Keto Chocolate Ricotta Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, moist low-carb chocolate cake made with almond flour and ricotta cheese, sweetened with keto-friendly sweeteners. Decadent and fudgy, it satisfies chocolate cravings without the sugar.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 cups almond flour
- 1/3 cup cocoa powder
- 1/3 cup chocolate whey protein powder (see expert tips for alternatives)
- 2½ tsp baking powder
- 1 tsp instant espresso powder ((optional))
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2/3 cup granular sweetener (I used allulose)
- 1 cup ricotta cheese (room temperature)
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup almond milk, water, or leftover coffee
- 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)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 132mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 187mg
- Calcium
- 106mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 132MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.