Iβll 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, βWaitβ¦ this is keto?β
Even my friendβs teenage son, who usually avoids anything healthy, went back for thirds. Yes, thirds. It completely disappeared before dessert was even officially served.
Thatβs when I knew I had something special.
This Keto Chocolate Ricotta Cake isnβt just a dessert. Itβs 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, itβs 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 youβll be hooked. π«
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:
π° A super moist, tender crumb
π§ A creamy texture thanks to ricotta
π« Deep, rich cocoa flavor
β¨ A glossy ganache glaze that takes it over the top
Itβs 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.
βοΈ Just 3.7g net carbs per slice
βοΈ Super rich and fudgy, with a melt-in-your-mouth texture
βοΈ Sweetened with keto-friendly options like allulose or Swerve
βοΈ Easy to make in a bundt pan = beautiful presentation every time
βοΈ Freezer-friendly and perfect for make-ahead gatherings π
βοΈ Large Bundt Pan (6-cup minimum) β for that beautiful shape π
βοΈ Mixing Bowls β one for dry, one for wet π₯£
βοΈ Electric Mixer β to cream butter and sweetener smoothly π
βοΈ Rubber Spatula β perfect for folding and scraping π₯
βοΈ Wire Rack β essential for cooling the cake evenly π¬οΈ
βοΈ Saucepan β for simmering your ganache glaze π«
βοΈ Whisk β to get that ganache ultra-smooth β¨
βοΈ Measuring Cups & Spoons β keto baking is all about precision π
π° For the Cake:
π« For the Ganache Glaze:
Preheat oven to 160β―Β°C (325Β°F). Grease a large bundt pan (6-cup min). π§
Whisk together almond flour, cocoa powder, protein powder, baking powder, espresso (optional), and salt. π₯£
In a separate bowl, beat butter + sweetener until creamy. Add ricotta π§, then eggs π₯ (one at a time), and vanilla.
Mix in dry ingredients, then pour in almond milk (or water/coffee). Batter should be thick and scoopable. π«
Spoon into pan, smooth the top. Bake 40β50 min, until set and springy. β±οΈ
Cool in pan 20β30 min max, then turn out onto a rack. Let cool fully. βοΈ
Heat cream to a simmer, pour over chopped chocolate π«. Let sit, then whisk in sweeteners + vanilla until smooth.
Drizzle glaze over cooled cake. Add keto chocolate chips or sprinkles if you like. β¨
Slice & enjoy this rich, fudgy keto treat! ππ°
π Pin this recipe for your next celebration β itβs rich, impressive, and totally keto-approved! πβ¨
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. Itβs the perfect make-ahead dessert for any celebration all the indulgence, none of the guilt. ππ«
Preheat oven to 325ΒΊF (160ΒΊC). Grease a large bundt pan (6+ cups) thoroughly with butter or nonstick spray.
In a medium bowl, whisk almond flour, cocoa, protein powder, espresso powder, baking powder, and salt.
In a large bowl, beat butter and sweetener for 2 minutes until light and fluffy.
Mix in ricotta until fully combined. Add eggs one at a time, beating between each. Stir in vanilla
Slowly mix in dry ingredients, then almond milk (or coffee). The batter will be thick but scoopable.
Pour into prepared bundt pan. Smooth the top and bake for 40β50 minutes until firm on top and a toothpick comes out clean.
Let the cake cool in the pan 20β30 minutes. Flip onto wire rack and cool completely. (Donβt leave in pan more than 60 min!)
Heat cream in a saucepan until it just simmers. Remove from heat and stir in chopped chocolate. Let melt, then add sweeteners + vanilla.
Let glaze cool for a few minutes to thicken. Drizzle over the cake and top with chocolate chips or sprinkles.
