Keto Ricotta Cheesecake
Indulge in the creamy decadence of this Keto Ricotta Cheesecake, a luscious low-carb dessert perfect for satisfying your sweet tooth without compromising your diet. This recipe features a rich, velvety filling made with ricotta cheese, cream cheese, and sour cream, perfectly balanced with a hint of zesty lemon and natural sweetness from erythritol. A gluten-free almond flour and cocoa crust adds a delightful nutty base to every slice. With minimal prep time and a foolproof baking technique, this cheesecake comes together effortlessly, and its smooth, silky texture is guaranteed to impress. Chill it overnight for the best flavor and serve it as a refreshing treat, garnished with lemon slices or a dusting of cocoa powder. Ideal for keto enthusiasts or anyone craving a no-guilt dessert, this gem is sure to become a favorite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Unsweetened cocoa powder
- 3 tablespoons Erythritol sweetener
- 0.25 cups Unsalted butter, melted
- 1 teaspoon Grated lemon zest
- 16 ounces Ricotta cheese
- 8 ounces Cream cheese, softened
- 0.5 cup Sour cream
- 0.75 cups Erythritol sweetener
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1 tablespoon Lemon juice
- 1 Pinch of salt
Instructions
Preheat your oven to 325°F (162°C). Grease a 9-inch springform pan with butter or line the bottom with parchment paper.
In a medium bowl, combine almond flour, cocoa powder, and 3 tablespoons erythritol. Stir in melted butter and mix until well combined.
Press the almond flour mixture evenly onto the bottom of the prepared springform pan to form the crust. Bake in the preheated oven for 10-12 minutes. Remove and let cool slightly.
In a large mixing bowl, beat together the ricotta cheese, cream cheese, and sour cream until smooth.
Add 0.75 cup erythritol, vanilla extract, lemon zest, lemon juice, and a pinch of salt to the cheese mixture. Beat again until thoroughly combined.
Add eggs one at a time, beating well after each addition. Ensure the mixture is smooth and creamy.
Pour the filling over the cooled crust in the springform pan, spreading evenly with a spatula.
Bake in the preheated oven for 50-60 minutes or until the edges are slightly golden and the center has a slight jiggle.
Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar to prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Carefully remove the sides of the springform pan before serving. Serve chilled, optionally garnished with fresh lemon slices or a sprinkle of cocoa powder.
Nutrition Facts
Calories |
3294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.5 g | 372% | |
| Saturated Fat | 136.1 g | 680% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1460 mg | 487% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 305.0 g | 111% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 24.6 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2691 mg | 207% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1174 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
