Servings: 10 servings
Calories: 350kcal
Ingredients
- 1 cup almond flour
- 2 tbsp erythritol
- 1/4 cup melted butter
- 1 1/2 cups ricotta cheese
- 1 cup cream cheese softened
- 1/2 cup erythritol or preferred keto sweetener
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest optional
Instructions
- Preheat your oven to 350F (175C) and grease a springform pan.
- Mix almond flour, erythritol, and melted butter until it forms a crumbly dough. Press into the bottom of the springform pan. Bake for 8-10 minutes until golden. Let cool while you prepare the filling.
- Beat the ricotta cheese, cream cheese, and sweetener until smooth. Add the eggs one at a time, beating after each addition. Stir in vanilla extract and lemon zest.
- Pour the cheesecake filling over the cooled crust. Bake for 45-50 minutes, until set but slightly jiggly in the center.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve chilled, topped with fresh berries or a keto-friendly berry sauce if desired.
Notes
Chef's Tip: Bake just until the center is set but still slightly jiggly - it firms up fully as it chills, and overbaking is the most common cause of cracks. Keto Swap: traditional graham cracker crust is replaced with an almond flour crust.
Nutrition
Calories: 350kcal | Protein: 10g | Fat: 30g | Fiber: 2g
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