Moist and fluffy Low Carb Apple Ricotta Cake made with almond flour and creamy ricotta, it bakes into a tender crumb with a subtle apple flavor that's naturally gluten free and low in carbs.
Perfect as a cozy fall dessert or a simple treat with your morning coffee, this cake proves you don't need sugar or wheat to enjoy a comforting slice of apple cake.
If you love this low carb apple ricotta cake, you'll definitely want to try some of my other apple recipes. My Low Carb Apple Cheesecake Bars are a fall favorite, while my Low Carb Apple Cinnamon Muffins are soft and moist with just the right amount of apple flavor. I can't forget about my Sugar Free Apple Crisp recipe; it's a fan favorite.
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Why you'll love this low carb apple ricotta cake
Nutritional Benefits
It's lower in carbs with 10g per slice, higher in protein (10g) than traditional cakes and it's gluten-free and made with minimal ingredients.
Versatility
With it's subtle apple flavor, this no sugar added apple ricotta cake can be enjoyed for breakfast, brunch or dessert.
Flavor Profile
The creamy, slightly tangy mix of ricotta and sour cream pairs beautifully with the tart apples, creating a rich yet fresh flavor that's balanced and not overly sweet.
You might also enjoy these Low Carb Apple Cinnamon Donuts.
Ingredients You'll Need
- Unsalted butter: creamed with the sweetener until light and fluffy, creating the base of the batter.
- Sweetener: granulated for the batter and brown sweetener for cooking the apples, giving both sweetness and a caramel-like flavor.
- Eggs: add structure and help the cake set with a soft, custardy texture.
- Ricotta & sour cream: add creaminess and mild tang for a moist, tender crumb.
- Vanilla extract: rounds out the flavor and enhances the apples.
- Almond flour: forms a gluten-free base with a light, delicate texture.
- Baking powder: provides lift and helps the cake rise evenly.
- Apples (2 medium, peeled and diced): cooked with brown sweetener until tender, then folded into the batter for subtle apple sweetness.
Optional Add-ins
- Cinnamon or apple pie spice: adds warmth and enhances the apple flavor, perfect for fall baking.
- Lemon zest or apple extract: brightens the flavor and gives the cake a stronger apple aroma.
- Crushed walnuts or sliced almonds: add light crunch and texture to this moist apple ricotta cake.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb apple ricotta cake?
- Step 1: Prepare and cook the apples.
- Step 2: Mix wet and dry ingredients.
STEP 1: Peel and dice 2 medium apples. Cook in a saucepan with 1 tablespoon brown sweetener over medium heat until tender with a slight bite (6-8 min). Cool completely.
STEP 2: Preheat oven to 350°F (175°C). In a bowl or stand mixer, beat unsalted butter with the sweetener until fluffy. Beat in eggs, ricotta, sour cream, and vanilla. In a separate bowl, whisk almond flour with baking powder. Add dry to wet and mix until smooth.
- Step 3: Fold in apples.
- Step 4: Prepare pan and transfer batter and bake.
STEP 3: Fold the cooled apples into the batter. Do not overmix.
STEP 4: Grease a 9-inch springform pan with butter and dust with almond flour. Transfer batter, smooth the top. Bake 45-50 minutes, or until a toothpick in the center comes out clean.
- Step 5: Cool the cake.
- Step 6: Dust with powdered sweetener.
STEP 5: Cool 15 minutes in the pan. Run a thin knife around the edge and release the springform. Cool completely on a rack.
STEP 6: Dust the top with powdered sweetener. Slice and serve.
* See the recipe card for a complete list of ingredients and measurements.
Recipe Tips
- Check for doneness: the center of your apple ricotta cake should be set with a light spring when touched, and a toothpick should come out clean.
- Cracks or sinking: often caused by overmixing or opening the oven too early. To keep your low carb apple ricotta cake even, bake until just set and let it cool gradually.
- Best pans: a 9-inch springform pan works best for this almond flour apple ricotta cake, as it releases cleanly.
