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Keto Cannoli Cheesecake

A rich, creamy cheesecake combined with the delightful flavors of traditional cannoli, perfect for a low-carb lifestyle.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup almond flour
  • 1/4 cup granulated erythritol or your preferred low-carb sweetener
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
For the filling
  • 16 ounces cream cheese, softened
  • 1 cup ricotta cheese
  • 1 cup powdered erythritol
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup sugar-free chocolate chips (optional)

Method
 

Preparation
  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). A warm oven is essential for baking that crust to perfection.
  2. Prepare the Crust: In a mixing bowl, combine the almond flour, granulated erythritol, melted butter, and vanilla extract. Mix until well combined, and the mixture resembles wet sand.
  3. Bake the Crust: Press the crust mixture firmly into the bottom of a springform pan. Bake for about 10-12 minutes, or until the edges are golden. Remove from the oven and let it cool completely.
  4. Make the Filling: In a separate large bowl, beat together the softened cream cheese and ricotta cheese until smooth. Gradually add powdered erythritol, vanilla extract, and almond extract, mixing well until the mixture is creamy and fluffy.
  5. Add Chocolate Chips: If you’d like to add an extra touch, gently fold in the sugar-free chocolate chips.
  6. Combine and Chill: Pour the filling over the crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or, preferably, overnight to let the flavors meld beautifully.
  7. Serve: Once chilled, carefully slice and serve your Keto Cannoli Cheesecake. Enjoy with additional sugar-free chocolate chips or whipped cream on top!

Notes

Your Keto Cannoli Cheesecake can be stored in the refrigerator for up to five days in an airtight container. For longer storage, it can be frozen for up to three months. To reheat, simply let it sit at room temperature for about 30 minutes and then enjoy it chilled or gently warmed.