“Think it’s impossible to make a healthy, Italian lemon ricotta cheesecake? This keto friendly recipe will blow your mind but won’t blow up your belly!” Low Carb Italian Lemon Ricotta Cheesecake – You must try this recipe.

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Ingredients

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Directions

1. Preheat your oven to 350°F.
2. Melt the butter in a microwave safe bowl.
3. Combine the melted butter, almond flour, sea salt, and sweetener in a medium mixing bowl.
4. Spray a 9in. glass pie pan with non-stick cooking spray and gently press the crust into the pan. Bake it for 12-15 minutes then remove it from the oven and set on a rack to cool.

1. In a large mixing bowl or stand mixer combine the cream cheese, ricotta cheese, sweetener, the lemon and vanilla extracts, and the lemon zest.
2. Blend everything together on medium speed until the filling is creamy and smooth.
3. In another medium mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form.
4. Fold the whipped cream into the cream cheese mixture. Be gentle but be sure to completely mix all the ingredients.
5. Pour the filling into the cooled crust and refrigerate the pie for at least 4 hours before serving.
6. Enjoy! 🙂

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Note

• Try using a chilled mixing bowl when whipping the heavy cream, it will speed up the process.
• If needed, strain the filling before putting it into the cooled crust.
• Make sure to let the cheesecake chill for at least 4 hours so it can set before serving.

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Nutrition Facts

Per Serving: 339 calories; 16 g fat; 4.9 g carbohydrates; 8 g protein.

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Recipe by: Kiro, Photo Credit: Natallia Yeupak

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