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Keto Italian Lemon Ricotta Cheesecake



  • 2 cups almond flour
  • 6 tbsp unsalted butter
  • ¼ tsp sea salt
  • 2 tbsp low carb sugar substitute


  • 1 teaspoon grass-fed gelatin optional, but recommended
  • 16 ounces cream cheese softened
  • 15 ounces ricotta cheese
  • 1 cup low carb sugar substitute
  • 1 tbsp vanilla extract
  • 2 tsp fresh lemon zest
  • ½ tsp lemon extract
  • 1 ½ cups heavy cream
Keto Italian Lemon Ricotta Cheesecake



  • Preheat your oven to 350°F.
  • Melt the butter in a microwave safe bowl.
  • Combine the melted butter, almond flour, sea salt, and sweetener in a medium mixing bowl.
  • Spray a 9in. glass pie pan with non-stick cooking spray and gently press the crust into the pan. Bake it for 12-15 minutes then remove it from the oven and set on a rack to cool.


  • Sprinkle gelatin (if using) on top of two teaspoons of water in small bowl to soften. Then stir in 2 teaspoons hot water to completely dissolve the gelatin.
  • In a large mixing bowl or stand mixer combine the cream cheese, ricotta cheese, sweetener, the lemon and vanilla extracts, and the lemon zest.
  • Blend everything together on medium speed until the filling is creamy and smooth.
  • In another medium mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form, streaming in gelatin water mixture (if using) to stabilize the cream.
  • Fold the whipped cream into the cream cheese mixture. Be gentle but be sure to completely mix all the ingredients.
  • Pour the filling into the cooled crust and refrigerate the pie for at least 4 hours before serving.

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