Ingredients
- 1 1/2 cups (375 g) ricotta cheese, well-drained
- 3/4 cup (75 g) almond flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 3/4 cup (150 g) erythritol or preferred keto sweetener
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Optional: 1/4 cup sugar-free chocolate chips
Step-by-Step Instructions
Step 1: Preheat Oven
- Preheat your oven to 175°C (350°F).
- Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, combine almond flour, cocoa powder, baking powder, and salt.
- Whisk until fully blended.
Step 3: Prepare Wet Ingredients
- In a large bowl, beat the ricotta cheese, eggs, sweetener, and vanilla extract until smooth.
- Gradually fold in the dry ingredients until a smooth, thick batter forms.
- Optional: gently fold in sugar-free chocolate chips for extra chocolate bursts.
Step 4: Pour into Pan
- Transfer the batter into the prepared springform pan and smooth the top with a spatula.
Step 5: Bake
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
Step 6: Cool
- Let the cake cool in the pan for 10–15 minutes, then remove the sides of the springform pan.
- Allow the cake to cool completely on a wire rack.
- Optional: chill in the fridge for 1–2 hours for firmer texture and easier slicing.
Step 7: Serve
- Slice and serve as-is, or top with:
- Whipped cream (unsweetened or lightly sweetened with keto sweetener)
- Berries (like raspberries or strawberries)
- Cocoa powder dusting
💡 Tips:
- Make sure ricotta is well-drained to avoid excess moisture.
- Almond flour gives a soft texture, but finely ground almond flour works best.
- This cake keeps well in the fridge for 3–4 days and can be frozen for longer storage.
