I’ll never forget the first time I brought this cake to a dinner with friends. I placed it on the table, a rich, glossy chocolate bundt drizzled with ganache, and within minutes, it was surrounded. One bite in, and people were asking, “Wait… this is keto?”
Even my friend’s teenage son, who usually avoids anything healthy, went back for thirds. Yes, thirds. It completely disappeared before dessert was even officially served.
That’s when I knew I had something special.
This Keto Chocolate Ricotta Cake isn’t just a dessert. It’s a showstopper. Moist, rich, creamy, and completely free of sugar or grains. And yet, no one will believe it. Made with almond flour, ricotta cheese, and topped with a deep chocolate glaze, it’s the kind of recipe that quietly steals the spotlight.
Perfect for brunches, birthdays, holidays, or just because you want to treat yourself without the sugar crash. One slice and you’ll be hooked. 💫
🍫 What Is Keto Chocolate Ricotta Cake?
Think of this as the ultimate chocolate bundt cake rich, fudgy, and low in carbs! Instead of flour and sugar, this keto cake is packed with wholesome ingredients that create:
🍰 A super moist, tender crumb
🧀 A creamy texture thanks to ricotta
🍫 Deep, rich cocoa flavor
✨ A glossy ganache glaze that takes it over the top
It’s not a cheesecake, not a traditional cake but something irresistibly in-between! Serve it at brunch, dinner parties, or any celebration where you want to wow without the sugar crash.
✨ Why You’ll Love This Keto Chocolate ricotta Cake
✔️ Just 3.7g net carbs per slice
✔️ Super rich and fudgy, with a melt-in-your-mouth texture
✔️ Sweetened with keto-friendly options like allulose or Swerve
✔️ Easy to make in a bundt pan = beautiful presentation every time
✔️ Freezer-friendly and perfect for make-ahead gatherings 🎉
🧰 Tools You’ll Need
✔️ Large Bundt Pan (6-cup minimum) – for that beautiful shape 🎂
✔️ Mixing Bowls – one for dry, one for wet 🥣
✔️ Electric Mixer – to cream butter and sweetener smoothly 🔌
✔️ Rubber Spatula – perfect for folding and scraping 🍥
✔️ Wire Rack – essential for cooling the cake evenly 🌬️
✔️ Saucepan – for simmering your ganache glaze 🍫
✔️ Whisk – to get that ganache ultra-smooth ✨
✔️ Measuring Cups & Spoons – keto baking is all about precision 📏
🗝️ Key Ingredients 🥣
🍰 For the Cake:
- Almond Flour – Creates a tender, fluffy crumb without grains
- Cocoa Powder – Dutch-processed for deeper flavor
- Chocolate Protein Powder – Helps structure and keeps it fluffy
- Instant Espresso Powder (optional) – Boosts the chocolate punch ☕
- Ricotta Cheese – Adds moisture and richness
- Almond Milk or Coffee – Thins the batter and adds flavor
🍫 For the Ganache Glaze:
- Heavy Cream – The base of the rich chocolate drizzle
- Unsweetened Chocolate – Deep, bold flavor without added sugar
- Swerve Confectioners + Allulose – Keeps glaze smooth and glossy
👩🍳 How to Make Keto Chocolate Ricotta Cake
Preheat oven to 160 °C (325°F). Grease a large bundt pan (6-cup min). 🧈
Whisk together almond flour, cocoa powder, protein powder, baking powder, espresso (optional), and salt. 🥣
In a separate bowl, beat butter + sweetener until creamy. Add ricotta 🧀, then eggs 🥚 (one at a time), and vanilla.
Mix in dry ingredients, then pour in almond milk (or water/coffee). Batter should be thick and scoopable. 🍫
Spoon into pan, smooth the top. Bake 40–50 min, until set and springy. ⏱️
Cool in pan 20–30 min max, then turn out onto a rack. Let cool fully. ❄️
Heat cream to a simmer, pour over chopped chocolate 🍫. Let sit, then whisk in sweeteners + vanilla until smooth.
Drizzle glaze over cooled cake. Add keto chocolate chips or sprinkles if you like. ✨
Slice & enjoy this rich, fudgy keto treat! 🎉🍰
🍽 Storage Tips
- Store at room temp up to 3 days (covered tightly)
- Refrigerate for 1 week
- Freeze (unfrosted or glazed) for up to 2 months
📌 More Recipes You’ll Love
- 🍫 Fudgy Caramel Brownies – The Ultimate Gooey Chocolate Dessert
- 🍫 German Chocolate Poke Cake (Easy, Gooey & Crowd-Pleasing!) 🎉
- 🍫 Classic German Chocolate Cake (With a Twist!) 🇩🇪✨
- Easy Cheesecake Brownies with Swirls of Chocolate Bliss
📌 Pin this recipe for your next celebration — it’s rich, impressive, and totally keto-approved! 😍✨
Get Recipes on Pinterest
🍫 Keto Chocolate Ricotta Cake: A Decadent Low-Carb Delight
Description
This Keto Chocolate Ricotta Cake is a low-carb dream come true! Moist, rich, and deeply chocolaty, this gorgeous bundt cake is sweetened with allulose and topped with a glossy sugar-free ganache. It’s the perfect make-ahead dessert for any celebration all the indulgence, none of the guilt. 🎉🍫
Ingredients
Cake Ingredients
Ganache Glaze
Garnish
Instructions
-
Prep the Pan
Preheat oven to 325ºF (160ºC). Grease a large bundt pan (6+ cups) thoroughly with butter or nonstick spray.
-
Whisk Dry Ingredients
In a medium bowl, whisk almond flour, cocoa, protein powder, espresso powder, baking powder, and salt.
-
Cream Butter & Sweetener
In a large bowl, beat butter and sweetener for 2 minutes until light and fluffy.
-
Add Ricotta & Eggs
Mix in ricotta until fully combined. Add eggs one at a time, beating between each. Stir in vanilla
-
Combine & Add Liquid
Slowly mix in dry ingredients, then almond milk (or coffee). The batter will be thick but scoopable.
-
Bake
Pour into prepared bundt pan. Smooth the top and bake for 40–50 minutes until firm on top and a toothpick comes out clean.
-
Cool
Let the cake cool in the pan 20–30 minutes. Flip onto wire rack and cool completely. (Don’t leave in pan more than 60 min!)
-
Make Ganache Glaze
Heat cream in a saucepan until it just simmers. Remove from heat and stir in chopped chocolate. Let melt, then add sweeteners + vanilla.
-
Drizzle & Decorate
Let glaze cool for a few minutes to thicken. Drizzle over the cake and top with chocolate chips or sprinkles.