Keto Ricotta Cheesecake

Indulge in the creamy decadence of Keto Ricotta Cheesecake, a low-carb twist on a classic dessert that's both rich and refreshing. Featuring a buttery almond flour and cocoa crust, this keto-friendly cheesecake is packed with the silky blend of ricotta cheese, cream cheese, and a hint of tangy sour cream. Flavored with zesty lemon and sweetened with erythritol, it boasts a luscious, guilt-free filling that's perfect for those following a ketogenic lifestyle. Baked to perfection with a gently golden edge and a soft, velvety center, this cheesecake is finished with a chill to ensure every bite is irresistibly smooth. Perfect for special occasions or everyday indulgence, this show-stopping dessert requires just 20 minutes of prep time for a stunning treat that serves 10. Serve it cold, garnished with a dusting of cocoa or bright lemon slices, for the ultimate keto-approved dessert experience.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 10

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

Directions

Step 1

Preheat your oven to 325°F (162°C). Grease a 9-inch springform pan with butter or line the bottom with parchment paper.

Step 2

In a medium bowl, combine almond flour, cocoa powder, and 3 tablespoons erythritol. Stir in melted butter and mix until well combined.

Step 3

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.

Step 4

In a large mixing bowl, beat together the ricotta cheese, cream cheese, and sour cream until smooth.

Step 5

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.

Step 6

Add eggs one at a time, beating well after each addition. Ensure the mixture is smooth and creamy.

Step 7

Pour the filling over the cooled crust in the springform pan, spreading evenly with a spatula.

Step 8

Bake in the preheated oven for 50-60 minutes or until the edges are slightly golden and the center has a slight jiggle.

Step 9

Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar to prevent cracking.

Step 10

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

Step 11

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

Serving size	(1450.4g)

Amount per serving	% Daily Value*
Calories	3294.0

Total Fat 290.5g	0%
Saturated Fat 136.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1459.8mg	0%
Sodium 1700.7mg	0%
Total Carbohydrate 305.0g	0%
Dietary Fiber 19.6g	0%
Total Sugars 24.6g
Protein 128.4g	0%

Vitamin D 164IU	0%
Calcium 2690.8mg	0%
Iron 12.3mg	0%
Potassium 1174.5mg	0%

*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.

Source of Calories

Fat: 60.1%

Protein: 11.8%

Carbs: 28.1%