Cannoli Cheesecake

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.
Serves 12 Serving: 1 Slice

Ingredients List

CHEESECAKE

  • 3 (8 oz) packages cream cheese, at room temperature
  • 1 cup ricotta cheese
  • pinch salt
  • cup Swerve
  • 1/2 cup chocolate chips or your favorite keto chocolate chopped small
  • 1 Tbsp finely grated orange zest
  • 1 Tbsp pure vanilla extract
  • 4 eggs
  • confectioners Swerve for garnish
  • ChocZero dipping cups for garnish

CANNOLI TOPPING

  • 1 cup ricotta cheese
  • 1/2 cup confectioners Swerve
  • 1 Tbsp vanilla extract
  • 1/4 cup chocolate chips/chunks
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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

1 review

One response to “Cannoli Cheesecake”

  1. 3 stars
    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.

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