Keto Zucchini Ricotta Cheesecake: A Delightfully Easy Dessert
A delicious low-carb dessert that combines the creaminess of ricotta cheese with healthy zucchini. Perfect for keto diets!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Keto
- Diet: Low Carb
Ingredients
Scale
- 2 cups grated zucchini
- 1 1/2 cups ricotta cheese
- 1/2 cup almond flour
- 1/4 cup erythritol sweetener
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the grated zucchini and salt. Let it sit for 10 minutes, then squeeze out the excess moisture.
- In a large mixing bowl, combine ricotta cheese, erythritol, eggs, and vanilla. Mix until smooth.
- Add the flour, baking powder, and zucchini to the ricotta mixture. Stir until well combined.
- Pour the mixture into a greased 9-inch springform pan.
- Bake for 45-50 minutes or until the center is set and the top is lightly golden.
- Allow to cool before serving.
Notes
- Serve chilled for a refreshing dessert.
- Top with fresh berries for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg