Can you think of a dessert more delicious on a hot summer day than a cheesecake? Better yet, a lemon ricotta keto cheesecake for those of you following a healthy diet.
It’s easy, simple to make, elegant and easily goes with any entrée because of how refreshing it is. Follow our step to step guide to this fun dessert!
Lemon Ricotta Keto Cheesecake Recipe
I’m sure you are thinking how difficult it is to make a regular cheesecake. Mainly, because of how easily it can break in the oven if the ingredients aren’t mixed properly.
And you are right! But with our step-by-step guide, we break down the process and explain exactly how to complete this keto cheesecake recipe with zero possibility of failing.
It all comes down to the way the ingredients are folded together. That’s the secret ladies and gents! Also, make sure not to open the oven mid baking as it will deflate our beautiful keto cheesecake.
Now that the cat is out of the bag, it is time to gather the ingredients and get to baking this yummy dessert that will not disappoint.
It all comes down to the ingredients that make the difference in all the types of different cheesecakes.
The ricotta cheese is the main character in our story, which helps this keto cheesecake recipe come to life. Along with the lemon juice and zest that helps to bring it all together.
Frankly, this tart is aromatic and refreshing, but not overly so. This keto cheesecake recipe has all it takes to be the perfect ending to a family meal!
Watch Lemon Ricotta Keto Cheesecake Recipe Video
Keto cooking spray or any regular cooking spray
8 ounces full fat cream cheese (softened at room temperature)
1/4 cup monk fruit granulated sweetener
1/3 cup whole-milk ricotta cheese
Juice of 1 lemon and the grated zest
1/2 tsp lemon extract
2 large eggs
2 tbsp full-fat sour cream
1 tsp monk fruit granulated sweetener
Preparation: 6 servings
For the cheesecake
Preheat your oven to 350 F. Grease a 6-inch circular pan with your keto cooking spray and set aside until ready to use.
In a glass container, combine your cream cheese, monk fruit granulated sweetener, ricotta cheese, lemon zest, lemon juice, and lemon extract until well mixed and the mixture shows no lumps.
When fully combined, taste it and adjust the sugar to your liking.
Continue by adding your eggs and mix on low for about 1 minute until combined.
Transfer your keto cheesecake batter to the prepared pan and bake for 55 minutes or until the top of the keto cheesecake looks set. The middle of the cake should look soft when ready.
For the topping:
While your Keto cheesecake bakes, combine in a small bowl the sour cream and monk fruit sweetener.
When the Keto cheesecake is done baking, spread your sour cream topping on top evenly and move to the refrigerator for 6 – 8 hours until completely chilled. The longer the better before serving.
We hope you try this delicious and easy-to-make lemon-ricotta keto cheesecake. Eat it plain or take it to the next level by adding your favorite sugar-free jam or fresh fruit.
Either way, it will not disappoint. The yummy flavor, fluffy texture and classy look of this keto cheesecake will captivate you and your guests. But don’t take our word for it.
Try it for yourself and share your feedback.
Total Fat: 19 g
Net Carbs: 3g