Ingredients
Scale
- 2 cups almond flour
- 1/3 cup cocoa powder
- 1/3 cup chocolate whey protein powder
- 2½ tsp baking powder
- 1 tsp instant espresso powder (optional)
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2/3 cup granular sweetener
- 1 cup ricotta cheese, room temperature
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup almond milk, water, or leftover coffee
- 1/2 cup heavy whipping cream
- 2 ounces unsweetened chocolate, chopped
- 3 tbsp Swerve Confectioners
- 2 tbsp allulose
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips (or keto sprinkles)
Instructions
- Preheat your oven to 325°F and grease a large bundt pan.
- In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat softened butter with sweetener until creamy. Mix in ricotta, eggs (one at a time), and vanilla extract.
- Combine dry ingredients with wet mixture until just mixed. Add liquid of choice until incorporated.
- Pour batter into the bundt pan and smooth the top.
- Bake for 40 to 50 minutes until firm to touch. Cool in the pan for 20 to 30 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg