Keto Zucchini Ricotta Cheesecake: A Deliciously Easy Treat
Enjoy this Keto Zucchini Ricotta Cheesecake that is both delicious and easy to make, perfect for a low-carb dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup ricotta cheese
- 1/2 cup almond flour
- 1/2 cup erythritol sweetener
- 3 large 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 the grated zucchini and ricotta cheese until well blended.
- In another bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- Add the wet ingredients to the dry ingredients and mix well.
- Fold in the eggs and vanilla extract until fully incorporated.
- Pour the batter into a greased 9-inch springform pan.
- Bake for 30-35 minutes or until the top is golden and a toothpick comes out clean.
- Let it cool before serving.
Notes
- For extra flavor, consider adding lemon zest to the batter.
- Serve with sugar-free whipped cream for an indulgent touch.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg