Irresistible Keto Chocolate Ricotta Cake: A Low-Carb Dream Come True

Craving something sweet but staying low-carb? You’re in for a treat! This Keto Chocolate Ricotta Cake is creamy, rich, and chocolatey in all the right ways — the kind of dessert that feels indulgent but keeps you perfectly on track with your keto goals. Whether you’re celebrating a special occasion or simply rewarding yourself after a long day, this is the dessert you’ll reach for again and again.

Before we dive in — thank you for stopping by my kitchen corner! If you love guilt-free desserts like this one, be sure to subscribe to my newsletter for new keto-friendly recipes every week.

Overview of the Recipe

This Keto Chocolate Ricotta Cake is the perfect fusion of Italian elegance and modern low-carb baking. Imagine the light, moist texture of classic ricotta cheesecake paired with the deep, bittersweet taste of chocolate — all without refined sugar or heavy carbs.

Why you’ll love it:

• It’s low-carb and gluten-free.
• It’s rich, fudgy, and incredibly moist.
• It takes less than 10 minutes to prep.
• It tastes like a decadent dessert, but fits a keto lifestyle!

What it tastes like:
Each bite is creamy, lightly sweetened, and infused with dark chocolate flavor. The ricotta adds a cloud-like lightness, making it less dense than cheesecake but just as satisfying.

Perfect for:
Dinner parties, weeknight treats, or anytime those chocolate cravings hit!

Ingredients You’ll Need

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• 1 ½ cups ricotta cheese (whole milk)
• ¾ cup almond flour
• ½ cup unsweetened cocoa powder
• ½ cup powdered erythritol or monk fruit sweetener
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup melted unsalted butter or coconut oil
• Optional: a handful of sugar-free dark chocolate chips

Tools You’ll Need

• Mixing bowls
• Electric hand mixer or whisk
• 8-inch springform pan
• Rubber spatula
• Cooling rack

Suggested Substitutions

• Ricotta: Substitute with mascarpone or cream cheese for a denser texture.
• Almond flour: Use coconut flour (¼ cup only) if you prefer, but adjust liquids.
• Sweetener: Any keto-approved granulated sweetener works — erythritol, monk fruit, or stevia blend.
• Flavor boost: Add a splash of espresso or a pinch of cinnamon for deeper flavor.

How to Make Keto Chocolate Ricotta Cake

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Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease your springform pan with butter or coconut oil and line the bottom with parchment paper.

Step 2: Whip the Ricotta
In a large bowl, beat the ricotta cheese for 2 minutes until creamy and smooth. This step is key — it gives your cake that melt-in-your-mouth texture!

Step 3: Add Wet Ingredients
Add eggs, vanilla, and melted butter. Mix until silky and well combined.

Step 4: Combine Dry Ingredients
In another bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt. Gradually fold into the wet mixture.

Step 5: Pour & Bake
Pour the batter into the prepared pan. Tap gently to remove air bubbles. Bake for 35–40 minutes, or until the center is just set and a toothpick comes out slightly moist.

Step 6: Cool & Serve
Let the cake cool completely before removing it from the pan. Dust with cocoa powder or top with a dollop of whipped cream — keto-approved, of course!

What to Serve With Keto Chocolate Ricotta Cake

• Fresh raspberries or strawberries for a tangy contrast.
• A drizzle of sugar-free chocolate sauce.
• A shot of espresso or a glass of almond milk.

Pair it with Keto Strawberry Cheesecake Cups or Low-Carb Peanut Butter Cookies for a dessert trio that satisfies every craving.

Tips for Making It Perfect

• Use room temperature eggs for a smooth batter.
• Don’t overbake — the cake should still jiggle slightly in the center.
• For an extra chocolatey kick, fold in sugar-free chocolate chips before baking.
• Chill the cake before serving for a denser, truffle-like texture.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to 2 months — just wrap them tightly in parchment and thaw overnight in the fridge.

General Information

This recipe is inspired by the Italian tradition of using ricotta in desserts — light, creamy, and never overly sweet. I’ve adapted it for the modern keto lifestyle without losing the soul of the original. It’s perfect year-round but especially cozy in cooler months when chocolate cravings hit hard!

Frequently Asked Questions

1. Can I make this cake dairy-free?
Yes! Use dairy-free ricotta and coconut oil instead of butter.

2. What if I don’t have almond flour?
You can substitute with finely ground sunflower seed flour for a nut-free version.

3. Can I make cupcakes instead?
Absolutely! Bake in muffin tins for 18–20 minutes.

4. How do I know when it’s done?
The edges should be firm but the center slightly soft — it sets as it cools.

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Conclusion

This Keto Chocolate Ricotta Cake is proof that low-carb doesn’t mean low pleasure. It’s rich, satisfying, and unbelievably easy to make — the kind of dessert you’ll want to share (but secretly hope no one asks for seconds!).

If you loved this recipe, try my Keto Tiramisu Mousse or Almond Flour Brownies next.

Happy baking, friends — and don’t forget to pin it on Pinterest at Poulef Recipes!

Interactive Elements

If you make this cake, I’d love to see it! Leave a review below or share a photo on Instagram or Pinterest and tag @poulefrecipe.

Nutritional Information (Per Slice)

Nutrient	Amount
Calories	210
Fat	16g
Saturated Fat	5g
Protein	10g
Carbohydrates	6g (Net Carbs: 3g)
Fiber	3g
Sugar	1g
Sodium	110mg

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