Name: Keto Chocolate Ricotta Cake Recipes Easy
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1½ cups ricotta cheese (whole milk); ½ cup unsalted butter, melted and cooled; ¾ cup granulated erythritol sweetener; 3 large eggs; 1 tsp vanilla extract; ½ cup almond flour; ⅓ cup cocoa powder; 2 tsp baking powder; ¼ tsp salt

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You know those days when chocolate cravings hit like a freight train and all you want is something rich, fudgy, and indulgent—but without throwing your keto goals out the window? That’s exactly what led me to this cake. It’s part cheesecake, part brownie, and 100% guilt-free. I mean, it’s got ricotta, so we’re basically calling it protein, right? I first made this cake on a rainy Tuesday afternoon, and let me tell you, it turned that gloomy day into something pretty spectacular. It’s got this dreamy, dense texture and deep chocolate flavor that feels way too fancy for how easy it is to throw together. One bowl, no mixer, and minimal cleanup—my kind of baking. Whether you’re whipping this up for your next dinner party or just to have something sweet on hand for the week, this cake delivers. It stores like a champ and tastes even better the next day (if it lasts that long).

1) Key Takeaways
2) Easy Keto Chocolate Ricotta Cake Recipe
3) Ingredients for Keto Chocolate Ricotta Cake
4) How to Make Keto Chocolate Ricotta Cake
5) Tips for Making Keto Chocolate Ricotta Cake
6) Making Keto Chocolate Ricotta Cake Ahead of Time
7) Storing Leftover Keto Chocolate Ricotta Cake
8) Try these Desserts next!
9) Keto Chocolate Ricotta Cake Recipe
10) Nutrition

1) Key Takeaways

This keto chocolate ricotta cake is moist, rich, and deeply chocolatey.
It’s low carb, gluten free, and fits into a keto lifestyle.
Only takes 10 minutes to prep and uses one bowl—no mixer needed.
Best served chilled for a dense, almost fudge-like texture.

2) Easy Keto Chocolate Ricotta Cake Recipe

Let’s talk chocolate. Not the kind that comes in shiny wrappers and whispers sweet nothings from the candy aisle. I mean the deep, cozy kind. The kind that sits quietly in a cake pan, rich and firm, and tells you it’s been worth every bite of patience. That’s the kind of chocolate experience this keto chocolate ricotta cake brings to your kitchen. And hey, if you’re counting carbs, you won’t need to count regrets.

I’ve baked a lot of cakes. Some flopped, some soared, and some just left me wondering if the sugar gremlins snuck in again. But when I pulled this one from the oven for the first time, I knew we had a winner. It smelled like a brownie met a cheesecake and they decided to elope in a low-carb ceremony. And the best part? I didn’t have to wrestle with a mixer or babysit it like a soufflé. This cake practically makes itself while you do something heroic—like the dishes.

Whether it’s your first time baking keto or your hundredth, this recipe is your new standby. It’s flexible, forgiving, and fridge-friendly. And if you’re anything like me, it’ll be your go-to dessert when the week feels long and your chocolate stash needs a grown-up upgrade.

3) Ingredients for Keto Chocolate Ricotta Cake

Ricotta Cheese: This is where the magic begins. Ricotta adds creaminess and just the right amount of richness to keep things moist (sorry, had to). Use full-fat for the best texture—it’s keto, after all, let’s not skimp now.

Unsalted Butter: Melted and cooled, this butter brings that buttery soul to the cake. You know, the flavor that makes your house smell like someone knows what they’re doing in the kitchen. You’ll want it that way.

Granulated Erythritol: This sweetener does the trick without the sugar crash. It’s sweet but not cloying, and it plays really well with the chocolate. No weird aftertaste, just sweet satisfaction.

Eggs: Three large ones. Room temp is best, so they blend in smoothly and help set up that firm, cake-meets-fudge consistency we’re after.

Vanilla Extract: Just a splash. It gives the chocolate something to bounce off of. It rounds everything out and adds warmth. Don’t skip it.

