Keto Ricotta Cake

Keto Ricotta Cake – Low-Carb Gluten-Free Breakfast or Dessert!

This keto ricotta cake is amazing! So yummy and filling! You can finally have cake for breakfast on a keto diet!

Keto Ricotta Cake

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!

Ricotta Cake For Breakfast

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!

How To Make Ricotta Cake

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!

Keto Ricotta Cake

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!

Lowcarb Gluten-Free Keto Ricotta Cake

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!

Keto Ricotta Cake

This keto ricotta cake is amazing! What a perfect low-carb breakfast idea! So easy to make and so delicious!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: coconut flour, ricotta
Cooking Method: Oven
Diet: Gluten-Free, Keto / Low-Carb, Vegetarian
Servings: 8 servings
Calories: 130kcal

Recipe Video

Ingredients

  • 2 eggs
  • 16 oz ricotta
  • 1/4 cup coconut flour
  • 1/2 cup erythritol or other sweetener
  • 1/2 tsp salt

Instructions

  • 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.

Nutrition

Calories: 130kcal | Carbohydrates: 4g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 216mg | Potassium: 74mg | Fiber: 1g | Vitamin A: 310IU | Calcium: 124mg | Iron: 0.5mg

 

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37 replies
  1. Marie
    Marie says:

    I only had 15oz ricotta cheese an used 1/4c swerve. Still turned out great!! Will use a little more swerve for more sweetness if I’m having a sweet craving.

    Reply
  2. Laura
    Laura says:

    I am not sure what I did wrong but mine had about a 3rd of the height as shown in the picture. Tastes good but would have preferred less dense

    Reply
  3. Tracy Bremmer
    Tracy Bremmer says:

    I made this last night for a small group of friends who are not following keto or even sugar free. I served it warm with a homemade keto vanilla ice cream and some fresh muddled berries and mint. It was a huge hit. So smooth, so incredibly decadent. Thanks for the recipe!

    Reply
  4. Melia
    Melia says:

    I saw the reply about using the same amount of almond flour if subbing for coconut flour. I thought you always needed to use more almond flour when making this kind of substitution. Just wanted to confirm. Thanks!

    Reply
  5. Denise Walsh
    Denise Walsh says:

    Why don’t you think it would freeze well? Has anyone tried freezing? I just made two cakes, I was planning on freezing one. Unfortunately I didn’t read these posts till now. I’ll post later about how it was after being frozen. I’m away on vacation soon, so it will be awhile before I take it out of the freezer.

    Reply
  6. Kimberly Pluss
    Kimberly Pluss says:

    I made this once before , I added some herbs and more cheese! This time I am adding less sweetener and adding bacon and of course more cheese!! Thank you for posting this recipe!
    Kimberly

    Reply
  7. Monika
    Monika says:

    Hi there,

    Can I use just egg whites instead of whole eggs? If so, would it require more egg whites?

    P.S. This looks so yummy! Going to try making it tonight!

    Reply
  8. Mary Kay
    Mary Kay says:

    Excellent recipe! Very delicious. I added a little unsweetened cocoa for a chocolate version and was quite pleased. You didn’t feel cheated at all with this being a low Carb recipe. It was also very filling.

    Reply
  9. Diedra
    Diedra says:

    Hi Melanie! Your ricotta cake looks delicious and I’d love to make it with your walnut crust recipe. My question is whether I should bake the crust in its entirety before adding the ricotta cake filling.
    Thanks,
    Diedra

    Reply

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