Healthy Keto Almond Ricotta Cake

I’ve always been a fan of desserts, but since switching to a keto lifestyle, I’ve had to get creative in the kitchen. Like many of you, I miss those classic Italian cakes my grandmother used to make – especially the ones with ricotta cheese. There’s something special about that smooth, creamy texture that brings back memories.

That’s why this keto almond ricotta cake has become my go-to recipe when I’m craving something sweet but want to stay on track. It’s simple enough to make on a weeknight, but good enough to serve when friends come over for coffee. I usually whip it up while my kids are doing homework, and the kitchen fills with that warm, nutty aroma that makes everyone peek in to see what’s baking.

Don’t worry if you’re new to keto baking – this recipe is pretty forgiving. The combination of almond flour and ricotta creates such a nice texture that even my non-keto friends ask for seconds. And isn’t that the best kind of dessert? One that everyone enjoys, whether they’re counting carbs or not.

What Kind of Ricotta Should I Use?

Full-fat ricotta is the way to go for this keto cake – it adds moisture and creates that perfect tender crumb you’re looking for. While you might be tempted to use part-skim ricotta to cut calories, the higher fat content in whole milk ricotta helps keep the cake moist and gives it a better texture. Make sure to drain your ricotta if it seems watery – just place it in a fine-mesh strainer for about 30 minutes before using. For the smoothest results, give your ricotta a quick stir before adding it to the batter, and remember to let it come to room temperature so it blends evenly with the other ingredients.

Options for Substitutions

Since this is a keto cake, some ingredients are pretty specific, but here are some helpful swaps you can try:

• Almond flour: This is a key ingredient that’s hard to substitute in a keto recipe. While you could use sunflower seed flour for nut allergies, it might turn slightly green due to a reaction with baking powder (don’t worry – it’s safe to eat!).
• Whey protein powder: You can swap this with egg white protein powder, collagen protein powder, or even add an extra egg and reduce liquid elsewhere in the recipe.
• Swerve sweetener: Other keto-friendly sweeteners like monk fruit, erythritol, or allulose work well here. Just check the conversion chart as sweetness levels vary between brands.
• Ricotta cheese: Full-fat cottage cheese (well-drained and blended until smooth) can work as a substitute. Mascarpone is another good option, though it will make the cake richer.
• Almond essence: Vanilla extract makes a nice alternative if you’re not keen on almond flavor. You could also use lemon extract for a different twist.
• Almond slices: These are mainly for decoration – feel free to skip them or use other keto-friendly toppings like unsweetened coconut flakes or crushed pecans.

Watch Out for These Mistakes While Baking

The temperature of your ingredients makes a huge difference in this keto cake – cold ricotta or eggs can cause the batter to separate and result in a dense, uneven texture, so make sure they’re truly at room temperature before starting (about 1 hour on the counter).

Another common mistake is overmixing the batter once you’ve added the almond flour – this can lead to a tough, heavy cake, so fold the dry ingredients gently just until combined.

Getting the right almond flour is crucial – make sure you’re using finely ground blanched almond flour rather than coarse almond meal, as this will affect the cake’s texture and moisture level.

For the best results, check your cake about 5-10 minutes before the recommended baking time since almond flour tends to brown quickly, and always test with a toothpick in the center – it should come out with just a few moist crumbs, not wet batter.

What to Serve With Keto Almond Ricotta Cake?

This rich and creamy keto cake pairs wonderfully with a hot cup of coffee or unsweetened tea for the perfect afternoon treat. Since it’s already pretty filling thanks to the almond flour and ricotta, you might want to keep the sides simple – try a dollop of sugar-free whipped cream or a handful of fresh berries on the plate. For special occasions, you can dress it up with a scoop of keto vanilla ice cream or a drizzle of sugar-free caramel sauce. If you’re serving this for brunch, consider adding some crispy bacon on the side to balance out the sweetness with a bit of salt.

Storage Instructions

Keep Fresh: This keto almond ricotta cake stays fresh when kept in an airtight container in the fridge for up to 5 days. The ricotta helps keep it nice and moist! I like to place a piece of parchment paper on top of the cake before closing the container to keep it from drying out.

Freeze: Want to save some for later? Cut the cake into individual slices, wrap each piece in plastic wrap, and place them in a freezer bag. They’ll keep well for up to 3 months in the freezer. This is great for when you need a quick keto-friendly dessert!

Thaw & Serve: When you’re ready to enjoy a frozen slice, just transfer it to the fridge overnight to thaw. You can also let it sit at room temperature for about an hour. If you’d like, dust with a fresh sprinkle of powdered Swerve just before serving to make it look and taste as good as fresh!

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 55-65 g
• Fat: 130-140 g
• Carbohydrates: 40-50 g

Ingredients

For the cake:

• 3 large eggs (room temperature for better incorporation)
• 1/2 cup softened butter (room temperature for easier creaming)
• 1/4 tsp salt
• 2 tsp baking powder
• 2 cups finely ground almond flour (I use Anthony’s almond flour for consistent texture)
• 1 1/2 tsp almond extract (for best flavor and aroma)
• 1 cup full-fat ricotta cheese (gives better moisture and richness)
• 1/3 cup plain whey protein powder (vanilla or unflavored works best)
• 2/3 cup erythritol or monk fruit sweetener

For the topping:

• powdered erythritol or monk fruit sweetener (for dusting)
• 1/4 cup almond slices (optional but recommended for extra crunch)

Step 1: Prepare Mise en Place and Preheat

• 9-inch cake pan
• 1/2 cup butter
• 3 large eggs
• 1 cup full-fat ricotta cheese

Start by preheating your oven to 325°F and greasing a 9-inch round cake pan with butter or cooking spray.

While the oven heats, remove your butter, eggs, and ricotta from the refrigerator so they reach room temperature—this is crucial for creating a smooth, well-incorporated batter.

Room temperature ingredients emulsify better and create a lighter, more tender crumb.

Measure out all your ingredients into separate bowls so everything is ready before you start mixing.

Step 2: Combine Dry Ingredients

• 2 cups finely ground almond flour
• 1/3 cup plain whey protein powder
• 2 tsp baking powder
• 1/4 tsp salt

In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.

Whisk thoroughly for about 30 seconds to evenly distribute the baking powder and ensure no lumps remain in the almond flour.

This prevents pockets of unmixed dry ingredients in your final cake.

Set this dry mixture aside until you’re ready to combine it with the wet ingredients.

Step 3: Cream Butter and Sweetener, Then Build the Wet Mixture

• 1/2 cup softened butter
• 2/3 cup erythritol or monk fruit sweetener
• 1 cup full-fat ricotta cheese
• 3 large eggs
• 1 1/2 tsp almond extract

In a large bowl, beat the softened butter and sweetener together for 2-3 minutes until light, pale, and fluffy.

This creaming process incorporates air into the batter, which helps the cake rise.

Add the ricotta cheese and beat well for about 1 minute until fully combined and smooth.

Now add the eggs one at a time, beating well after each addition to ensure proper emulsification.

Finally, add the almond extract and mix until just combined.

I like to use a subtle touch with almond extract—it has a powerful flavor, so it’s easy to overdo it, but 1½ teaspoons gives you that distinctive keto cake aroma without being overwhelming.

Step 4: Combine Wet and Dry Mixtures

• wet ingredient mixture from Step 3
• dry ingredient mixture from Step 2

Add the dry ingredient mixture from Step 2 to the wet mixture from Step 3.

Using a spatula or wooden spoon, gently fold the two mixtures together until just combined—do not overmix.

Overmixing develops gluten in the almond flour, which can make the cake dense and tough.

Mix until you see no visible streaks of dry ingredients, then stop.

A few small lumps are fine and will smooth out during baking.

Step 5: Bake the Cake

• batter from Step 4
• 1/4 cup almond slices

Pour the batter into your prepared 9-inch pan and smooth the top with a spatula.

Sprinkle the almond slices evenly over the top of the batter if using them—they add a pleasant crunch and visual appeal.

Bake for 40 to 50 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Start checking around the 40-minute mark since ovens vary.

I find that keto cakes can brown quickly due to almond flour’s natural fat content, so keep an eye on it in the final minutes.

Step 6: Cool and Finish

• powdered erythritol or monk fruit sweetener

Remove the cake from the oven and let it cool in the pan for 20 minutes.

This resting period allows the structure to set enough so the cake won’t fall apart when you remove it.

After 20 minutes, run a thin knife around the edges of the pan and carefully remove the cake from the pan.

Transfer it to a wire rack or plate and let it cool completely to room temperature, which takes about 1-2 hours.

Once completely cooled, dust the top lightly with powdered erythritol or monk fruit sweetener for a finished appearance and optional extra sweetness.