Discover the Irresistible Delight of Keto Cannoli Cheesecake

Why You’ll Love This Recipe

• Decadent and Creamy: This Keto Cannoli Cheesecake combines the luscious texture of traditional cheesecake with the bold flavors of cannoli, making every bite a delightful experience.
• Low-Carb & Sugar-Free: Perfect for keto enthusiasts and those watching their carbs, this recipe uses sugar-free sweetener and minimal carbs, so you can indulge without guilt.
• Rich in Flavor: The warm cinnamon, smooth ricotta, and chocolate chips create a symphony of flavors that will satisfy your sweet tooth and keep you coming back for more.
• Easy to Make: With simple ingredients and straightforward steps, this cheesecake is beginner-friendly and perfect for impressing guests or treating yourself.

Introduction: A Fun and Flavorful Journey into Keto Dessert Heaven

Imagine a dessert that combines the best of both worlds: the creamy, indulgent goodness of cheesecake with the irresistible flavors of a cannoli. Now, add a keto-friendly twist that keeps your carbs in check and your taste buds dancing! Welcome to the world of Keto Cannoli Cheesecake — a dessert that’s as fun to make as it is to eat. Whether you’re celebrating a special occasion or just craving a sweet treat after a long day, this cheesecake will become your new go-to. So, grab your mixing bowls, preheat your oven (or don’t, because this no-bake version is just as fabulous), and let’s dive into a dessert adventure that’s guaranteed to wow everyone at the table!

Ingredients with Measurements

• 1 1/2 cups almond flour (150g)
• 1/3 cup salted butter, melted (75g)
• 1/4 cup Joy Filled Eats Sweetener (50g)
• 3 tbsp almond butter (45g)
• 2 cups ricotta cheese, whole milk (480g)
• 4 oz cream cheese, softened (113g)
• 1/2 cup Joy Filled Eats Sweetener (100g)
• 2 tsp cinnamon
• 2 tsp vanilla extract
• 2 tsp gelatin (about 6g)
• 8 oz heavy whipping cream (240ml)
• 1 cup sugar-free chocolate chips (170g)

Step-by-Step Directions: How to Make the Perfect Keto Cannoli Cheesecake

Preparing the Crust

1. In a mixing bowl, combine the almond flour, melted butter, 1/4 cup sweetener, and almond butter. Mix until the mixture is smooth and crumbly.
2. Press this mixture evenly into the bottom of a 9-inch springform pan, creating a firm crust. Use the back of a spoon or your fingers to press down firmly.
3. Place the crust in the refrigerator while you prepare the filling to help it set.

Preparing the Gelatin

1. Sprinkle the 2 teaspoons of gelatin over 2 tablespoons of cold water in a small bowl. Let sit for 5 minutes to bloom.
2. Once bloomed, stir in 2 tablespoons of hot water until the gelatin dissolves completely. Set aside.

Making the Cheesecake Filling

1. In a large mixing bowl, beat the ricotta cheese, softened cream cheese, 1/2 cup sweetener, cinnamon, and vanilla extract until smooth and creamy.
2. Gradually add the dissolved gelatin to the cheese mixture, mixing well to incorporate.

Whipping the Cream

1. In a separate bowl, whip the heavy cream until stiff peaks form. This can be done with a hand or stand mixer on high speed.
2. Gently fold one-third of the whipped cream into the cheese mixture to lighten it, then fold in the remaining whipped cream carefully to maintain fluffiness.

Adding Chocolate Chips & Assembling

1. Stir in the sugar-free chocolate chips into the cheese and whipped cream mixture.
2. Pour the filling over the prepared crust, smoothing the top with a spatula.
3. Refrigerate for at least 4-6 hours, or until the cheesecake is firm but mousse-like.

Presentation & Serving Ideas

Once your Keto Cannoli Cheesecake is set, it’s time to wow your guests or treat yourself! Here are some creative ways to serve and present this delicious dessert:

• Classic Slice: Use a sharp knife to cut clean slices. Serve on a fancy plate with a dusting of cinnamon or cocoa powder for an elegant touch.
• Mini Cheesecake Bites: Use a mini muffin tin to create individual portions. Top each with a chocolate chip or a sprinkle of cinnamon for a cute, bite-sized treat.
• Decorative Toppings: Garnish with whipped cream, a drizzle of sugar-free chocolate syrup, or chopped nuts for added texture and flavor.
• Serving with Fresh Fruit: Pair slices with fresh berries or sliced strawberries for a burst of freshness that complements the rich cheesecake.
• Cheesecake Parfaits: Layer chunks of cheesecake with whipped cream and berries in glasses for a fun, layered presentation perfect for parties.

