Keto Zucchini Ricotta Cheesecake: Indulgent Dessert Made Easy
Enjoy a delicious and guilt-free dessert with this Keto Zucchini Ricotta Cheesecake recipe that combines creamy ricotta cheese with healthy zucchini, making it the perfect indulgence for your low-carb lifestyle.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 2 cups shredded zucchini
- 1 cup ricotta cheese
- 1/2 cup almond flour
- 1/2 cup erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the shredded zucchini, ricotta cheese, and erythritol until well combined.
- Add the eggs, vanilla extract, baking powder, salt, and lemon zest, and stir until smooth.
- Gradually add the almond flour, mixing until the batter is well incorporated.
- Pour the batter into a greased springform pan.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Allow to cool before removing from the pan and serving.
Notes
- Serve chilled for the best flavor.
- Top with fresh berries or a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg