Keto Ricotta Cake – Low-Carb Gluten-Free Breakfast or Dessert!
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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!
Keto Ricotta Cake
Recipe Video
Ingredients
- 2 eggs
- 16 oz ricotta
- 1/4 cup coconut flour
- 1/2 cup erythritol or other sweetener
- 1/2 tsp salt
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
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
Hey Melanie is this more like a custard cake?
No, it’s not a custard. I’d say it’s more dense than a cheesecake.
Looks great, does it freeze well? thanks
I haven’t tried freezing it, but I don’t think it would freeze well. It should be good for a week in a fridge.
I froze it, air tight, works well!
Thank you this is soooo good
Could you substitute Almond Flour for the Coconut Flour?
Yes, you can use the same amount of almond flour instead of coconut flour.
Just made this-SO good! Thank you for sharing!!
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.
I wonder if you could add some of the flavored stevia?
Yes, you sure can!
wondering what size pan did you use? it looks like a loaf pan?
thanks
On the photos is a triple portion of the recipe cooked in a 9 x 13 ceramic baking pan.
Well that explains why mine turned out soooo thin
Bobby, I feel your pain. Seriously, this would have been good to know! A nine inch round pan made mine come out about 1/2 inch thick. Melanie, please correct the pan used and note you made a triple batch for the next who, like me, made the recipe without reading the comments. Thanks!
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
On the photos is a triple portion in a much bigger pan too.
I used vanilla extract too and it was very good. If i triple the recipe, how long do I cook it?
50 min in a 9×13 baking dish, or until the middle is not jiggly.
Would part skim ricotta work as well?
Yes, it would work.
Could you add vanilla to this? Anyone try it?
Yes, it tastes great with vanilla!
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!
Has anyone added lemon ?
It’s really good with fresh lemon juice added!
Can I use almond flour instead?
Yes, same amount.
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!
I haven’t tried substituting it myself, but have heard other people successfully making it with equal amount of almond flour.
I have made this 3 times now and I love it. I bragged about it so much at work I had to share it and they loved it.
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.
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
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!
Yes you can, use 3 egg whites instead of 2 eggs.
Thank you :)
So easy and such a great taste!! Thanks for a great recipe!
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.
How much cocoa powder did you add?
I used about a quarter cup, turned out great!
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
You can pre-bake the walnut crust and then add ricotta filling, or you can add ricotta to the raw crust right away – it’s yummy either way!
Thank you so much for the quick response, Melanie! I’m excited to give it a try!
Hi Melanie,
The ricotta cake is great. I followed the directions as written. Next time I will try other flavors and/or the crust. Thanks for a quick and easy recipe!
I’d like to make this in individual portion mason jars. How long should I bake it?
I’m guessing 35-40 minutes. It’s ready when the center is no longer jiggly. If you make it, please post how long it took to bake.
Delicious and insanely easy. Going to make double the size and maybe add strawberries and whipped cream to create a second layer.
I made it!! It was so easy and delicious! My hubby was skeptical, but he loved it! I maserated strawberries and blackberries and made whipped cream, all with monk fruit sugar! Wish I could post a pic, it was AMAZING!!!!
I’ve made this once already and love it! I old like to try and add some blueberry and a little lemon juice. Do you think that’s possible?
Yes, those would be great additions!
I just made it and it tastes great, but very dry. Any suggestions?
You can try reducing the amount of coconut flour to 2 tbsp
This recipe is so easy to make. The ricotta cake is delicious. I added blueberries and it was awesome.
Wow ! , It melts in your mouth .delicious..that’s a winner..better than cheesecake
https://photos.app.goo.gl/WoAuLznLz5sGo3yT6
I have never baked anything in my life and had a tub of ricotta I needed to use. I doubled the recipe and use monkfruit/erythritol sweetener. It came out the perfect consistency. I had frozen blueberries and whipped cream for a side. Very good recipe!
Forgot to add that I used a 9.5 springform pan.
Had a tub of ricotta to use up, so was looking for recipes to use it up quickly. The recipe seemed like it could be pretty adaptable so I split the recipe in two, added monkfruit, vanilla and cinnamon to one half and served it with a berry mix, and for the other half I skipped the sweetener, added about half a cup shredded havarti, some cubed Spam I had in the fridge, a couple shakes of Frank’s Red Hot sauce, some fennel and some herbs. Both were delicious, and have been added to our dinner and dessert rotations for sure. I love these kinds of recipes, where you can add a bit of this or that depending on what’s in the fridge…
It was like having dessert for breakfast, but guilt-free!
It’s the perfect way to satisfy my sweet tooth buttttttt in diet mode 😂😍
I made this for Thanksgiving tomorrow and it’s really yummy! I added some cinnamon and nutmeg to give it just a tiny kick and it’s perfect. The recipe is so easy and is definitely going in my regular rotation. If it matters to anyone, I used a round silicon cake pan and cooked it in a toaster oven. Came out great!