How to Store & How Long It Lasts

This Keto Cannoli Cheesecake is best stored in an airtight container in the refrigerator. It will stay fresh for up to 4 days, maintaining its creamy texture and flavor. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe container for up to 2 months. To enjoy, simply thaw in the refrigerator overnight or at room temperature for about 30 minutes before serving.

FAQs About Keto Cannoli Cheesecake

1. Can I make this cheesecake without gelatin? Yes, but the texture may be softer. You can try using agar-agar as a vegetarian alternative or omit it for a more mousse-like consistency.
2. Is ricotta cheese necessary? Yes, ricotta provides the authentic cannoli flavor and creamy texture. You can substitute with mascarpone if desired.
3. Can I use a different sweetener? Absolutely! Monk fruit, erythritol, or stevia can be used as substitutes for Joy Filled Eats Sweetener, adjusting quantities to taste.
4. Is this recipe suitable for a dairy-free diet? Not as is, since it contains cream cheese and heavy cream. Dairy-free alternatives can be experimented with, but results may vary.
5. Can I make this cheesecake ahead of time? Yes, it’s best to prepare it at least a day in advance to allow flavors to meld and for it to set properly.
6. How do I prevent the crust from becoming soggy? Ensure the crust is well chilled before adding the filling, and keep the cheesecake refrigerated until serving.
7. Can I add other flavorings? Yes! Add a splash of orange extract or lemon zest for a citrus twist, or incorporate chopped nuts for extra crunch.
8. What’s the best way to cut the cheesecake cleanly? Use a hot, sharp knife dipped in hot water, then wiped dry before each cut for smooth slices.
9. Is this dessert suitable for keto and low-carb diets? Yes! With only about 4.6g net carbs per serving, it’s perfect for keto lifestyles.
10. Can I make this cheesecake in a different size pan? Yes, adjust the ingredient quantities accordingly. A smaller pan will yield thicker slices, while a larger pan will produce thinner slices.

Enjoy your delicious, guilt-free Keto Cannoli Cheesecake — a perfect blend of indulgence and health-conscious eating. Happy baking!

Keto Cannoli Cheesecake

Creamy, rich, and perfectly balanced with cinnamon and chocolate, this keto cheesecake is a healthy treat for low-carb lovers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Cuisine American

Servings 12 slices

Calories 376.4 kcal

Equipment

• Springform Pan
• Mixing Bowls
• Whisk
• Spatula

Ingredients

  

• 1.5 cups Almond Flour 150g
• 1/3 cup Salted Butter, melted 75g
• 1/4 cup Joy Filled Eats Sweetener 50g
• 3 tbsp Almond Butter 45g
• 2 cups Ricotta Cheese, whole milk 480g
• 4 oz Cream Cheese, softened 113g
• 1/2 cup Joy Filled Eats Sweetener 100g
• 2 tsp Cinnamon
• 2 tsp Vanilla Extract
• 2 tsp Gelatin about 6g
• 8 oz Heavy Whipping Cream 240ml
• 1 cup Sugar-Free Chocolate Chips 170g

Instructions

 

• Mix almond flour, melted butter, sweetener, and almond butter until smooth; press into a 9-inch springform pan.
• Sprinkle gelatin over 2 tbsp cold water, let sit 5 minutes, then stir in 2 tbsp hot water until dissolved.
• In the same bowl, beat ricotta, cream cheese, sweetener, cinnamon, and vanilla until smooth; add dissolved gelatin.
• Whip heavy cream until stiff peaks form.
• Gently fold one-third of whipped cream into the cheese mixture, then fold in remaining cream.
• Stir in chocolate chips, then pour over crust.
• Refrigerate for 4-6 hours until firm but mousse-like.

Notes

Ensure gelatin is fully dissolved before mixing with cheese. Chill thoroughly for best texture.