Sugar Free Low Carb Keto Italian Almond Ricotta Cake
Low Carb Keto Almond Ricotta Cake is a delicious and simple gluten free cake recipe! Just 6 grams of carbs and 9 grams of protein per slice! Whether you’re on a keto diet, low carb diet or reducing your sugar intake, this easy keto Italian ricotta cake can work for you!
The Best Low Carb Ricotta Cake (Keto lemon almond cake)
If you’re from an Italian heritage, you most certainly know about using ricotta cheese in desserts. A traditional Italian ricotta cake is simple, elegant, and incredibly tender.
If you’ve only used ricotta cheese for savory dishes like lasagna, you are in for a delicious dessert surprise.
This keto ricotta cake is a low carb twist on a simple Italian cake — dense yet tender, lightly sweet, and bursting with bright lemon flavor from fresh lemon zest.
A touch of almond extract enhances the natural nuttiness of almond flour, creating the best part of this recipe: a tender cake with incredible creaminess from the ricotta cheese.
It’s the perfect keto cake to enjoy with a cup of coffee, serve as a weeknight dessert, or bring to a special gathering. Whether you follow a ketogenic diet, low carb lifestyle, or just want better blood sugar balance, this cake is a great option the whole family will love.
Easy Keto Ricotta Cake
One of the reasons this is such a great success recipe is that it uses simple ingredients you likely already have in your keto pantry.
No complicated steps. No artificial ingredients. No starchy root vegetables. Just wholesome, real-food baking.
This cake doesn’t rely on baking powder for lift. Instead, whipped egg whites folded into the cake batter create structure and lightness while still keeping that classic dense Italian texture.
The result? A delicious cake with soft peaks inside and golden edges on top.
If you’re brand new to keto recipes, this is a very simple directions type of recipe that gives you confidence in low carb baking.
Almond Flour or Almond Meal?
For this low carb ricotta cake, I use blanched almond flour for its fine texture and light color.
- Almond flour is made from blanched almonds with skins removed.
- Almond meal is made from whole almonds with skins on.
You can use almond meal, but expect a darker, slightly more rustic texture. Both are low carb options, but almond flour creates the most tender cake.
I also like Bob’s Red Mill Almond Flour as well as Anthony’s Almond flour.
Can I Make This Nut Free?
Yes! If you need a nut free option, you can replace the almond flour with sunflower seed meal.
Sunflower seed meal is simply ground sunflower seeds and works beautifully as a low carb, keto-friendly substitute in many baking recipes. It keeps this ricotta cake tender while still fitting into a low carb or ketogenic diet.
How to Substitute
- Replace the almond flour with an equal amount of finely ground sunflower seed meal (by weight for best results).
- The texture will be very similar to almond meal.
- The flavor is slightly more earthy but still delicious.
Important Tip
Sunflower seed meal can sometimes react with baking soda or baking powder and turn slightly green.
This recipe does not use baking powder or baking soda, so that reaction is very unlikely. However, if you notice a faint green tint after baking, don’t worry — it’s completely safe and does not affect taste.
This makes it a great option for those avoiding almonds, following a nut free diet, or baking for a closed Christian group, school event, or family gathering where allergies may be a concern.
Why This Is The Best Keto Ricotta Cake
- Made with almond flour (not wheat flour)
- Sweetened with Monk Fruit Allulose confectioner’s sugar substitute
- No bitter aftertaste like some erythritol blend sweeteners
- Naturally gluten free
- Perfect balance of lemon flavor and almond extract
- Dense, moist crumb with fluffy egg whites folded to stiff peaks
- A great option for blood sugar control
- Stores beautifully in an airtight container
This recipe is proof you can enjoy essential keto desserts without sacrificing flavor or texture.
Tips for Success
- Make sure egg whites are whipped to stiff peaks using a clean bowl and electric mixer.
- Bring butter and ricotta cheese to room temperature before mixing.
- Use a large bowl for folding so you don’t deflate the egg whites.
- Gently fold using a silicone spatula to keep the batter light.
- Do not overmix once egg whites are added.
- Line your cake pan with parchment paper for easy removal.
Honestly I can’t think of an easier baking recipe than this one if you’re brand new to keto baking. Other recipes you might like are some of my no bake desserts, like my Raspberry Cheesecake Mousse or my No Bake Coffee Cheesecake!
Serving Ideas
- Serve with fresh select fruits like raspberries or strawberries.
- Add a dollop of heavy whipping cream or heavy cream whipped with vanilla.
- Enjoy with a cup of coffee for an afternoon treat.
- Make it in a bundt pan or layer cake style for special occasions.
This simple Italian cake is one of those essential keto desserts that proves you don’t need complicated ingredients to create something truly delicious.
It’s a great recipe whether you’re living a keto lifestyle, following a low carb diet, or simply looking for more natural sweetener options without zero calories artificial ingredients, this cake is a beautiful balance of tradition and health.
KETO ALMOND RICOTTA CAKE
Keto Italian Almond Ricotta Cake
Ingredients
- 1/2 cup butter softened
- 1 cup part-skim Ricotta cheese
- 4 eggs separated
- 1 teaspoon almond extract
- 3/4 cup Monk Fruit Allulose confectioners
- 1/2 teaspoon vanilla stevia
- 1/4 teaspoon salt
- 2.5 cups almond flour or 250 grams
- 1 teaspoon lemon zest
- 1/2 teaspoon cream of tartar
- 1/3 cup slivered almonds
Instructions
- Preheat the oven to 325 degrees F. Grease a 9-inch round spring form pan.
- To a stand mixer or a bowl using a handheld mixer, add the butter, ricotta, egg yolks, almond extract, sweetener, stevia and salt. Blend until combined.
- Next add the almond flour and lemon zest and blend again until incorporated. Set aside.
- Add your egg whites to a clean mixing bowl with cream of tartar. Whip egg whites until stiff peaks form.
- Fold half of the egg whites into the almond mixture, then once combined fold in the remaining.
- Pour the batter into the pan and sprinkle with slivered almonds.
- Bake for 40-45 minutes until the edges are golden and a toothpick in the center comes out clean. Cool 10 minutes then use a butter knife to lossen edges before removing sides of spring form pan. Allow to cool completely then dust with confectioners to serve.
- Store in an airtight container in the refirgerator for up to 5 days.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach, and certified Life Coach. She has been Sugar Free & refined-carb free for 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macro™ Method and the weekly Midlife Macro Meal Plans™, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
The best dessert we have ever had. Even my husband that never wants to even try my keto food couldn’t resist to try this. He said, “this is so good”. My daughter also loved it and my diabetic mom. It disappeared next day.
Oh my goodness!! How amazing! Love to hear that! Thank you!
I’m sorry, a little confused! I do not have liquid stevia or stevia vanilla.
Since there is already Monk fruit allulose, can I just omit it?
Or do I still need to add vanilla extract in its place?
Can I just sub vanilla extract for liquid stevia whenever I see it listed in one of your recipes?
Thanks so much!
I found that using multiple sweeteners help alleviate any aftertaste. You can use just one if you prefer but it may not be sweet enough for you unless you increase the sweetener you are using. The liquid vanilla stevia adds sweetness but not bulk to the recipe.
I made this for a party we had recently, and it was a hit. I used sliced almonds as in the photos shown rather than slivered almonds as in the recipe. Guests had no idea they were eating sugar free! I even had a couple of guests ask if they could take slices home to enjoy again later. This recipe will go in my permanent file, and I look forward to making it again.
Amazing! Love to hear that!
Just made this today. Absolutely delicious!!! Going in my permanent cooking book.
What a delicious cake! I subbed a small amount of the almond flour with lupin as I think it improves the texture, and just used erythritol to sweeten but otherwise followed the recipe as is. Served it warm with a spoonful of sugar free cherry jam (Rigoni) and it reminded me of a cherry bakewell. The whole family loved it!
Thanks Sally!
Another winner. So easy to make. I used maple extract instead of almond because that’s what I had. So good.
Love to hear that, thanks!!
WOW!
I am always looking for good Keto desserts. This one is fantastic! Easy to make, tastes great!! Excellent use for leftover ricotta.
Thank you!
Hi Brenda I love your sugar free recipes! I don’t do keto I was wondering if regular flour can be used in most of them or if you have a conversion chart so I can do them with regular flour I’ve tried almond flour and just can’t do it! Thank you so much!
I don’t have a conversion chart for flours sorry. You could probably swap regular flour for most recipes but not for ones with coconut flour as that requires more liquids, eggs. But most with almond flour could use white flour. Just a note though, white flour does turn to sugar in your body and causes blood sugar to spike which causes sugar cravings.
Can I use stevia instead of swerve ? What will be the measurement?
My conversion chart will help; https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/
I just made this cake and it’s really good. The flavor reminds me of a bear claw, which I used to love pre-keto. Yum!
Do you think this would freeze well? Made a cake for my birthday, and as much as I would love to, I won’t eat the whole thing!
Yes it does freeze well.
Hello! If I don’t have a springform pan and use a cake pan instead, will that work ok? Thanks!
Yes
I have regular stevia, not vanilla stevia. Could I use it or will it feel like something essential is missing? Would adding some vanilla extract suffice (and how much)?
Regular stevia is fine, just add a 1/2 teaspoon of vanilla extract.
question… I have a lemon zest allergy, can I use lemon extract or something else??
Anxious to try this recipe, looks yummy.
Sure!
Can you use monk fruit (lakanto). I’m not a fan of swerve. I always get a cooling effect. Thanks!
This is really lovely and feels like a real treat. Many thanks for all your wonderful recipes.
Really delicious cake! My husband and I love it. Thank you for the recipe
Thank You!
I recently made the keto almond ricotta cake.. baked well , although when i inverted the cake it came out crumbly and half of the cake separated ?. But the taste was good just it doesn’t look like the picture you have here.
Any insights about my baking procedure( all of the ingredients were followed- no substitutions)
You shouldn’t have to invert the cake. If you use a springform pan, you loosen the side and it should come right out.
Sorry. I just looked at the top and saw that it makes 12 servings.