Low Carb Keto Almond Ricotta Cake
Low Carb Keto Almond Ricotta Cake is a delicious and simple gluten free cake recipe!
THE BEST Low Carb 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
- 1/2 cup butter softened
- 1 cup 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 blanched 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 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
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.