- Clean slices: cool completely before slicing. Use a thin knife and wipe between cuts for a neat finish.
Variations & Twists for Your Apple Ricotta Cake
- Caramel apple glaze or drizzle: top your low carb apple ricotta cake with a sugar-free caramel glaze or a simple icing.
- Crumb or streusel topping: mix almond flour, brown sweetener, butter, and cinnamon for a crunchy layer that turns this into a bakery-style gluten-free apple ricotta cake.
- Mini cakes or muffins: Bake the batter in muffin tins for easy, portable almond flour apple ricotta cakes.
- More apples, sliced instead of diced: arrange thin slices on top for a rustic, Italian-style apple ricotta cake with more visible fruit.
What kind of apples to use?
The apples you choose make a big difference in both flavor and texture. For this low carb apple ricotta cake, use apples that stay firm when baked but still offer natural sweetness:
- Granny Smith: tart and firm; balances the richness of ricotta and keeps structure while baking.
- Honeycrisp: sweet and juicy; adds gentle apple flavor without overpowering the cake.
- Gala or Fuji: mild and soft; best if you want a sweeter, more delicate result.
- Mixing one tart apple with one sweet variety gives the best flavor balance. Avoid overly soft apples like McIntosh.
Storage
- Refrigerator: store this low carb apple ricotta cake covered for up to 5 days. It stays moist thanks to the ricotta and apples.
- Freezer: wrap slices in parchment and store in a freezer-safe container for up to 2 months.
- Serving: enjoy at room temperature or slightly warmed. This apple ricotta cake pairs perfectly with coffee, espresso, or tea.
Frequently Asked Questions
Yes. Slice and freeze individually, then wrap well. Your healthy apple ricotta cake will keep up to 2 months and can be thawed overnight in the fridge.
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Recipe Card
Low Carb Apple Ricotta Cake
Instructional Recipe Video
Ingredients
- ¼ cup butter, unsalted
- 1 cup granulated sweetener sugar substitute adjust for sweetness level desired.
- 3 whole eggs large
- 1 cup ricotta i used whole ricotta
- 2 tablespoon sour cream
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 1 tablespoon baking powder
- 2 medium apples
- 1 tablespoon brown sweetener
- Powdered sweetener (optional) For dusting the top after baking.
Instructions
- Peel and dice 2 medium apples. In a small saucepan, add the apples and 1 tablespoon of brown sweetener. Cook over medium heat for about 6-8 minutes, stirring occasionally, until the apples are tender but not mushy. Remove from heat and let them cool completely.
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter, then dust lightly with almond flour to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and granulated sweetener until light and fluffy. This step helps create structure and even sweetness in the cake.
- Beat in the 3 eggs, one at a time, followed by the ricotta, sour cream, and vanilla extract. Mix until smooth and creamy.
- In a separate bowl, whisk together almond flour baking powder. Add the dry ingredients to the wet mixture and mix until fully combined and smooth.
- Gently fold the cooled apple mixture into the batter, being careful not to overmix. This keeps the apples evenly distributed without deflating the batter.
- Transfer the batter to the prepared 9-inch springform pan, spreading it evenly. Bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden.
- Cool, sprinkle with powdered sweetener (optional) and serve.
Notes
- Apples add natural sweetness - taste the batter and adjust the sweetener if needed.
- Cool completely before removing from the springform pan for clean slices.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Nona says
Oscar, mille grazie!!
grazie per questa ricetta facile e gustosa!!
l'ho fatto secondo le tue istruzioni.
Oscar Chimenti says
Grazie a te per averla provata! Mi fa piacere sapere che ti sia piaciuta e che le istruzioni siano state chiare.
Oscar Chimenti says
This low carb apple ricotta cake turned out moist, rich, and perfectly balanced. The subtle apple flavor with the creamy ricotta makes it feel indulgent without being heavy.
Mary says
Does it matter if you use whole fat ricotta or low fat?
Oscar Chimenti says
No, you can use either.