Keto Chocolate Ricotta Cake
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Keto Chocolate Ricotta Cake
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This makes a total of 12 servings of Keto Chocolate Ricotta Cake. Each serving comes out to be 285 calories, 22.6g fats, 4.4g net carbs, and 11.4g protein.
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Ingredients
Ricotta Cake:
- 2 cups almond flour
- ⅓ cup cocoa powder
- ⅓ cup low-carb chocolate protein powder
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- ⅔ cup allulose
- 1 cup ricotta cheese room temperature
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
Chocolate Glaze:
- ½ cup cocoa powder
- ½ cup allulose
- ¼ cup almond milk
- 2 tablespoon butter
Instructions
- Gather and prep all of your ingredients. Pre-heat oven to 325F.
- In a bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, and salt.
- In a separate bowl, beat the butter with the allulose until creamy and light, about 2 minutes.
- Beat in the ricotta until well combined. Then, add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed. Lastly, beat in the vanilla extract.
- Add the dry ingredients into the wet slowly, beating until just combined.
- Pour the batter into a prepared bundt pan and smooth the top. Bake for 40-50 minutes or until it has risen and top is just firm to the touch. Allow cake to cool in the pan for 20 minutes, then flip out onto a wire rack or cake platter to cool completely.
- In a saucepan over medium heat, combine the ingredients for the glaze. Bring mixture to a simmer, stirring, until slightly thickened. Remove from heat and let cool, then slowly pour over the cake.
- Keep on the counter for up to 4 days or in the fridge for up to a week. Cover in plastic wrap or store in a container to help from drying out. Enjoy!
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