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Keto Zucchini Ricotta Cheesecake: Easy, Indulgent Dessert Recipe

Keto Zucchini Ricotta Cheesecake

A delicious and easy recipe for a keto-friendly zucchini ricotta cheesecake that satisfies your sweet tooth.

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

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the grated zucchini and ricotta cheese.
  3. Add almond flour, erythritol, eggs, vanilla extract, cinnamon, and salt. Mix well.
  4. Pour the mixture into a greased baking dish.
  5. Bake for 40-45 minutes or until set and golden brown on top.
  6. 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

Keywords: Keto, Zucchini, Ricotta, Cheesecake, Dessert