Keto Zucchini Ricotta Cheesecake: A Delicious Low-Carb Dessert
A rich and creamy cheesecake made with fresh zucchini and ricotta, perfect for those following a low-carb or keto diet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 2 cups shredded zucchini
- 1 cup ricotta cheese
- 1 cup almond flour
- 1/2 cup erythritol
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded zucchini and salt. Let it sit for 10 minutes to draw out moisture, then squeeze out excess liquid.
- In another bowl, mix ricotta cheese, erythritol, eggs, and vanilla extract until smooth.
- Add the almond flour, baking powder, and squeezed zucchini to the ricotta mixture. Stir until well combined.
- Pour the batter into a greased 9-inch springform pan.
- Bake for 35-40 minutes or until the center is set and a toothpick comes out clean.
- Allow to cool before removing from the pan.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For extra flavor, consider adding lemon zest or a sprinkle of cinnamon.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg