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Keto Chocolate Ricotta Bundt Cake will Delight You!

Keto Chocolate Ricotta Bundt Cake
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A rich and moist Keto Chocolate Ricotta Bundt Cake that is perfect for satisfying your chocolate cravings while keeping it low-carb.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ½ cup unsweetened cocoa powder
  • 1 cup erythritol or preferred sweetener
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup ricotta cheese
  • ½ cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • ½ cup sugar-free chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
  2. In a large bowl, mix together the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, ricotta cheese, almond milk, and vanilla extract until smooth.
  4. Combine the wet ingredients with the dry ingredients and mix until well combined. Fold in the chocolate chips if using.
  5. Pour the batter into the prepared bundt pan and smooth the top.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • This cake can be frozen for up to 3 months.
  • For a richer flavor, add a pinch of espresso powder to the batter.

Nutrition

Find it online: https://bibodo.com/keto-chocolate-ricotta-bundt-cake-recipe/