Keto Zucchini Ricotta Cheesecake: Easy Indulgence for Your Taste Buds
Indulge in this delicious Keto Zucchini Ricotta Cheesecake that’s perfect for satisfying your sweet cravings without compromising your diet.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Keto
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
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine grated zucchini with ricotta cheese.
- Add almond flour, erythritol, eggs, vanilla extract, baking powder, and salt to the mixture.
- Mix everything until well combined.
- Pour the batter into a greased baking pan.
- Bake for about 40-45 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- For added flavor, consider using a pinch of nutmeg.
- Chill the cheesecake overnight for a better texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
Keywords: Keto, Zucchini, Ricotta, Cheesecake, Low-Carb