This keto ricotta cake is amazing! So yummy and filling! You can finally have cake for breakfast on a keto diet!
This ricotta cake is high in protein, so it’s super filling and makes a perfect breakfast! A slice of this low-carb cake will surely keep you full until lunch! If you are tried of eating eggs for breakfast day in and day out, this ricotta cake is exactly what you need!
This keto ricotta cake is very easy to make and uses just 5 ingredients: ricotta, eggs, coconut flour, salt and erythritol. If you’d like, you can substitute erythritol with any other low-carb sweetener of your choice. All you need to do to make this cake is mix all ingredients in a bowl, pour into a non-stick pan and bake – it’s that simple!
Another awesome thing about this ricotta cake is that it’s basically a make-ahead breakfast. You can store it a refrigerator and eat a slice each day for a week! It’s also portable – put a slice of ricotta cake in a ziploc bag and take with you to eat later! Easy and yummy! And if you are looking for more low-carb breakfast ideas, also check out my keto yogurt breakfast cups – you can also make a bunch of them and have them waiting for you in a refrigerator!
This low-carb cake has no crust – whatever you see on the pictures is an illusion of crust that I created by pressing around the perimeter of the pan with a fork 🙂 But if you are looking for a low-carb crust, check out my walnut crust recipe – you’ll love it!
If you like this keto ricotta cake, you will also love these other keto recipes:
Keto Bread That Tastes Like Real Bread – truly the best ever, this is the only keto bread recipe you’ll ever need!
Keto Walnut Pie Crust – this keto pie crust recipe is using ground walnuts instead of graham cracker crumbs. I actually prefer it over the real graham cracker version!
Keto Ground Beef And Cabbage Casserole – so easy to make and uses simple everyday ingredients, this is a perfect comfort food!
Keto Meatballs – who needs bread crumbs anyway, these lowcarb meatballs are tender and mouthwatering!
Keto Chips – these cheesy chips are so crunchy and addictive!
- Preheat the oven to 350F. Spray a non-stick 9-inch round or 8x8-inch square baking dish with non-stick cooking spray.
- Whisk the eggs in a bowl. Add ricotta, coconut flour, erythritol and salt and mix until combined.
- Transfer the ricotta mixture into a baking dish.
- Put the ricotta cake in the oven and bake for 45 minutes. Let cool completely before slicing. Store in a refrigerator.