Description
A delicious and low-carb dessert, this Keto Cannoli Cheesecake combines the rich flavors of traditional cannoli with the creamy texture of cheesecake, perfect for those following a ketogenic diet.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup granulated erythritol
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup ricotta cheese
- 1/2 cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine almond flour, granulated erythritol, and melted butter. Mix well until the mixture resembles wet sand.
- Press the almond flour mixture into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes and then allow to cool.
- In another bowl, beat together cream cheese and ricotta cheese until smooth and creamy.
- Add powdered erythritol, eggs, vanilla extract, and cinnamon to the cheese mixture. Mix until well combined.
- Gently fold in the sugar-free chocolate chips into the cheesecake batter.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Bake for 40-45 minutes, or until the center is set and the edges are lightly golden.
- Once baked, turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove from the oven and refrigerate for at least 4 hours before serving. Enjoy your Keto Cannoli Cheesecake chilled!
Notes
- For best results, refrigerate overnight to enhance flavors.
- Ensure all ingredients are at room temperature before mixing for a smoother batter.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg