Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keto Cannoli Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 67 reviews

  • Author: Ava
  • Total Time: 4 hours 15 minutes
  • Yield: 12 servings
  • Diet: Low Carb

Description

This Keto Cannoli Cheesecake is a creamy, low-carb dessert that combines the flavors of traditional cannoli with a rich cheesecake texture. Made with almond flour crust, ricotta, cream cheese, and sugar-free sweeteners, it’s a perfect treat for those following a ketogenic diet. The dessert is no-bake and requires chilling to achieve a mousse-like softness with delightful sugar-free chocolate chips folded throughout.

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 1/3 cup salted butter, melted
  • 1/4 cup Joy Filled Eats Sweetener (or alternative sweetener as per recipe notes)
  • 3 tbsp almond butter

Cheesecake Filling

  • 2 cups whole milk ricotta cheese
  • 4 oz cream cheese, softened
  • 1/2 cup Joy Filled Eats Sweetener (or alternative sweetener as per recipe notes)
  • 2 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 2 tsp gelatin
  • 8 oz heavy whipping cream
  • 1 cup sugar-free chocolate chips

Instructions

  1. Prepare the crust: In a mixing bowl, stir together almond flour, melted butter, sweetener, and almond butter until smooth and fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  2. Bloom the gelatin: Sprinkle gelatin evenly over 2 tablespoons of cold water and let it sit undisturbed for 5 minutes. Then, add 2 tablespoons of hot water to the gelatin and stir until completely dissolved and smooth.
  3. Make the cheesecake batter: Using an electric mixer in the same bowl as the crust mixture, blend together the ricotta cheese, softened cream cheese, sweetener, cinnamon, and vanilla extract until the mixture is smooth and creamy. Gradually mix in the dissolved gelatin until evenly incorporated.
  4. Whip the cream: In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, indicating it is well aerated and holds its shape.
  5. Combine cream with batter: Gently fold one-third of the whipped cream into the cheesecake batter to lighten it. Then carefully fold in the remaining whipped cream, maintaining the fluffy texture. Fold in the sugar-free chocolate chips evenly throughout the batter.
  6. Assemble and chill: Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top. Refrigerate the cheesecake for at least 4 to 6 hours, or until it firms up to a soft, mousse-like consistency.

Notes

  • You can substitute Joy Filled Eats Sweetener with other keto-friendly sweeteners like erythritol or monk fruit sweetener according to taste.
  • Ensure the gelatin is fully dissolved to avoid lumps in the cheesecake filling.
  • The cheesecake remains soft and mousse-like after chilling, do not expect a firm traditional cheesecake texture.
  • Use a 9-inch springform pan for best results and easy removal.
  • For best flavor, use whole milk ricotta and full-fat dairy ingredients.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-inspired

Find it online: https://quickandsweetrecipes.com/keto-cannoli-cheesecake-recipe/