Keto Chocolate Ricotta Cake Recipes Easy
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).
Servings: 12 slices
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
Instructions
- Preheat your oven to 325°F and grease a 9-inch springform pan.
- In a large bowl, whisk together the ricotta, butter, and sweetener until smooth.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet mixture and stir until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, until the edges are set and the center has a slight jiggle.
- Let the cake cool in the pan, then refrigerate for at least 2 hours before slicing.