Lemon Ricotta Keto Cheesecake
We hope you try this delicious and easy-to-make lemon ricotta keto cheesecake. Enjoy 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 delightful flavor, fluffy texture, and classy appearance of this keto cheesecake will captivate you and your guests.
Either way, it will not disappoint. The delightful flavor, fluffy texture, and classy appearance of this keto cheesecake will captivate you and your guests.
Ingredients
- Keto cooking spray or any regular cooking spray as needed
- 8 oz. full fat cream cheese softened at room temperature
- 1/4 cup monk fruit granulated sweetener
- 1/3 cup whole-milk ricotta cheese
- 1 lemon juice
- 1 lemon zest
- 1/2 tsp. lemon extract
- 2 large eggs
Topping
- 2 tbsp. full-fat sour cream
- 1 tsp. monk fruit granulated sweetener
Instructions
- Preheat your oven to 350°F. Grease a 6-inch circular pan with keto cooking spray and set it aside until ready.
- 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. Taste it and adjust the sugar to your liking.
- Add 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.
- While your keto cheesecake bakes, combine sour cream and monk fruit sweetener in a small bowl.
- When the keto cheesecake is done baking, spread your sour cream topping on top evenly and move it to the refrigerator for 6 – 8 hours until thoroughly chilled. The longer, the better before serving.
Video
Nutrition
Serving: 1gCalories: 196kcalCarbohydrates: 4gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 6gTrans Fat: 0gCholesterol: 109mgSodium: 155mgFiber: 0gSugar: 3g
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