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Keto Zucchini Ricotta Cheesecake: Easy Indulgence for Your Taste Buds

Keto Zucchini Ricotta Cheesecake

Indulge in this delicious Keto Zucchini Ricotta Cheesecake that’s perfect for satisfying your sweet cravings without compromising your diet.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 cup ricotta cheese
  • 1/2 cup almond flour
  • 1/2 cup erythritol
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine grated zucchini with ricotta cheese.
  3. Add almond flour, erythritol, eggs, vanilla extract, baking powder, and salt to the mixture.
  4. Mix everything until well combined.
  5. Pour the batter into a greased baking pan.
  6. Bake for about 40-45 minutes or until a toothpick comes out clean.
  7. Let it cool before serving.

Notes

  • For added flavor, consider using a pinch of nutmeg.
  • Chill the cheesecake overnight for a better texture.

Nutrition

Keywords: Keto, Zucchini, Ricotta, Cheesecake, Low-Carb