A truly delicious cake, and with 16 slices it would work for any occasion. We ate half with friends at dinner, and froze the second half in slices. Chocolate cake for breakfast, anyone? Great with my morning coffee. I made it exactly according to the recipe, with little extra baking powder for my 4,000+’ altitude, and I wouldn’t change a thing. Now I’m off to make the almond ricotta cake!
Donna Marie says
Oh, I think I get it now, lol! But had to re-read several times.Beat it in after combining almond flour mixture with butter mixture.
This is what happens when just getting out of bed and haven’t had coffee yet!!
Thank you for your wonderful recipes! I am anxious to try this as I LOVE the almond ricotta cake!!
Carolyn says
Thanks!
Donna Marie says
The last cake ingredient is a 1/2 cup of almond milk, water, or leftover coffee, however I don’t see it mentioned in the instructions. Is this something to add if the batter is too thick?
Leigh Parrish says
Do you think I could use choc zero or lilys chocolate chips and omit sweetener for the glaze ? Thanks!
Carolyn says
I really can’t say. I think you will need to experiment.
Leigh says
I tried choc zero chocolate chips and omitted the sweetener . It worked fine, except I had to add a bit more to get the right consistency.
Anna says
No protein powder . What alternative can I use ?
Carolyn says
There is no good alternative. You can still make the cake but it won’t rise as nicely.
Marge Sienkiewicz says
Hi – I’m not really a chocolate fan (I know; unamerican!!) – was wondering if you think PB2 would work as a substitute for the cocoa powder? Or do you possibly have any other suggestions? Thanks so much!!
Carolyn says
I just don’t think this is the cake recipe for you… but you should check out my other ricotta cake, which is linked in this blog post.
Heather says
Have you ever made this into.cupcakes? I’m thinking of doing this just for portion control.
Carolyn says
I haven’t because it’s a new recipe. But it should work well.
Heather says
So, I baked the cupcakes at 325° per your recipe and it took 16 minutes and was able to make 21 cupcakes. I used my large cookie scoop (1 scoop) and my small cookie scoop (1 scoop). They all came out uniform and just to the tip of the cupcake liner. Just for anyone interested in making it this way!!
Karalie says
THANK YOU Heather for providing these instructions for cupcakes. I was thinking about making cupcakes after I successfully made this recipe in a 9×9-inch pan (sprayed the pan with cooking spray and then lined with parchment paper -in one direction- to help lift the cake from the pan after cooling).
I made notes so I can refer back for when I make cupcakes. THANK YOU Carolyn!! THIS recipe is a keeper for anyone who needs a deep rich choc cake substitute. I invested in the Dutch Cocoa Powder – DO THAT!!! You won’t regret the investment. The cake got better with time – as the glaze hydrates the cake as the days passed. I used Lily’s mini choc chips as garnish – OMGosh – so so grateful for this recipe ❣️. My husband is Type2 and he finally has enjoyed guilt-free choc cake. It’s a bit grainy, but just factor that in because it is as close to a real chocolate cake as you are going to get on Keto.
TB says
I made this for Father’s Day at my husband’s request because we’re trying to quit the sugar. The family really liked it. I made it again for a potluck and used Allulose instead of Swerve and it seemed a bit dry, but still very tasty. I sprinkled unsweetened coconut and chopped pecans on it, trying for a German chocolate cake kind of taste. Would a bit of avocado oil help moisten it? Suggestions?
Carolyn says
If it was dry, then it got over-baked. Please remember that when you switch sweeteners, you change the recipe a lot. Sugar is sugar, but keto sweeteners are vastly different. So you need to check on it earlier and more frequently when you make a change like that.
joyce says
what did you use to grease the cake pan?
Carolyn says
Butter and avocado oil spray.
Debra Holeman says
Great flavor and texture in this cake! I just wanted to eat the glaze right out of the pan. 🤪
Elena says
This has less coffee flavour than expected. Also, the consistency was very moist after baking.
Carolyn says
It’s not supposed to taste like coffee. If you read the post, you see that the espresso simply enhances the chocolate flavor. And being ricotta cake, it’s supposed to be very moist. Again, I recommend reading the post.
Fiona says
I made this for a party, and everyone loved it! even people who aren’t doing keto!
Denise Duran says
I made this cake for Father’s Day, and it was rich, moist, and delicious! Everyone loved it and wanted to come back for seconds—but they were just too full! Additionally, the presentation, with the decadence of the glaze, made the anticipation for dessert even greater! I added strawberries to the bottom of the plate so they were “chocolate-dipped”
Carolyn says
So glad everyone enjoyed it!
Teresa says
Hi, can I use Keto Chow in his recipe, instead od whey protein powder?
Carolyn says
Sorry, I’ve never used it so I can’t really say. Guess you will need to experiment!
Rhonda Goulet says
You really hit it out of the park with this recipe! I made this cake yesterday. Extremely moist and has a great chocolate flavor.
I used egg white protein and did add more Allulose.
Nancy says
Did you recommend Whole milk ricotta or Part skim ricotta?
Carolyn says
I used part skim but I am sure whole milk would work too.
Lori says
This cake was very moist and the flavor was good. I was reluctant to invest in whey powder, but I’m glad I did because I will definitely make this again. As a Canadian, I couldn’t buy the hotlinked brand. If it is helpful for other Canadians, I used Revolution Iso Whey in the chocolate cake flavor from Amazon–it’s in a gigantic container, but half empty so I’ll decant it for ease of storage. I did have trouble unmolding the cake after 20 minutes, even though I have never had any trouble with bundt cakes. Next time, I will combine shortening with flour to prep my pan and hope for a prettier cake. But my husband ate the parts that stuck to the pan with no complaints. Thanks for a great recipe.
Ella says
Hello I could not find the e pert for the whey protein substitution. Could you tell me the options? Thanks for the recipe. Definitely will try.
Carolyn says
Sorry it’s under “Tips for Success”. I give your best options.
Tricia says
This looks delicious. I must put ricotta on my grocery list. I have everything else.
Maggie says
I don’t have a bundt pan. Would a 9 inch spring form pan work?
This cake looks so good! 😋
Carolyn says
Yes, and I recommend lining with parchment!