Description
A delicious and guilt-free Keto Chocolate Ricotta Cake that satisfies your chocolate cravings while keeping your carb count low.
Ingredients
Scale
- 2 cups ricotta cheese
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or preferred keto sweetener
- 1/4 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, melted butter, and erythritol. Mix until smooth and well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the ricotta mixture, stirring until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, consider folding in 1/2 cup of sugar-free chocolate chips before baking.
- Serve with a dollop of whipped cream or a sprinkle of powdered erythritol for a decorative touch.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg