Hey, Want to Hear My Cake Story?
Okay, picture this: It’s Friday night, I’ve just realized (again) that my sweet tooth isn’t going anywhere, and my jeans are already a bit snug. Enter my Keto Chocolate Ricotta Cake! The first time I made it, I actually dropped half the cocoa powder all over the counter (don’t ask, it’s a long story involving a dog and a rogue whisk), but the result was so good, even my non-keto friends didn’t believe it was low-carb. And a little bit of chocolatey chaos is kind of my trademark now.
Why This Is the Cake I Keep Coming Back To
I make this cake when I want something decadent but not a sugar bomb. My family goes a bit wild for it (especially if I sneak in some extra dark chocolate chunks), and it’s basically my secret weapon for potlucks. Actually, I’ve even caught my sister stealing a slice for breakfast, which is sort of a family tradition now. The best part? It doesn’t taste like you’ve swapped dessert for cardboard—promise.
And if you’re as impatient as I am, you’ll appreciate that this doesn’t involve ten million steps or mystery ingredients you can only find in a posh health food shop.
What You’ll Need (And What to Swap in a Pinch)
- 1 1/2 cups almond flour (sometimes I use hazelnut flour if I’m feeling fancy or just ran out)
- 1/2 cup unsweetened cocoa powder (Dutch-process is richer, but regular works just fine—grandma claimed it had to be Ghirardelli, but honestly, store brand is okay)
- 1 cup ricotta cheese (full-fat is best, but part-skim works if that’s what’s lurking in your fridge)
- 3 large eggs
- 2/3 cup erythritol or other keto-friendly sweetener (I sometimes use monk fruit sweetener, which is a bit lighter)
- 1/4 cup unsalted butter, melted (coconut oil in a pinch—though it does add a tiny bit of coconut taste, which isn’t everyone’s thing)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- Optional: a handful of sugar-free chocolate chips (I throw these in when I’m feeling extra)
How I Actually Make This (With a Few Detours)
- Preheat your oven to 350°F (about 175°C). Grease an 8-inch round cake tin. Sometimes I just line it with parchment because I can’t be bothered to scrub later.
- In a big bowl, whisk together the almond flour, cocoa powder, baking powder, and salt. You might notice random clumps of cocoa—don’t sweat it. They’ll work themselves out (or not, but it still tastes good).
- In a separate bowl, mix the ricotta, eggs, sweetener, melted butter, and vanilla. I know you’re supposed to beat the eggs first, but I usually forget and just toss everything together. Works fine!
- Combine the wet and dry ingredients until you get a thick, luscious batter. At this point, I usually sneak a taste (for quality control, obviously).
- Fold in the chocolate chips if you’re using them. Don’t worry if the batter looks a bit dense—it always does at this stage.
- Pour the batter into your prepared tin. Try to spread it evenly, but honestly, it levels out pretty well in the oven.
- Bake for about 30-35 minutes. Start checking at 30; you want a toothpick to come out with just a few moist crumbs. Or, if you’re like me, poke it and hope for the best.
- Let it cool in the pan for 15 minutes, then turn out onto a rack. Or just leave it in the pan and eat with a spoon—I won’t tell.
Notes I Wish Someone Had Told Me
- If your ricotta is a bit watery, drain it for 10 min in a sieve—makes the cake less soggy. (Learned that the hard way…)
- Actually, I find it works better if you let the cake cool completely, as the flavors sort of bloom or meld—or whatever fancy word you’d use.
- Your cake might not rise a ton. That’s normal. It’s more of a fudge cake than a sponge.
When I Like to Change Things Up (And When I Shouldn’t Have)
- Once I swapped half the almond flour for coconut flour, but the cake turned out dry as old boots. Wouldn’t recommend.
- Adding espresso powder (like a teaspoon) brings out the chocolate flavor—my mum swears by it.
- A sprinkle of orange zest is surprisingly good, if you’re into that sort of thing.
Equipment—Or What I Use When I Can’t Find My Mixer
- Mixing bowls (obviously)
- Whisk or electric mixer (though I’ve used a big fork in a pinch and survived)
- 8-inch round cake tin (a square tin works if that’s all you have—just keep an eye on the baking time)
- Parchment paper (optional, but makes cleanup less of a pain)
How to Store It (But It Never Lasts Long Enough Anyway)
Technically, you can keep this cake covered in the fridge for 3-4 days. But honestly, in my house, it’s usually gone by midnight. If you do manage to hide some, it actually tastes better the next day—the chocolate flavor gets deeper.
Serving—What We Do at My Table
Sometimes I dust the top with a little extra cocoa powder or serve it with a handful of raspberries (just feels fancier, doesn’t it?). My niece loves it with a dollop of whipped cream, and, well, nobody complains about that. It’s also really good with a cup of strong coffee—seriously, try it. Oh, on special occasions I’ll drizzle a little peanut butter on top. Don’t knock it till you try it!
Things I’ve Learned (The Hard Way)
- Don’t skip letting the cake sit after baking—I once tried to slice it hot and ended up with chocolatey rubble instead of cake.
- If you use too much sweetener, it can get weirdly cooling or gritty, so measure carefully (but not obsessively).
- Baking time really does make a difference. Overbake and it’s a bit dry; underbake and, well, you might as well call it pudding (which isn’t always bad, just not what you expected).
Questions People Actually Ask Me
- Can I freeze this cake? Yep! Slice it first, wrap tightly. Defrost overnight, but honestly, I’ve eaten it frozen and it’s like a choccy icebox treat.
- Is it really keto? As long as you use the right sweetener and stick to almond flour, you’re golden. But double-check the ricotta carb count—some brands sneak sugar in. I learned that the annoying way once.
- Can I use mascarpone instead of ricotta? Probably, though it’ll be a bit richer and denser. I’ve done it when I ran out of ricotta and, honestly, I kinda liked it.
- What’s the best cocoa? I usually use whatever’s on sale, but if you want to splurge, Valrhona is amazing. Check King Arthur Baking’s cocoa guide if you want a deep dive.
- Where do you find keto chocolate chips? I get mine on iHerb (they ship pretty much everywhere), but you can just chop up a good sugar-free bar too.
- Is this cake fudgy or fluffy? Somewhere in the middle, honestly. If you want it super fudgy, use more ricotta and bake it a smidge less.
(Random aside: I once tried making this in a microwave mug in a fit of impatience. It was… odd. Not recommended unless you like chocolate lava that explodes everywhere.)
Ingredients
- 1 cup ricotta cheese, whole milk
- 3 large eggs
- 1/2 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup erythritol or keto-friendly sweetener
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
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1Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
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2In a large bowl, whisk together the ricotta cheese, eggs, melted butter, and vanilla extract until smooth.
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3Add the almond flour, cocoa powder, erythritol, baking powder, and salt. Mix until well combined and a smooth batter forms.
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4Pour the batter into the prepared cake pan and smooth the top with a spatula.
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5Bake for 35 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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