• 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.