Keto Chocolate Ricotta Cake

My delicious keto chocolate ricotta cake blends the flavors of cocoa powder, almond flour, and ricotta cheese for a rich chocolate cake that is sure to silence your sweet tooth.

It’s moist, decadent, and satisfies sweet cravings without the sugar crash. I call that winning!

At only 4.3 g net carbs per serving, my keto chocolate cake is great for special occasions or anytime you want to enjoy an easy cake recipe that follows the keto diet. 

If you are a fan of ricotta cake recipes, be sure to check out our vanilla keto ricotta cake for another tasty treat.

Don’t forget to check out our entire collection of keto cake recipes for more yummy options!

Keto Chocolate Ricotta Cake (Almond Flour)

The best part is that this recipe uses simple ingredients that are easy to source. You’re welcome!

What makes this cake stand out is the addition of creamy ricotta cheese. It gives this low-carb chocolate cake a velvety texture and keeps it moist.

Undoubtedly, the addition of ricotta cheese makes for a tender keto chocolate bundt cake that the whole family will love. 

Think of this as a simple Italian cake that just so happens to be low in carbs and gluten-free.

Each step, from beating the butter until fluffy to carefully incorporating the dry ingredients, ensures the cake has a moist texture.

After the cake has cooled, I whip up a keto-friendly vanilla frosting using cream cheese and heavy whipping cream, adding a lovely finishing touch.

This icing is spread generously over the cooled cake, enhancing the overall flavor without adding any extra carbs.

Ingredients & Tools Needed For A Chocolate Keto Ricotta Cake

The following are the ingredients and tools needed to make a gluten-free delicious cake. Note that the full printable recipe card and nutritional data are at the bottom of the page.

Keto Chocolate Ricotta Cake

• Finely milled almond flour (measured and sifted)
• Unsweetened cocoa powder
• Instant coffee (optional for enhancing chocolate flavor )
• Baking powder
• Sea salt
• Granulated sugar substitute 
• Unsalted butter, room temperature
• Whole milk ricotta cheese
• Eggs, room temperature
• Baking chocolate (melted) for extra chocolate flavor

Keto Vanilla Frosting

• Confectioner’s sugar substitute
• Full-fat cream cheese, room temperature
• Heavy cream 
• Vanilla extract
• Pinch of salt

Tools

• Electric mixer or stand mixer
• Bundt pan this is my favorite one!
• Large bowl
• Separate mixing bowl for the vanilla frosting
• Wire rack 

How To Make A Rich Keto Chocolate Ricotta Cake

Making this chocolate cake is pretty straightforward. You’ll begin by properly preparing the bundt pan, mixing the dry ingredients, and melting the baking chocolate.

First, I preheat the oven to 325 degrees Fahrenheit. It’s critical to grease the bundt pan thoroughly to prevent sticking.

I use two tablespoons of softened unsalted butter to coat every nook and cranny of the pan. This ensures a smooth release once the cake is baked.

Even coverage is essential, so I pay extra attention to the inner tube and intricate designs of the bundt pan.

A well-greased pan means I avoid any mishaps when unmolding the cake.

Next, I focus on the dry ingredients. I measure and sift the finely milled almond flour, ensuring it’s lump-free. Then, I add the cocoa powder.

I also add two teaspoons of instant coffee, baking powder, and sea salt. The instant coffee is optional but enhances the chocolate flavor.

I whisk the dry ingredients together until they’re evenly combined.

Melting the baking chocolate requires a careful approach to avoid burning. I melt it in 15-second increments in the microwave, or you can use a double boiler.

I stir the chocolate continuously to ensure a smooth consistency.

Once fully melted, I let it cool slightly before adding it to the cake batter.

Using an electric mixer, I beat the butter and sugar substitute together. Mixing should continue until the butter and sugar are fully integrated and the mixture is airy.

Next, I add the ricotta cheese to the creamed butter and sugar mixture, mixing well until the ricotta is fully incorporated.

Then, I stream in the melted baking chocolate slowly, ensuring it is evenly distributed throughout the batter.

I then add the eggs, one at a time, to the mixture.

It’s vital to mix well after each addition to avoid the batter from separating. Each egg should be fully mixed in before adding the next. This step helps in achieving a smooth batter.

Finally, I prepare to combine the dry ingredients with the wet batter.

Then, I add the combined dry ingredients to the wet batter a few tablespoons at a time, constantly mixing to ensure a smooth batter.

When the batter is ready, I pour it into the greased bundt pan and bake it for 50-55 minutes. To check if it’s done, I insert a toothpick into the center; it should come out mostly clean.

After removing the cake from the oven, I allow it to cool in the bundt pan for 15 minutes. I find this time is essential to avoid breaking the cake when I take it out of the pan.

Once removed, I let the cake cool completely on a wire rack. This prevents the icing from melting and ensures the perfect texture. The cake is now ready for the keto vanilla icing.

Keto Vanilla Frosting

To make the vanilla frosting, begin by heating the heavy cream until it’s hot but not boiling. Doing this helps to melt the cream cheese and gives the icing a consistent texture.

You can use a microwave or a small saucepan for this step.

Using an electric mixer, beat the cream cheese and confectioner’s sugar substitute until light and fluffy. Gradually add the hot, heavy cream while continuing to beat the mixture.

Add the vanilla extract and a pinch of salt. If the icing is too thick, add extra heavy cream, one tablespoon at a time, until you reach the desired consistency. The icing should be smooth and spreadable.

Storage Recommendations

To keep your keto chocolate ricotta cake fresh, it’s important to store it properly.

If you plan to enjoy the cake within the next few days, store any leftovers in the refrigerator. Place the cake in an airtight container.

This keeps the cake moist and prevents it from absorbing any unwanted odors. The cake will stay good for up to five days in the fridge.

For longer storage, you can freeze the cake whole or wrap individual slices in plastic wrap for easy thawing.

Then, place these wrapped slices in a freezer-safe bag or container. The cake can be frozen for up to three weeks without losing its flavor or texture.

When you want to eat a slice, remove it from the freezer and let it thaw in the refrigerator for a few hours. You can also let it sit at room temperature for about 30 minutes if you’re in a hurry.

Best Sugar Substitutes 

In place of regular sugar, I used a sugar substitute, which helps maintain the cake’s sweetness without the carbs.

There are several keto-friendly sweeteners available, but make sure to choose one that measures like sugar to keep the recipe proportions accurate.

My go-to choice is granulated Lakanto Monk Fruit because the texture is spot on, and there is barely any aftertaste. It is a monk fruit and erythritol blend.

I can’t keep enough of this stuff stocked in my pantry because it really behaves the most like sugar in my book. 

Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. This is why it’s a great all-natural sugar substitute. Plus, it has zero calories and zero glycemic index. Win!!!

With that being said, I’m also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures like sugar.

It’s also a sugar substitute that browns and caramelizes. So that’s kinda neat.

Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. It also has a 0 % impact on blood sugar.

You could also use the stevia and erythritol-based brand Pyure for this cake if you’re a fan of stevia.

I will add that I am not a fan of using stevia in chocolate recipes because it intensifies the bitter aftertaste in stevia.

But if using Pyure, you will want to use 1/2 the amount called for. It’s a much sweeter option. Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.

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