Almond Flour: This keeps things gluten free and low carb. Use finely ground almond flour so the texture stays smooth and not gritty.

Cocoa Powder: The good kind. Unsweetened, rich, and dark. If it smells like your favorite chocolate bar, you’re on the right track.

Baking Powder: Gives the cake a little lift—not much, but just enough to keep it from turning into a brick. Think of it as the quiet helper in the back of the class.

Salt: Just a pinch. It wakes up the chocolate and makes everything taste sharper and more balanced.

4) How to Make Keto Chocolate Ricotta Cake

Step 1. Preheat your oven to 325°F. You’ll want a springform pan for this one. It helps the cake release without drama. Grease it like you mean it—nobody wants a stuck cake.

Step 2. In a big bowl, whisk the ricotta, melted butter, and sweetener together until they look smooth and a bit fluffy. No mixer needed—just some elbow grease and a whisk.

Step 3. Crack in the eggs one at a time. Whisk well after each addition. Don’t rush this part—it’s where the batter really starts to come together and look glossy and thick.

Step 4. Stir in the vanilla extract. Give it a sniff. It should already smell like dessert at this point. You’re doing it right.

Step 5. In another bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. You want it uniform so there are no lumps later.

Step 6. Add the dry ingredients to the wet and fold gently until it’s all one big chocolatey batter. Don’t overmix. We’re going for rich, not rubbery.

Step 7. Pour the batter into your prepared pan and smooth out the top with a spatula. Make it look nice—it’ll bake just how you leave it.

Step 8. Bake for 40 to 45 minutes. The edges will pull slightly from the sides, and the center will have a gentle wobble. That’s the sweet spot.

Step 9. Let the cake cool completely in the pan. Then chill it in the fridge for at least two hours. This part’s non-negotiable—it firms up the texture and deepens the flavor.

5) Tips for Making Keto Chocolate Ricotta Cake

Keep your ricotta full-fat. Trust me. Low-fat options will change the texture and mess with the richness we’re after. This is a dessert, not a diet trap.

Don’t skip the cooling step. Letting the cake chill helps it firm up to that dreamy, dense texture. If you try to slice it warm, it’ll be too soft and you’ll miss out on the real experience.

Use parchment paper in the bottom of the springform if your pan’s been a troublemaker in the past. Nobody wants half a cake left behind on the pan bottom.

If you’re sharing this cake—bring it out cold, then let it sit at room temp for 10 minutes before slicing. It’ll be just soft enough and still hold its shape.

6) Making Keto Chocolate Ricotta Cake Ahead of Time

When I say this cake is a dream for planning ahead, I mean it. It actually tastes better the next day. That deep cocoa flavor mellows out in the fridge, and the texture turns into this soft, fudge-like magic that makes each bite feel like a reward.

If you’re prepping for a party or dinner, bake the cake the day before. Let it cool fully, then cover it right in the springform pan and pop it into the fridge. No need to overthink it—just let it chill out and do its thing overnight.

If you’re really thinking ahead, this cake even freezes well. Slice it into individual portions, wrap them tightly, and stash them in the freezer. When your next sweet craving hits, defrost a slice in the fridge and enjoy. It’s a win-win dessert: keto, chocolatey, and ready when you are.

7) Storing Leftover Keto Chocolate Ricotta Cake

Leftovers? Oh yes—if there are any. This cake holds up like a champ in the fridge. Just cover it with plastic wrap or store slices in an airtight container. It’ll stay fresh for about five days, which is perfect if you like to stretch your desserts throughout the week.

The texture stays dense and rich, especially when kept chilled. You can absolutely let it come to room temp before eating, but I actually prefer it cold. There’s something about that fudgy consistency straight from the fridge that feels extra decadent without being too sweet.

And if you’re someone who loves a little topping action, feel free to doll it up after storing. A spoonful of whipped cream, some fresh berries, or even a drizzle of keto chocolate sauce can bring those leftovers back to life.

8) Try these Desserts next!

9) Keto Chocolate Ricotta Cake Recipe