Description
A guilt-free keto dessert that combines shredded zucchini and creamy ricotta for a deliciously satisfying cheesecake.
Ingredients
Scale
- 2 cups shredded zucchini
- 1 cup ricotta cheese
- 3/4 cup almond flour
- 1/2 cup erythritol (or preferred sweetener)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- Optional: lemon zest for additional flavor
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Squeeze the shredded zucchini to remove excess moisture.
- Combine the ricotta cheese, erythritol, eggs, vanilla extract, baking powder, salt, and lemon juice in a bowl. Mix until smooth.
- Mix in the squeezed zucchini and almond flour until well combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until the center is set and a toothpick comes out clean.
- Allow the cheesecake to cool in the pan before removing.
- Chill in the refrigerator for several hours or overnight before serving.
Notes
For the best texture, ensure you remove as much moisture from the zucchini as possible. Adjust sweetness according to preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg