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


  • 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


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

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