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.
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
I made this Chocolate Ricotta Cake and it’s amazing! The only problem I have is the glaze did not thicken…. I actually let it sit for a couple hours to see if it would thicken and it did not. Is there a trick to this to make it thicken up some?
There is no trick, it should thicken up. What kind of chocolate did you use?
Lily’s SF milk chocolate bar cut in chunks
AHA! That would be why. The recipe specifically calls for UNSWEETENED chocolate, which is 100% cacao, no sweetener whatsoever. Lily’s chocolate is already sweetened and contains other ingredients that make it behave very differently. Unsweetened chocolate (also known as baker’s chocolate) has more fiber and thickens things better.
I’d love to make this, but I don’t have a bundt pan. Could I use a regular cake pan (or two) or a springform pan? Thank you!
I think there’s an empty space in the middle which can be a tub for cake to climb higher and turn out softer and fluffy like chiffon cake. If you don’t have a Tub Cake Pan, cake will still be fine just not rising as tub pan, according to a YouTube cake making video. You can google search for this information. Hope this helps.
Can I use liquid chocolate protein, and would the amount used be the same ?
I am sorry, I have never used such a thing and I can’t advise for this recipe.
I have made the chocolate ricotta cake three times. When I made it for a church dinner there wasn’t much left. It was a big hit. It comes out great every time. Thank you for your recipes. When I quit eating sugar, gluten, and grains I thought I would never be baking again and enjoying the fruits.
Thanks so much!
I made this with a few modifications based on what I had available, and it still turned out amazing! I used blended cottage cheese for ricotta, 50/50 almond and pecan flour, egg white protein powder, and boxed coconut milk. I made it for a group of ladies and they all loved it. I loved how it was beautiful, sweet, and very moist. Mine came out of my bundt pan very easily after cooling for 35min.
I’ve tried so many keto chocolate cake recipes, and this one is the best by far. Thank you so much for this great recipe!
The cake is moist and delicious. I followed the recipe without any changes and it turned out perfectly. Thank you.
Keto Chocolate Ricotta Cake
So how can you tell if the cake is cooked if we are not using the skewer test? My tin is 22 x10cm?
Kind regards
Lenore
I was planning to make your Texas Sheet cake for 2 when I saw this recipe. I was easily able to halve it since you provided the weights. Thank you for that! I baked it in a 7” springform pan for 40 min and it is perfection! You’ve done it again! A WINNER!
This bundt cake was absolutely lovely and moist. I didn’t have instant espresso powder on hand, so I skipped it and substituted ½ cup of brewed espresso in place of the almond milk/water/coffee. It gave the cake a rich, deep chocolate flavor without adding any bitterness.
The only drawback for us was the glaze- it was very intense and quite dark, which my family found a bit too bitter since they’re not big fans of dark chocolate. I personally didn’t mind it, but next time I may try a different chocolate base instead of 100% chocolate for a slightly milder finish.
That said, this is easily the moistest chocolate cake I’ve ever made, and I would definitely make it again!
The cake is in the oven right now. I will sprinkle chopped pecans onto the glaze. I am making it for Super bowl. I have your latest book and you are the ‘go to’ when searching any keto recipes.
I’ve loved every single recipe of yours that I’ve made over the years. And I’m dying to try this cake. I have a chocolate pea protein powder from Sunwarrior. Would that work or should I stick with plain whey protein? And if I use the plain how much more cocoa powder do I need to add? Thanks for all you do!
My husband and I love this cake! I struggle though to get it out of the bundt pan even though I grease the pan and wait the alotted time (and not too long) . Any suggestions? Might I use almond flour to coat pan after greasing?
You can certainly try coating it… but my best suggestion is a new bundt pan. Yours likely has lost some of its non-stickness
Hi – I want to bake the Keto Chocolate Ricotta Cake Recipe, however I only have powdered monk fruit with allulose. Can I substitute this type 1:1? I do have granulated brown sugar monk fruit with allulose.
Thanks very much!
If it’s allulose-based, then you may find that the cake darkens very quickly, especially the part against the hot pan. I would recommend dropping the temp by 25 degrees and watching it very carefully.
Hey Carolyn 👋🏻, I want to make. this for my birthday. I have tons of different protein powders, I typically try to avoid whey & casein they bother my stomach. A have an A2 chocolate malt whey or I have plain dark chocolate from Equip which is a beef protein & also chocolate collagen. Can I sub anything or would it be better to use the chocolate malt whey even though it’s A2? I’ve wanted to make this for so long! It looks fabulous! Thank you so much!
I would think the malt one would probably work best. Equip is bone broth protein and works very much the same way as collagen, which means it will make the cake gummy and hard to cook through.