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–+ servings
Whole baked chocolate ricotta dessert on a white plate with a fresh strawberry, low-carb and crustless chocolate cheesecake style

Baked Chocolate Ricotta (Low-Carb, High-Protein Dessert)

A crustless baked chocolate ricotta dessert that’s rich, cocoa-forward, and gently sweet. Light and custardy when freshly baked, then more dense and cheesecake-like after chilling, making it a satisfying, blood-sugar-conscious dessert made with simple ingredients.
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Prep Time 10 minutes
Cook Time 1 hour
Chill time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a small bowl, whisk the cocoa powder with hot water until smooth and glossy. Set aside.
  3. In a large mixing bowl, combine ricotta, Greek yogurt, eggs, vanilla extract, and brown Swerve. Mix until smooth and well incorporated.
  4. Add the bloomed cocoa and baking powder. Mix again until evenly combined.
  5. Pour the batter into an 8-inch round silicone baking mold and smooth the top.
  6. Bake for at least 60 minutes, until the edges are set and the center is slightly jiggly. But
  7. 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.
 
 

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