Chocolate chip ricotta cake

By the GetYourMacros team · 31 August 2026

A soft, flourless-style ricotta cake dotted with dark chocolate chips for a guilt-free breakfast indulgence.

• Time 12 min
• Course Breakfast
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 150 g Ricotta
• 1 Egg (60 g)
• 40 g Oat flour
• 15 g Dark chocolate 85%
• 20 g Erythritol sweetener
• Baking powder to taste
• Vanilla extract to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 180°C. Grease or line a small 12-14cm baking tin.
2. In a medium bowl, cream the ricotta with erythritol and vanilla extract until smooth.
3. Whisk in the egg until well incorporated into the ricotta cream.
4. Sift in the oat flour and baking powder, stirring until a thick batter forms.
5. Roughly chop the dark chocolate and fold most of it into the batter, saving a few pieces for the top.
6. Pour into the tin, sprinkle the remaining chocolate on top, and bake for 30 minutes.
7. Let it cool in the tin for at least 15 minutes as the ricotta needs time to set.

Tips

• Wait until completely cold before eating; the texture changes from mousse-like to cake-like.
• Keep it in the fridge; cold ricotta cake with chocolate chips tastes like a cannoli filling.

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