Low Carb Ricotta Cheesecake

Indulge in the creamy decadence of this **Low Carb Ricotta Cheesecake**, a delightful twist on the classic dessert that’s both keto-friendly and gluten-free. Featuring a buttery almond flour crust and a luscious filling made with ricotta and cream cheese, this cheesecake achieves the perfect balance of smooth texture and rich flavor. Subtly sweetened with erythritol and brightened with hints of vanilla and lemon zest, it’s a guilt-free treat that satisfies your sweet tooth without spiking your carbs. With just 20 minutes of prep and simple, no-fuss baking steps, this dessert is perfect for special occasions or everyday indulgence. Serve it chilled for a refreshing, elegant finish to any meal!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Unsalted butter
• 0.25 cup Granulated erythritol or any low-carb sweetener
• 2 cups Ricotta cheese
• 8 ounces Cream cheese, softened
• 4 Eggs
• 2 teaspoons Vanilla extract
• 1 teaspoon Lemon zest
• 0.5 cup Heavy cream
• 0.25 teaspoon Salt

Directions

Step 1

Preheat the oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides of the pan with some butter.

Step 2

In a small bowl, mix the almond flour, melted butter, and 1/4 cup of granulated erythritol until the mixture resembles wet sand.

Step 3

Press the almond flour mixture into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes in the preheated oven, then remove and allow it to cool while preparing the filling.

Step 4

In a large mixing bowl, combine ricotta cheese, softened cream cheese, 1/4 cup of granulated erythritol, and salt. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Step 5

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl if necessary.

Step 6

Mix in the vanilla extract and lemon zest until just combined.

Step 7

Add the heavy cream and continue beating until the mixture is smooth and fluffy.

Step 8

Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 50 minutes, or until the edges are set and the center is slightly jiggly.

Step 10

Turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool in the oven for 1 hour, which helps prevent cracks.

Step 11

After cooling, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.

Step 12

Once set, carefully remove the springform pan and transfer the cheesecake to a serving platter. Slice into wedges and serve chilled.

Nutrition Facts

Serving size	(1281.9g)

Amount per serving	% Daily Value*
Calories	3260.5

Total Fat 286.0g	0%
Saturated Fat 130.1g	0%
Polyunsaturated Fat g
Cholesterol 1478.6mg	0%
Sodium 2151.5mg	0%
Total Carbohydrate 135.9g	0%
Dietary Fiber 15.8g	0%
Total Sugars 16.2g
Protein 126.4g	0%

Vitamin D 164IU	0%
Calcium 2679.1mg	0%
Iron 10.7mg	0%
Potassium 1029.1mg	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: 71.0%

Protein: 14.0%

Carbs: 15.0%