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Keto Ricotta Cake

This keto ricotta cake is the perfect dessert for any occasion.

Made with finely milled almond flour, full-fat ricotta cheese, and sugar substitute, this cake is not only low-carb but also gluten-free.

It’s a low-carb Italian ricotta cake that is moist and loaded with flavor, making it a great recipe for anyone on a ketogenic diet.

The almond icing adds a sweet and nutty flavor that complements the cake perfectly.

Be sure to visit our keto cakes for all our low-carb cake recipes!

Keto Italian Ricotta Cake

keto Italian ricotta cake
Best keto Italian ricotta cake

This keto cake is perfect for any occasion, whether it’s a special celebration or just a sweet treat for you to indulge in that won’t kick you out of ketosis.

Clocking in at only 3 net carbs per slice, it’s an almond ricotta cake that you should add to your meal planner. It’s a delicious dessert you will want to make on repeat.

One of the great things about this recipe is that it’s easy to make. All you need is a bundt pan, some basic baking ingredients, and an electric mixer.

The cake takes about 45–50 minutes to bake, and the icing is made while the cake is cooling.

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Ingredients To Make This Keto Ricotta Almond Cake

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keto ricotta cake ingredients
Keto ricotta cake ingredients

Disclosure: Some of the links below are affiliate links, meaning that at no additional cost to you, I will earn a commission if you click through and make a purchase.

The following are all the simple ingredients needed to make this keto cake recipe. Note that the full printable recipe card is at the bottom of the page, along with the exact measurements.

  • Finely milled almond flour– You’ll want to measure and sift your almond flour, even if it’s finely milled, for the best results. This ensures that the cake texture is spot on.
  • Sugar substitute-This recipe calls for a granulated sugar substitute. Below I have listed my recommended brands. 
  • Eggs-The recipe calls for six large eggs, but don’t be alarmed; it does not have an eggy flavor.
  • Whole Milk Ricotta Cheese- Choose full-fat.
  • Heavy Cream
  • Butter-Choose unsalted butter and make sure it’s at room temperature so that it creams easily.
  • Vanilla & Almond Extract– Using a combination of vanilla and almond extracts gives the almond cake its classic flavor.
  • Baking powder-It’s the leavening agent that works best with heavy flour alternatives like almond flour.
  • Sea salt– Is best, but regular table salt also works. Salt helps bring out all the flavors in the cake.

Almond Icing

Tools Needed

keto almond ricotta cake baked in a large bundt pan
keto almond ricotta cake baked in a large bundt pan

I recommend using a sifter anytime a recipe calls for almond flour, including finely milled.

It makes a big difference in the outcome of the baked goods, as it ensures that no big pieces of almonds are in the batter for a tender cake. You’ll need to measure your almond flour first, then sift.

I bake this almond keto cake in a well-greased non-stick 9.5-inch ceramic coated 12-cup capacity bundt pan because it produces a beautiful cake every time.

However, if you prefer a loaf, you’ll need a 10×5 inch loaf pan. If you go this route, be sure to grease the pan well and line the bottom with parchment paper with an overhang to make it easier to remove the cake from the pan once baked.

You’ll need a mixing bowl and an electric hand mixer or stand mixer.

I always like to use a silicone spatula when using an electric mixer to scrape the sides of the bowl to ensure everything is being mixed well.

How To Make A Keto Ricotta Italian Almond Cake

Keto Ricotta Italian Almond Cake
Keto Ricotta Italian Almond Cake

Making this gluten-free ricotta cake is pretty straightforward.

Start by preheating your oven to 350 degrees and greasing a 12-cup bundt pan with solid butter. Then, measure and sift the almond flour, baking powder, and salt, and set it aside.

In a large bowl, use an electric mixer to beat the unsalted butter, sugar substitute, ricotta cheese, heavy cream, almond extract, and vanilla extract until the mixture is light and fluffy.

Add the eggs one at a time and combine well after each addition. Slowly add all the dry ingredients to the wet ingredients, several tablespoons at a time, until fully incorporated.

Spread the cake batter into the bundt pan and bake the cake on the center rack for 45–50 minutes until an inserted toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting it onto a baking rack.

To make the almond icing, melt 1/4 cup unsalted butter and set it aside to cool. In a small bowl, add the confectioner’s sugar substitute, salt, almond extract, and hot water to the melted butter.

Combine well, and drizzle over the top of the cake while the icing is still warm.

This cake needs no further embellishments as the creaminess of ricotta cheese does all the heavy lifting, but for a more simple cake, you can leave out the icing and serve with fresh berries.

Store any leftovers in an airtight container in the refrigerator for up to five days or freeze them for up to three weeks without the flavor or texture being affected.

Best Sugar-free Sweetener Options For A  Sugar-Free Ricotta Cake

Keto Ricotta Cake Featured Image
Keto Ricotta Cake

As far as which sugar substitute to use for this keto-friendly Italian ricotta cake, I have a few recommendations. If you are a regular on our site, you know I’m a huge fan of Lakanto Monk Fruit.

This is because the texture of Lakanto is spot on, and there is barely any aftertaste. It is a monk fruit and erythritol blend. If you have not given this all-natural sweetener a try, you have no idea what you are missing. 

I love that Lakanto Monk Fruit is all-natural and gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. And it has zero calories and zero glycemic impact.

That being said, I’m also partial to Swerve, another erythritol blend.

It works well in this ricotta cake and is a great choice if you are looking for a sugar substitute that has no bitter aftertaste and measures just like sugar.

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

I know some of you are stevia fans; if that’s you, you can use the stevia and erythritol-based brand Pyure in this recipe.

However, it’s important to note that if you are using Pyure, you will want to use 1/2 the amount called for in this recipe since it’s a much sweeter option.

Lastly, if you cannot easily find a more natural sugar substitute, you can also use Splenda with great success. You will want to use Splenda, which has a bulking agent. It’s the one that comes in larger bags.

I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product, and will be too high in carbs to be considered keto-friendly.

As far as the icing is concerned, you will need a sugar-free confectioner’s sugar option. Both Lakanto and Swerve have great ones to choose from.

I’ve given you many choices, but ultimately, your personal preferences when it comes to sweeteners should dictate what you use.

For more information on the best sugar substitutes to use on the keto diet, be sure to check out our guide.

Tag Us

Keto-friendly Italian Ricotta Cake
Keto-friendly Italian Ricotta Cake

I sure hope you give this keto-friendly Italian ricotta cake recipe a try and that once you do you will take a moment to tag us on Instagram and Facebook. It’s what keeps us encouraged to keep sharing and perfecting our recipes.

Do you know what goes fabulously with this recipe? My favorite nootropic coffee supplement. It’s a cup of coffee that gives you clean energy and pairs well with this recipe.

Grab Our Books

In case you don’t know, we have authored two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.

It’s my prayer that these keto cookbooks will help make keto a delicious breeze for you.

Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.

Looking for a surefire way to master your keto baking skills? Be sure to check out my tried and proven keto baking tips that will make you a pro in no time.

Join Our Jesus And Keto Movement 

Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.  We invite you to join our Private Facebook Group and see if it’s not the key you’ve been missing.

Note that once you click the link, you will be prompted to answer a few questions that ensure that you understand what this group stands for.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.

Fittoservegroup Keto App

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Fit To Serve Group App

Looking for a fast way to access our keto recipes? We’ve got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App, and it’s going to make your keto diet a delicious breeze!

Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.

Enjoy early access to recipes before they go live on the website. Plus, there are bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.

Search recipes by title, ingredients, keywords, and categories, and of course, every recipe shows complete nutritional facts. 

Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients. 

The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

Learn more by visiting our Fit To Serve Group App Page.

Keto Ricotta Cake Featured Image

Keto Ricotta Cake

Yield: 20
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Baking Time: 10 minutes
Total Time: 1 hour 5 minutes

This delicious keto Italian ricotta cake has a tender crumb that the creamy ricotta adds. Made with almond flour and almond extract, It's a low-carb cake that is gluten-free, sugar-free, and flat-out delicious!

Ingredients

Almond Icing

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease well with solid butter in a 12-cup capacity bundt pan.
  3. Measure and sift the almond flour, baking powder, and salt. Set it aside.
  4. In a large bowl, using an electric beat, the unsalted butter, sugar substitute, ricotta cheese, heavy cream, almond, and vanilla extract until light fluffy.
  5. Next, add the eggs one at a time; combine well after each addition.
  6. Slowly add all the dry ingredients to the wet ingredients, several tablespoons at a time, until fully incorporated.
  7. Spread the batter into the bundt pan.
  8. Bake the cake in the center rack for 45-50 minutes until an inserted toothpick comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before inverting to a baking rack.
  10. While the cake cools completely on the baking rack make the almond icing.
  11. Then drizzle the icing over the almond cake.
  12. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.


Almond Icing

  1. Melt the 1/4 cup unsalted butter and set aside.
  2. Add the confectioner's sugar substitute, salt, almond extract, and hot water to the cooled melted butter.
  3. Combine well and drizzle to the top of the cake while the icing is still warm.

Notes

I bake this almond keto cake in a well-greased non-stick 9.5-inch ceramic coated 12-cup capacity bundt pan because it produces a beautiful cake every time.

However, if you prefer a loaf, you'll need a 10x5 inch loaf pan. If you go this route, be sure to grease the pan well and line the bottom with parchment paper with an overhang to make it easier to remove the cake from the pan once baked.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 17.1gSaturated Fat: 6.9gCholesterol: 69mgSodium: 75mgCarbohydrates: 5.5gNet Carbohydrates: 3gFiber: 2.5gSugar: .1gProtein: 6g

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