Description
Indulge in the rich flavors of our Keto Chocolate Ricotta Cake Recipe, a decadent treat designed for chocolate lovers who are mindful of their carb intake. This moist and luscious cake is made with creamy ricotta cheese, giving it an incredibly tender texture that melts in your mouth. Perfect for birthdays, special occasions, or simply as a delightful weeknight dessert, this easy-to-make recipe aligns perfectly with your low-carb lifestyle. Dress it up with whipped cream and fresh berries or enjoy it plain; either way, it’s sure to satisfy your sweet cravings without guilt.
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup cocoa powder
- 1/3 cup chocolate whey protein powder
- 2½ tsp baking powder
- 1 tsp instant espresso powder (optional)
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2/3 cup granular sweetener (I used allulose)
- 1 cup ricotta cheese (room temperature)
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup almond milk, water, or leftover coffee
- 1/2 cup heavy whipping cream
- 2 ounces unsweetened chocolate (chopped)
- 3 tbsp Swerve Confectioners
- 2 tbsp allulose
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips (or keto sprinkles)
Instructions
- Preheat your oven to 325°F and grease a bundt pan.
- In a medium bowl, whisk together almond flour, cocoa powder, baking powder, espresso powder (if using), and salt.
- In a large mixing bowl, cream the softened butter with the sweetener until light and fluffy. Add ricotta cheese and mix well.
- Incorporate eggs one at a time, mixing thoroughly after each addition. Add vanilla extract.
- Gradually stir in the dry ingredients and then add your choice of liquid (almond milk, water, or coffee) until combined.
- Pour the batter into the prepared bundt pan and bake for 40 to 50 minutes until firm.
- Allow cooling in the pan for 20-30 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg