Low Carb Keto Almond Ricotta Cake is a delicious and simple gluten free cake recipe!
THE BEST RICOTTA CAKE
If you're from an Italian heritage you will most certainly know about using ricotta cheese in desserts. If you're not familiar and have only used ricotta cheese for savory meals like lasagna, then you are in for a treat!
Traditional Italian ricotta cake is made with almonds and ricotta cheese making it tender, dense and easily made with very simple directions. Combining lemon zest and almond extract turns this basic cake recipe up a notch. Delicate and delicious for company or any weeknight dessert after dinner!
EASY KETO RICOTTA CAKE
The reason this ricotta cake recipe is so easy is that you don't need any specialty ingredients and it comes together so quickly. If you're a low carb baker then you have all these ingredients in your keto pantry already. You don't even need baking powder since this cake is meant to be a dense type of cake. This has got to be on elf the easiest recipes to adapt for a ketogenic diet and my own mother and father felt it tasted just as good as they remember from childhood!
ALMOND FLOUR OR ALMOND MEAL
I chose to use almond flour here because of its very fine texture and light color. You could also use almond meal, but you will have a darker colored cake. Almond meal is made by grinding the whole almond with skins on, while almond flour is made from blanched almonds with their skins removed.
I use Bob's Red Mill Almond Flour as well as Anthony's Almond flour.
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!
MEAL PLANNING
If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren't interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you'll take advantage of it. You can have a sustainable low carb/keto lifestyle when you're well prepared and planning meals is the key! LEARN MORE TODAY!
KETO ALMOND RICOTTA CAKE
Keto Almond Ricotta Cake
Ingredients
- ½ cup butter softened
- 1 cup Ricotta cheese
- 4 eggs separated
- 1 teaspoon almond extract
- ¾ cup Swerve confectioners
- ½ teaspoon vanilla stevia
- ¼ teaspoon salt
- 2.5 cups blanched almond flour or 250 grams
- 1 teaspoon lemon zest
- ½ teaspoon cream of tartar
- ⅓ cup slivered almonds
- Swerve Confectioners for topping
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, Swerve, 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 the dust with Swerve confectioners to serve.
- Store in an airtight container in the refirgerator for up to 5 days.
Andrea B.
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!
Kim
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!
Brenda
Yes it does freeze well.
Kath
Hello! If I don't have a springform pan and use a cake pan instead, will that work ok? Thanks!
Brenda
Yes
MR
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)?
Brenda
Regular stevia is fine, just add a 1/2 teaspoon of vanilla extract.
Carol
question... I have a lemon zest allergy, can I use lemon extract or something else??
Anxious to try this recipe, looks yummy.
Brenda
Sure!
Ben
Can you use monk fruit (lakanto). I’m not a fan of swerve. I always get a cooling effect. Thanks!
Helen
This is really lovely and feels like a real treat. Many thanks for all your wonderful recipes.
Magdalena
Really delicious cake! My husband and I love it. Thank you for the recipe
Brenda
Thank You!
Ponch
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)
Stephanie
You shouldn't have to invert the cake. If you use a springform pan, you loosen the side and it should come right out.
Paula Stargirl Lombardo
Sorry. I just looked at the top and saw that it makes 12 servings.