Description
This Keto Cannoli Cheesecake is a delicious low-carb treat that’s creamy, crunchy, and perfect for any occasion!
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup granulated erythritol
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups ricotta cheese
- 1 cup heavy cream
- 1/2 cup powdered erythritol
- 1 teaspoon cinnamon
- 1/4 cup mini sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, granulated erythritol, melted butter, and vanilla until combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- Bake for 10-12 minutes or until golden.
- In another bowl, beat the ricotta cheese, heavy cream, powdered erythritol, and cinnamon until smooth.
- Pour the filling over the crust.
- Chill in the refrigerator for at least 4 hours.
- Before serving, sprinkle with mini chocolate chips.
Notes
- For a firmer cheesecake, chill overnight.
- Use more or less erythritol to adjust sweetness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg