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