Description
Indulge in the rich and creamy delight of this Keto Chocolate Ricotta Cake Recipe, a perfect low-carb dessert that satisfies your sweet tooth without compromising your dietary goals. This ultra-moist cake marries the deep flavors of unsweetened cocoa and chocolate with velvety ricotta cheese, making it a showstopper for any gathering or a cozy night in. With its easy preparation and versatile serving options, it’s an ideal choice for keto dieters and chocolate lovers alike. Enjoy a slice topped with whipped cream or fresh berries for an extra touch of decadence!
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup cocoa powder
- 1/2 cup butter, softened
- 2/3 cup granular sweetener (e.g., allulose)
- 1 cup ricotta cheese
- 3 large eggs
- 1 tsp vanilla extract
- 1/3 cup chocolate whey protein powder
- 2 1/2 tsp baking powder
- 1 tsp instant espresso powder (optional)
- 1/4 tsp salt
- 1/2 cup heavy whipping cream
- 2 ounces unsweetened chocolate (chopped)
- 3 tbsp Swerve Confectioners
- 2 tbsp allulose
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips (or keto sprinkles)
Instructions
- Preheat the oven to 325°F and grease a bundt pan.
- In a medium bowl, whisk together dry ingredients: almond flour, cocoa powder, protein powder, baking powder, espresso powder, and salt.
- In a large bowl, cream the butter and sweetener until light. Mix in ricotta cheese and eggs one at a time, followed by vanilla.
- Combine the dry mixture with the wet ingredients until just mixed. Add liquid to achieve desired consistency.
- Pour batter into the bundt pan and bake for 40 to 50 minutes or until firm to touch.
- Cool in the pan for up to 30 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg