Keto Zucchini Ricotta Cheesecake: Easy, Indulgent Dessert Recipe
A delicious and easy recipe for a keto-friendly zucchini ricotta cheesecake that satisfies your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup ricotta cheese
- 1/2 cup almond flour
- 1/4 cup erythritol
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the grated zucchini and ricotta cheese.
- Add almond flour, erythritol, eggs, vanilla extract, cinnamon, and salt. Mix well.
- Pour the mixture into a greased baking dish.
- Bake for 40-45 minutes or until set and golden brown on top.
- Let it cool before slicing and serving.
Notes
- For added flavor, consider adding lemon zest to the mixture.
- Serve chilled for a refreshing taste.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
Keywords: Keto, Zucchini, Ricotta, Cheesecake, Dessert