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Keto Chocolate Ricotta Cake

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.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 20 mins
Servings: 12 Servings
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Gather and prep all of your ingredients. Pre-heat oven to 325F.
  2. In a bowl, whisk together the almond flour, cocoa powder, protein powder, baking powder, and salt.
  3. In a separate bowl, beat the butter with the allulose until creamy and light, about 2 minutes.
  4. 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.
  5. Add the dry ingredients into the wet slowly, beating until just combined.
  6. 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.
  7. 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.
  8. 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!