Name: Keto Chocolate Ricotta Cake – Sweet Easy Recipes You'll Crave
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 cup butter, softened; 1/2 cup granulated sweetener (like erythritol); 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup almond flour; 1/4 cup cocoa powder; 1/4 teaspoon salt; 1/2 teaspoon baking powder; 1 cup ricotta cheese; 1/3 cup sugar-free chocolate chips

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You know how some cakes whisper your name every time you walk past the fridge? Well, this one yells it. Loudly. This Keto Chocolate Ricotta Cake is one of those desserts that makes you question if it’s truly low carb. It’s smooth, deeply chocolatey, and laced with the kind of creamy goodness only ricotta can offer. I first baked this when I was craving something sweet but didn’t want to do the whole sugar crash thing. And let me tell you—it’s like having your chocolate cake and eating it too. It’s gluten-free, low carb, and did I mention it’s made in one bowl? One. Single. Bowl. Less mess, more time to sneak a few bites while it cools. Whether you’re new to keto baking or just looking for a dessert that doesn’t taste like compromise, this cake’s got your back. Even my non-keto friends polished off their slices without blinking. And that, my friend, is the mark of a winning dessert.

1) Key Takeaways
2) Easy Keto Chocolate Ricotta Cake Recipe
3) Ingredients for Keto Chocolate Ricotta Cake
4) How to Make Keto Chocolate Ricotta Cake
5) Tips for Making Keto Chocolate Ricotta Cake
6) Making Keto Chocolate Ricotta Cake Ahead of Time
7) Storing Leftover Keto Chocolate Ricotta Cake
8) Try these Desserts next!
9) Keto Chocolate Ricotta Cake
10) Nutrition

1) Key Takeaways

This cake is a one-bowl wonder that’s both keto-friendly and ridiculously chocolatey
Ricotta adds creaminess without overpowering sweetness—no frosting needed
Low carb but full of flavor—it’s not just for people on a diet
Tastes even better the next day (yes, we tested that theory… repeatedly)

2) Easy Keto Chocolate Ricotta Cake Recipe

If you’ve ever found yourself in the mood for something rich, chocolatey, and secretly low carb—this one’s for you. This sweet easy recipe pulls double duty: it satisfies your dessert cravings and keeps you on the keto track. The best part? It comes together in one bowl, no fancy mixers or food processors in sight.

I first made this cake on a Sunday night when the chocolate craving hit me like a ton of bricks. I didn’t have flour, didn’t want to deal with cleanup, and needed something sweet fast. What came out of the oven was surprisingly tender and deeply cocoa-rich, with the ricotta lending it a light creaminess I wasn’t expecting.

This keto chocolate ricotta cake checks every box. It’s one of those sweet easy recipes that’s shockingly good even if you’re not following a keto lifestyle. Whether it’s a weeknight craving or a dessert for a get-together, this one won’t let you down.

3) Ingredients for Keto Chocolate Ricotta Cake

Butter: Start with softened butter. It’s your base and brings a deep, rich flavor that pairs well with cocoa. If you forget to leave it out, a few seconds in the microwave (no melting!) can help.

Sweetener: Use a granulated sugar substitute like erythritol or monk fruit. It blends smoothly and keeps the cake on the sweet easy recipes path without the sugar spike.

Eggs: Three large ones. They help hold the whole thing together and add moisture. Crack them like you mean it.

Vanilla Extract: Just a splash makes a big difference. It ties all the flavors together and softens the cocoa’s bitterness.

Almond Flour: This is what keeps things low carb but still tender. Go for finely ground almond flour, not almond meal.

Cocoa Powder: Unsweetened and dark. If you love chocolate, don’t skimp here. Use the good stuff.

Salt: Just a pinch to balance the sweet and make the chocolate shine.

Baking Powder: Gives the cake just enough lift without being airy. You want dense, not dry.

Ricotta Cheese: The star. It makes the texture unbelievably smooth. Full-fat works best for keto and for flavor.

Chocolate Chips: Sugar-free ones, tossed in at the end. They melt slightly while baking and give you gooey pockets of joy.

4) How to Make Keto Chocolate Ricotta Cake

Step 1. Preheat your oven to 325°F and grease an 8-inch springform pan. This part sets the stage, so don’t skip it.

Step 2. In one big bowl, beat the softened butter with the sweetener until it looks light and fluffy. This is where the air comes in, and it helps with texture later.

Step 3. Add eggs one by one, mixing well each time. Then stir in the vanilla extract—your kitchen will start to smell amazing.

Step 4. Dump in the almond flour, cocoa powder, salt, and baking powder. Stir it until there are no weird lumps.

Step 5. Fold in the ricotta gently. It’ll look a little messy at first, but trust the process. Once smooth, mix in the chocolate chips.

Step 6. Spread the batter into your prepared pan and smooth the top with a spoon. Pop it into the oven and bake for 35 to 40 minutes.

Step 7. Let it cool in the pan before slicing. This is the hardest step. The smell will tempt you, but patience pays off here.

5) Tips for Making Keto Chocolate Ricotta Cake

Let’s talk texture. One thing that makes or breaks a low carb dessert is how it feels in your mouth. Overmixing? That’s a quick way to a rubbery mess. Just stir until things are smooth and move on.

For flavor, use a good quality cocoa powder. I’m talking the kind that makes you pause for a second because it smells like a chocolate shop. This cake is built on that base, so don’t use the dusty stuff in the back of your pantry.

If you want the best rise without turning the cake into a sponge, level your baking powder. Scoop, then scrape. Oh—and those sweet easy recipes that call for patience? This is one of them. Let it rest after baking to really settle the flavors.

6) Making Keto Chocolate Ricotta Cake Ahead of Time

This cake is actually better after a chill session in the fridge. Not just okay—better. That’s what makes it perfect for meal prep or when you’re hosting.

Bake it the night before, let it cool completely, then cover it tight and stick it in the fridge. It sets up beautifully and the chocolate flavor deepens overnight.

Want to serve it warm? A quick trip in the microwave does the trick. Just don’t overdo it or you’ll lose that soft ricotta bounce we love.

7) Storing Leftover Keto Chocolate Ricotta Cake

Leftovers? That’s wishful thinking. But if you do manage to save a slice or two, here’s how to keep them just right.

Store slices in an airtight container in the fridge. They’ll stay good for up to five days, though mine usually disappear faster.

Wrap individual slices if you want a grab-and-go dessert. This cake is a sweet easy recipe that holds up well, even after a few days.

8) Try these Desserts next!

9) Keto Chocolate Ricotta Cake