When most people hear “cake”, they immediately think of those sugar-packed concoctions that take ages to make and make you fat just by looking at them. Well, not this keto ricotta cake! It literally includes just a handful of ingredients and takes 40 minutes to make, baking and all. You can also experiment quite readily, depending on what you have in the fridge at the moment. Ricotta, curd, cottage, any of these will work, albeit with a slightly different texture.
The Ricotta cheese gives this low-carb cake a beautiful soft and moist texture. It also ensures that while it is indeed low-carb (a couple pieces has 8g of net carbs), it still has plenty of healthy fats and protein (29g and 17g respectively). While it’s a delicious sweet treat, it will also double as satiating snack at virtually any time of day! This keto cake is easily one of my favorite keto ricotta recipes.
A note on sweeteners for this recipe
As far as sweeteners, you can use any zero-calorie option like stevia, monk fruit, erythritol or a blend. Going with a blend typically enables you to get the best taste as stevia, for example, has a slightly bitter aftertaste, whereas erythritol has a cooling effect when consumed. You should always strive to dissolve the sweetener to the best of your ability so you don’t get any lumps or inconsistencies in the finished product.
How will this keto ricotta cake keep?
You can store this cake in an airtight container in the fridge for around 4-5 days. In the fridge, it will harden a little. If you prefer it nice and soft, it will keep in a container at room temperature for 2-3 days.
See also: Soft Keto Ricotta Cookies
No Fuss Keto Ricotta Cake
- 1 large Mixing bowl
- 1 oven-safe Cake or baking tin
- 350 grams Ricotta cheese (substitute for curd if you prefer)
- 70 grams Erythritol powder
- 2 large Eggs
- 30 grams Coconut flour
- 2 tbsp Coconut oil (refined; melted)
- 1 pinch Salt
- 5 grams Baking powder
- Set oven to 350 F (180 C). While we wait for it to heat up, let’s prepare the mixture!
- Crack 2 eggs and whisk using a fork in a large mixing bowl
- If you're using erythritol granules, run them through a blender until you've created a nice fine powder
- Add the erythritol and mix once again to make sure it’s dissolved fully
- Finally, add 350 grams of ricotta, 30 grams of coconut flour, 2 tablespoons of melted coconut oil and a pinch of salt. Mix thoroughly.
- Prepare your oven-safe tray and line with a baking sheet so it doesn’t stick.
- Once your oven is at heat, add the baking powder to the mix, stir lightly and pour it in the tray
- Bake for 30-35 minutes and then leave to cool before cutting & serving
- You can decorate with some fresh strawberries 🍓 or another type of berry on top