It's hard to come by a dense, moist cake on the keto diet, until now. We created this Cinnamon Ricotta Cake using a base of full fat ricotta cheese to ensure a moist outcome every time you make it! Make it for Sunday brunch, the next birthday party or the holidays, and it will never fail you.
The Perfect Keto Coffee Cake.
What I love most about this recipe, aside from it being nut-free, is that it's not overly sweet. While I love sweet, decadent desserts, this recipe is perfect for anytime of day. You can eat it with your keto coffee for breakfast, for an afternoon snack or for dessert after Thanksgiving dinner. It's versatile and can easily be tailored to your liking. Spruce it up with:
- Pecans or Walnuts
- Cream Cheese Frosting, or
- Pumpkin Pie Spice for a fall time dessert!
Low Carb Birthday Desserts
Matt's birthday is right around the corner and I can guarantee you this ricotta cake will be on his birthday celebration menu. With such impressive macros and large portions what's not to love? Some other great birthday desserts for a keto loved one are our Low Carb Ice Cream for the ice cream lovers and our Butter Cake for the cheesecake lovers!
Cinnamon Ricotta Cake
If you're looking for a simple dessert recipe that won't kill you with temptation, but will satisfy your sweet tooth, this recipe is for you. Make this on Sunday and have it all week long at work for breakfast - all your co-workers will be jealous of your macro friendly breakfast ricotta cake!
Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Ricotta Cake"
Cinnamon Ricotta Cake
Ingredients:
- 1/2 cup butter, melted
- 1 cup ricotta cheese full fat
- 1/4 cup Low Carb Sugar Substitute
- 4 large eggs
- 1 tsp vanilla extract
- 3/8 tsp liquid stevia
- 1/2 cup coconut flour
- 1 tbsp ground cinnamon
- 1/2 tbsp baking powder
Instructions:
- Preheat your oven to 325 degrees F and grease an 8 or 9 inch spring form pan with coconut oil spray.
- Melt the butter in a large mixing bowl and add the erythritol, eggs, ricotta cheese, vanilla extract and stevia and combine using a hand mixer.
- Add in the coconut flour, cinnamon and baking powder and combine once more until uniform in texture.
- Pour the batter into the greased pan and spread evenly using a spatula.
- Bake for 55-60 minutes until firm and browned on top.
- Allow to cool for 10 minutes prior to serving.
- Best stored in an air tight container or zip top bag in the fridge up to 10 days.
Notes
Serving Size: 1 Slice
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Megha is spot on: it’s a moist, not-too-sweet cake. Used a regular 9 inch circle cake pan, baked for 40 minutes. I didn’t let it brown on top at all. I wonder if that’s how it stayed moist??? I didn’t vary the ingredients at all. I will definitely make this again. THANKS guys!
Could I use maple flavoring instead of cinnamon? If so how much?
Thank you
Your recipes are the best
Wondering, to make it chocolate would you add cocoa powder or melted chocolate. Love this cake by the way,just wanted to try something different next time.
You could try either. The cocoa powder usually acts a little like flour so it may add more dryness to the cake depending on how much you use.
Made it this evening as per the recipe and it came out pretty much perfectly. Super easy and didn’t even need to pull out the hand mixer. Tastes great and filled the house with a lovely cinnamon aroma while baking. It probably would be nice with some cream cheese topping or something similar but yeah, it’s great just on it’s own. I’m taking a piece to work for my evening snack tomorrow (working the late shift). Big thumbs up from me! Thanks guys?
It’s been pretty cool and autumn-like where I live right now, so I knew I needed for cinnamon in my life! This cake is awesome! It is moist, and almost melts in the mouth. I don’t use stevia, so I omitted the liquid stevia drops and just used monk fruit sweetener in place of erythritol. I have a convection oven, and baked it for 55mins. It came out perfect and made the house smell like autumn! My husband suggested my usual whipped cream cheese frosting and it just added that extra deliciousness.
Thanks for the awesome recipe!
We are so happy to hear that you enjoyed it!
When I saw this recipe, I thought great idea ricotta cheese in a cake. Then I read one of the comments about it being very dry and didn’t want to utilize the ingredients if there was a chance of that happening. Then I thought about your Rosemary and Garlic Coconut Flour bread recipe that I have made quite a few times. Recently, I switched a few ingredients out on that recipe and made the most delicious cinnamon bread, moist, soft, cinnamon-y, practically like cake itself. It was like french toast when fried in butter. I omitted all the herbs and added instead 4 Tbs erythritol, 1 tsp vanilla and a big heaping tsp of cinnamon. Knowing how great this was, like cake even, I probably would not make this ricotta recipe, especially since a reviewer said it was very dry. Your bread recipe is awesome, and I have since made a “banana” walnut bread out of it too, omitting the cinnamon, but adding a handful of chopped walnuts and a big tsp of Watkins nonGMO banana extract along with the erythritol. Afterwards, fried it, and topped it with Watkins pancake syrup to which I added Watkins maple extract. Seriously, either toasted or fried and topped with the syrup, your basic recipe for rosemary bread is now on steroids in a few different ways. Really appreciate your work, both of you, and thought you might like to hear how some variations turned out utilizing cinnamon.
Right now, I am visiting Belize, whereI have been unable to find coconut flour. What I have found, though, is garbanzo bean flour and flaxseed meal. Would eith of those substitute in for the coconut flour in your recepies? Also, would coconut sugar substitute for the erythritol.
Thank you in advance!!
Any body just use a glass 8 inch square baking dish?
Is there a purpose for using ricotta let’s say over using cottage cheese? Not a huge fan of ricotta texture so wondered if there was a specific Keto reason for the use of ricotta in this one. Thanks!
Hi Todd! Cottage cheese actually has more carbs in it, so that’s probably why.
Can I replace the coconut flour with almond flour?
Coconut flour and almond flour can not be substituted one-for-one. Coconut flour is much more absorbent than almond flour, so typically between 3-4 parts almond flour for every one part coconut flour will work.
Substituted butter for olive oil, and the ricotta for 1/2 Cup cottage cheese, 1/2 Cup sour cream. Added cardamom, nutmeg, and cloves…drizzled with glaze made from almond milk and powdered swerve…dope.
Lolo, you confused me a little. You mean you substituted olive oil for the butter and cottage cheese for the ricotta, right?
Also, the only sweeteners I can use are the artificial ones. All the sugar alcohols and stevia give me bad stomach aches. I’m going to check the conversion guide to see if I can figure out how much Splenda to use.
I’d like to know why you couldn’t just use stevia powder instead of erythritol? and would the measurement be a 1/4 c. stevia powder, without the liquid stevia?
You can use whatever sugar substitute you want. You can check out our “Best Sugar Substitute” article and our Low Carb Sweetener Conversion Guide.
Made this yesterday. Great flavor, but off the charts dry! My kids put it in a bowl of milk to eat it, but I can’t do that on keto. May try making a version of the olive oil cake with cinnamon instead.
As you said, it looks perfect for a brunch! I usually pack some keto biscuits to go to work but now, you have given me an excellent option!! The funny thing is that as soon as I saw your video, I could smell the cinnamon 🙂
Just a suggestion: I usually print your recipes (many!) and they used to come with the photo, now the configuration comes plain with no pic. One of the things I like the most of your site is that you actually make the recipe to show that it works and then we have a visual reference for what we should get. But printing your recipe is not helping anymore unless I add a photo. Could you please fix that?
Thank you!
I agree, a picture would be great too. But, hubby also hates wasting lots of colored ink, so a small pic would be cool!
Love love love KC!
I made this recipe yesterday. I can’t believe how good this cake is. Itself, as a cinnamon cake is awesome… moist enough, sweet/not sweet enough, 1/8 of it as a portion it is a very good piece, but now, I am thinking of all possibilities! I can make my keto birthday cake with this recipe!! I can actually have a birthday cake!!!
It is a perfect base for keto kuchen! And yes, as shown in the video, smaller container makes more attractive piece of cake. 100% recommended! Try people! Thank you so much Keto Connect!
Recipe looks amazing. 3/8 tsp stevia?? How many drops would that be?
Thank you!
Hi Jodi, Sweet Leaf has a conversion chart for all sweeteners. I have been using Sweet Leaf concentrate for years and although you have to get used to how much to use for your taste I love it. It is the only concentrate that is as if you made it at home. 🙂
http://sweetleaf.com/wp-content/uploads/2016/09/019102_WNB_ConversionChart_REV.pdf
My springform pan is 12 inches, so my cake is very this, but it tastes and smells delicious!
It says right under the recipe…….servings: 8 slices. Every one of their recipes is formatted the same way, yet this question is asked on every single one. You guys have way more patience than I. Between this and the substitution questions, I wouldn’t be able to handle it.
When your nutrition information says “one slice”, it would be good to know how many slices in the cake. My slice might be 1/3 of the cake. Can you please clarify? It looks like in the picture it’s cut into eight pieces. Would that be the size you’re referring to when you say one slice?
Kimber, I notice that the recipe says 8 servings, so one serving would be one eighth of the cake if you cut it into 8 equal pieces.
It says at the top of the recipe that it makes 8 slices so 1 slice would be 1/8 of the cake.
Hello Number,
It says right above the ingredient list that the recipe makes 8 servings 🙂
It says 8 servings – cut your cake into eight slices.
It said 8 slices at the top of recipe below title.
it 8 slices, it written above.
While it might not be in the best place, the amount of servings is listed in section right above the ingredients. So, you’re right, it makes 8 servings.
It says above that there are 8 servings, so 1/8 of the cake.
It says 8 servings in recipe…
It says there are 8 servings….
8 slices bud.
Why liquid stevia? Can I do w/o?
That’s my question. Is the stevia absolutely necessary? I ask because I am very allergic to stevia.
Hi Julie! We are sorry to hear that. You can use whatever sugar substitute you want. You can check out our “Best Sugar Substitute” article and our Low Carb Sweetener Conversion Guide. That will help! 🙂
What other sweetener can you use if you don’t like liquid stevia?
You can use whatever sugar substitute you want. You can check out our “Best Sugar Substitute” article and our Low Carb Sweetener Conversion Guide.