Did someone say cheesecake? Thats right, keto just got even better with this delicious and decedent keto approved cheesecake! Even the most novice baker will be able to pull off this masterpiece.
Ingredients List
CHEESECAKE
- 24 oz cream cheese, at room temperature
- 1 cup ricotta cheese
- pinch salt
- 1¼ cup granulated allulose sweetener (such as RxSugar) or keto-friendly alternative
- 1/2 cup chocolate chips or your favorite keto chocolate chopped small (like ChocZero)
- 1 Tbsp finely grated orange zest
- 1 Tbsp pure vanilla extract
- 4 eggs
- confectioners keto-friendly sweetener for garnish
- ChocZero dipping cups for garnish
CANNOLI TOPPING
- 1 cup ricotta cheese
- 1/2 cup confectioners keto-friendly sweetener
- 1 Tbsp vanilla extract
- 1/4 cup chocolate chips/chunks
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Position oven rack to middle of oven and preheat to 300°F (148°C) degrees.
- Put paddle attachment on stand mixer. Mix cream cheese, ricotta, and salt on
medium speed, scraping sides of bowl frequently, until very smooth and fluffy,
about 5 minutes. Make sure cheese has no lumps. Add Swerve and beat until
well blended and smooth. - Add chocolate chips/chunks, orange zest and vanilla. Beat until just combined,
about 30 seconds. Add eggs, one at a time, also beating until just blended. Do
NOT overbeat. Pour filling into 9 inch spring form pan. - Bake for about 55-60 minutes. The sides will be puffy and the center will look
soft and jiggle. Set on rack and cool completely. At this point mix the Cannoli
filling together (beat until smooth) and spread over the top of the cake. Cover
and refrigerate, at least 8 hours. - Garnish with confectioners’ sugar, chocolate, or any additional topping and
serve!
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Credits
RecipeKeto4Karboholics
I made this and followed the recipe and directions as written. The cheesecake filling is not smooth like cheesecake due to using ricotta cheese as opposed to sour cream. The topping also had the same texture. If I were to make this again I would at least switch out the ricotta in the filling for sour cream. Since this does not have a crust, it is hard to dish out and keep it looking pretty. I used Lily’s chocolate chips and they sunk to the bottom of the filling while cooking. It did crack while baking but was covered up by the topping that is added later. My cooking time was at least 15 minutes longer to get only the middle jiggly. If I were to make this again I would use sour cream, chop the chocolate so the filling could support it, or add chips by hand after mixing was done (my stand mixer did not like the size of the chips), and would consider backing off the Swerve by a quarter cup and adding a little stevia. I’m sure the carbs were kept down by not having a crust of some kind, which I can appreciate.
Thank you for sharing these recipes; it’s nice to not have to scroll through a blog and dodge pop ups to get to these.