Keto Cannoli Cheesecake
A creamy, rich cheesecake with delightful flavors of cannoli, perfect for a keto diet.
Ingredients
For the crust
- 1 cup Almond Flour For the crust
- 1/2 cup Butter, melted
- 3/4 cup Granulated Erythritol Or sweetener of your choice
For the cheesecake filling
- 16 oz Cream Cheese, softened
- 1 cup Ricotta Cheese Preferably whole milk
- 3 large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Mini Sugar-Free Chocolate Chips Optional
- 1/2 tsp Cinnamon Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). This will ensure your cheesecake cooks evenly.
- In a medium bowl, mix the almond flour with melted butter and a few tablespoons of erythritol until blended. Press the mixture into the bottom of a greased springform pan. Bake for 10 minutes to set the crust, then remove and let it cool.
- In a large mixing bowl, combine softened cream cheese, ricotta cheese, the remaining erythritol, eggs, and vanilla extract. Beat with an electric mixer until smooth and creamy.
- If using, gently fold the mini chocolate chips into the batter for that lovely cannoli touch.
- Pour the creamy mixture over the cooled crust in the springform pan. Bake for approximately 30-35 minutes or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool at room temperature before chilling it in the fridge for at least 4 hours (or overnight) to enhance the flavors.
- Slice and serve with a drizzle of sugar-free chocolate sauce or a sprinkle of cinnamon if desired.
Notes
Use room temperature ingredients for a smoother texture. Store covered in the refrigerator for 4-5 days, or freeze individual slices.