Baked Chocolate Ricotta (Low-Carb, Zero Sugar)
This baked chocolate ricotta dessert is rich, smooth, and quietly indulgent, with a texture that becomes even more cheesecake-like after chilling. Made with ricotta, Greek yogurt, cocoa powder, and a touch of zero-calorie sweetener, it’s a low-carb, no-sugar chocolate dessert that feels elegant but effortless. Perfect served chilled, sliced, and topped with fresh berries when you want something chocolatey that doesn’t feel heavy.
Dessert has always been something I look forward to. Not in an over-the-top way, but in a quiet, end-of-the-day ritual kind of way. A slice of something chocolatey, a fork, a moment to slow down. When you’re closely watching your blood glucose levels, those moments don’t disappear – they just require more thought.
This baked chocolate ricotta is one of those recipes that came from learning how to live with that balance instead of fighting it. It’s not a party dessert or a “wow everyone at the table” kind of cake. It’s something I make for myself, at home, when I want chocolate, comfort, and a sense of indulgence – without the stress that usually follows.
It’s simple, deeply cocoa-forward, protein-rich, and surprisingly satisfying. And after a night in the fridge, it transforms into something even better.
Dessert, Redefined a Little
I don’t believe dessert has to be eliminated to manage blood sugar. What does matter is how dessert is built. For me, that means prioritizing protein, minimizing added sugar, and choosing ingredients that feel grounding rather than stimulating.
This recipe doesn’t rely on protein powders, gums, or complicated substitutions. No long ingredient list, no “diet tricks.” Just ricotta, eggs, cocoa, a little yogurt, and gentle sweetness. The result is something that feels like real food, not a workaround.
It’s the kind of dessert that fits into real life, not one that asks you to pretend you don’t want dessert at all.
What This Dessert Is (and isn’t)
Let’s set expectations clearly.
This is not a fluffy chocolate cake.
It’s not overly sweet.
It’s not meant to mimic bakery desserts.
What it is:
- rich and cocoa-forward
- creamy, with a custardy interior
- lightly sweet, not cloying
- satisfying in a smaller slice
Fresh from the oven, it’s soft and gently set, with a slight jiggle in the center and very moist. After chilling, it becomes noticeably more dense and stable – closer to a crustless chocolate cheesecake than a cake. That chilled texture is actually my favorite part.
Why Ricotta Works So Well Here
Ricotta is an underrated ingredient in desserts, especially if you’re eating with intention. It’s naturally high in protein, mild in flavor, and bakes beautifully without needing flour or starch.
Compared to cream cheese, ricotta creates a lighter, less tangy base. It doesn’t scream “cheesecake,” which makes this dessert feel more everyday and less like a special-occasion treat. The small amount of Greek yogurt adds just enough creaminess and structure without taking over.
Together, they create a base that sets gently in the oven and firms up beautifully in the fridge.
Chocolate Flavor Without Relying On Sugar
Chocolate is doing the heavy lifting here, so quality matters.
I use unsweetened Dutch-processed cocoa and always bloom it in hot water before adding it to the batter. That step deepens the flavor, smooths out bitterness, and gives the final dessert a richer, rounder chocolate taste, without needing extra sweetness.
Because this dessert is intentionally not very sweet, you really taste the cocoa. If you love dark chocolate, this will be right up your alley!
Sweetness: Subtle By Design
This is a gently sweet dessert, and that’s intentional. When something isn’t overly sweet, I find it easier to enjoy a small slice and actually feel satisfied. There’s no urge to keep going just to chase sweetness.
If your palate is used to very sweet desserts, give this one a moment. Let it sit on your tongue. The cocoa, vanilla, and creamy texture start to shine once your expectations shift.
Baking Notes That Matter
This recipe is forgiving, especially if you use a silicone mold. After baking, the edges should be set while the center still has a slight jiggle. That’s exactly what you want. As it cools, it continues to set. Once chilled, the texture becomes noticeably firmer and more sliceable – dense in a good way, with a smooth, cheesecake-like interior.
No crust. No water bath. No stress.
Ingredient Swaps and Variations
If you want to adjust things slightly, here’s what works well:
- Ricotta: Full-fat gives the best texture. Low-fat will work, but the result will be a bit drier.
- Greek yogurt: Sour cream can be used instead. Avoid sweetened yogurt.
- Cocoa: Dutch-processed gives a smoother, deeper flavor, but natural cocoa can be used if needed.
- Flavor additions:
- a pinch of espresso powder to deepen the chocolate
- a little orange zest for a subtle twist
- a pinch of cinnamon for warmth
I usually keep it simple – that’s part of what makes this recipe repeatable!
How I Like To Serve It
I almost always eat this chilled, sliced thin, and slowly. Sometimes with a fresh strawberry or kiwi, sometimes completely plain. It doesn’t need much.
This is the kind of dessert that feels grounding rather than stimulating. Something you can enjoy without it turning into a whole thing.
Storage And Make-ahead Tips
- Store covered in the refrigerator for up to 2 days.
- The texture improves after chilling overnight.
- This dessert is not freezer-friendly – it’s best enjoyed fresh.
Frequently Asked Questions
Is this keto?
It’s low-carb and blood-sugar-friendly, but I don’t label it keto. I focus on how food behaves in my body rather than strict categories.
Does it taste like cheesecake?
After chilling, the texture is very similar to a crustless chocolate cheesecake – dense, creamy, and sliceable.
Can I make it sweeter?
Yes, but I recommend trying it as written first. The subtle sweetness is part of what makes it satisfying.
Can I bake this in a regular pan?
Yes, but line it well. Silicone makes release much easier.
Will this spike blood sugar?
Everyone responds differently. This recipe works well for me, but always pay attention to your own body.
Final Thoughts
This baked chocolate ricotta isn’t about replacing dessert. It’s about redefining it in a way that feels sustainable, comforting, and honest.
If you’re diabetic, glucose-conscious, or simply trying to enjoy dessert without overdoing it, this is one of those recipes that quietly earns a place in your routine. Not flashy. Not dramatic. Just something that works.
And sometimes, that’s exactly what dessert should be!
Disclaimer
This recipe reflects how I personally eat as a diabetic. It is not medical advice. Individual blood sugar responses may vary.
Baked Chocolate Ricotta (Low-Carb, High-Protein Dessert)
Ingredients
- 16 oz full-fat ricotta cheese
- 2 tablespoons plain Greek yogurt
- 2 large eggs
- 2 heaping tablespoons unsweetened Dutch-processed cocoa powder
- 2 tablespoons hot water for blooming the cocoa
- 5 teaspoons brown Swerve sweetener
- ½ teaspoon baking powder
- Splash of vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, whisk the cocoa powder with hot water until smooth and glossy. Set aside.
- In a large mixing bowl, combine ricotta, Greek yogurt, eggs, vanilla extract, and brown Swerve. Mix until smooth and well incorporated.
- Add the bloomed cocoa and baking powder. Mix again until evenly combined.
- Pour the batter into an 8-inch round silicone baking mold and smooth the top.
- Bake for at least 60 minutes, until the edges are set and the center is slightly jiggly. But
- Remove from the oven and allow to cool completely, then refrigerate for at least 2 hours before slicing.
Notes
- The dessert continues to set as it chills and becomes more dense and stable, with a texture similar to a crustless chocolate cheesecake.
- For the cleanest slices and best texture, chill overnight.
- Silicone bakeware is strongly recommended for easy release.
