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

• 2 cups finely ground almond flour (approximately 200g)
• 1/3 cup plain whey protein powder (or use egg white protein)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup softened butter
• 2/3 cup swerve sweetener
• 1 cup full-fat ricotta cheese (at room temperature)
• 3 large eggs (at room temperature)
• 1 1/2 teaspoons almond essence
• 1/4 cup almond slices
• Powdered swerve sweetener

Step 1: Prepare the Baking Pan

Preheat your oven to 325°F (163°C).

Grease a 9-inch springform pan thoroughly, ensuring all sides are well coated.

Line the bottom of the pan with parchment paper, then grease the parchment paper as well to prevent sticking.

Step 2: Mix Dry Ingredients

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

Make sure these dry ingredients are evenly combined to ensure a consistent texture in your cake.

Step 3: Cream the Wet Ingredients

In a large bowl, beat the butter with the sweetener until it’s creamy and well-blended.

Add the ricotta cheese, continuing to beat until it is thoroughly combined.

Beat in the eggs, adding them one at a time to ensure even incorporation.

Finally, add the almond extract and mix well to combine all wet ingredients smoothly.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients (almond flour mixture) to the wet ingredients in the large bowl.

Beat until the batter is smooth and well combined.

Ensure there are no lumps and that the mixture is even throughout.

Step 5: Bake the Cake

Pour the batter into the prepared springform pan, spreading it out evenly.

Sprinkle the top of the batter with sliced almonds for a crunchy texture and additional flavor.

Place the pan in the preheated oven and bake for 40 to 50 minutes, or until the cake is golden brown and the top is firm to the touch.

Step 6: Cool and Serve

Once the cake is baked, remove it from the oven and allow it to cool for about 20 minutes.

Run a sharp knife around the inside edge of the pan to loosen the cake.

Remove the sides of the springform pan and let the cake cool completely before slicing.

Before serving, sprinkle with powdered sweetener for a touch of sweetness and a decorative finish.

Enjoy your delicious almond cake!