Description
A creamy, rich twist on Italian cannoli — this keto cheesecake blends sweet ricotta flavor with chocolate chips and a low-carb crust for a dreamy dessert that’s perfect for holidays, parties, or anytime indulgence!
Ingredients
For the Crust:
1 cup almond flour
¼ cup powdered erythritol or monk fruit sweetener
2 tbsp melted coconut oil or butter
Pinch of salt
Optional: ½ tsp cinnamon for warm Italian flair
For the Filling:
8 oz cream cheese , softened
4 oz ricotta cheese , drained (or cottage cheese for lower fat)
¼ cup heavy cream or full-fat coconut cream
¼ cup powdered sweetener (erythritol or allulose)
½ tsp vanilla extract
Pinch of salt
¼ cup sugar-free mini chocolate chips (dark chocolate, 70%+ cocoa)
Optional: 1 tbsp orange zest or cannoli spice blend for extra depth
Optional Toppings:
Whipped cream
Crushed pistachios or walnuts
Sugar-free chocolate shavings
A light dusting of powdered sweetener
FOR KETO VERSION:
Use unsweetened almond flour crust and ensure your ricotta is full-fat and unsalted . For vegan version, use blended cashews + lemon juice to mimic ricotta texture.
Instructions
Make the Crust:
In a bowl, mix almond flour , powdered sweetener , melted oil , and salt until crumbly.
Press firmly into the bottom of a lined 7-inch springform pan or small loaf pan.
Bake at 325°F (160°C) for 10–12 minutes until lightly golden. Let cool while preparing filling.
Make the Filling:
In a bowl, beat cream cheese until smooth.
Add ricotta cheese , heavy cream , powdered sweetener , vanilla , and salt . Mix well until thick and creamy.
Fold in sugar-free chocolate chips and optional orange zest .
Spoon mixture over the cooled crust and smooth the top.
Chill & Set:
Cover and refrigerate for at least 4 hours or overnight until firm and sliceable.
Before serving, top with crushed pistachios , whipped cream , or a drizzle of melted dark chocolate if desired.
- Prep Time: 10 mins
- Cook Time: 4 hrs
Nutrition
- Serving Size: 8 slices
- Calories: 180
- Fat: 14g
- Carbohydrates: 3g
- Protein: 6g