Keto Zucchini Ricotta Cheesecake: A Deliciously Indulgent Treat
A rich and creamy keto-friendly dessert that’s perfect for satisfying your sweet tooth without the carbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup ricotta cheese
- 1 cup almond flour
- ½ cup erythritol sweetener
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine grated zucchini, ricotta cheese, and erythritol, mixing well.
- Add the eggs, vanilla extract, salt, baking powder, and ground cinnamon to the mixture and stir until smooth.
- Gradually add almond flour to the mixture and combine until fully incorporated.
- Pour the batter into a greased 9-inch springform pan.
- Bake for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
- Allow the cheesecake to cool before serving.
Notes
- For best results, use fresh zucchini and ensure it is well-drained.
- Top with a dollop of whipped cream or fresh berries for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg