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KETO ITALIAN LEMON RICOTTA CHEESECAKE

lemon ricota

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KETO ITALIAN LEMON RICOTTA CHEESECAKE.

Yields:                              16 servings

Prep time:                        0 hours 10 mins

Cook time:                     0 hours 15 mins

Total time:                        0 hours 25 mins

Type:                                Dessert

INGREDIENTS                                                                                                      

2 cups almond flour

½ cup unsalted butter

6 s. tsp sea salt

2 tbsps. Stevia

Filling

16 oz. cream cheese softened

15 oz. ricotta cheese

1/2 cup stevia powder

1 tbsp. vanilla extract

2 tsp fresh lemon zest

1/2 tsp lemon extract

1 1/2 cups heavy cream

Directions:

  • Preheat your oven to 350°F, while melting 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.
  • 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.
  • 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.

Nutrition Facts

NUTRITIONAL INFORMATIONVitamin B2- 0.128 mg (12%)

Vitamin B12- 0.23 µg (10%)

Vitamin A- 695 IU (30%)

Calcium – 100 mg (10%)

Magnesium – 8 mg (03%)

Iron – 0.64 mg (04%)

Amount per serving 78 g
Total Calories219 kcal
Fats19.69 g
Protein5.86 gProtein: 11% (24 kcal)

Fat: 80% (176 kcal)

Carbohydrates: 9% (19 kcal)

 

Total Carbs5.03 g
Fiber0.5 g
Starch0 g
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