Keto Ricotta Cheesecake Recipe – How to make an easy 4 ingredient low carb baked cheesecake dessert – with the video.
Keto Ricotta Cheesecake
This keto ricotta cheesecake has only 4 ingredients and makes a quick low carb friendly baked cheesecake that couldn’t be simpler to prepare.
Using ricotta in a cheesecake creates a protein rich dessert that’s lightly flavored and not as rich as traditional cream cheese cheesecakes.
You can add vanilla or strawberry extract for a fuller flavor and enjoy the cheesecake as is, or topped with homemade jam. (Here’s a keto jam recipe for you.)
Keto Ricotta Cheesecake Recipe
- 500g/1.1lb Ricotta Cheese
- 4 Eggs
- 2-4 Tablespoons Stevia (Or you sweetener of choice)
- 200g Strawberries, chopped
- Preheat the oven to 180C/350F and line a round spingform baking tin with well greased baking paper.
- Place the ricotta into a large bowl and, using electric beaters, whisk until creamy.
- Add the eggs, one a time, whisking until each egg is fully incorporated before adding the next one.
- Add the stevia, one tablespoon at a time until fully mixed in and the batter is smooth and creamy.
- You can either fold some or all of the strawberries into the batter and then pour the batter into your baking tin and scatter all the rest of the chopped strawberries over the top.
- Place into the preheated oven for 50 to 55 minutes or until golden and done.
- Remove from the oven, allow to cool completely then carefully remove the cake from the tin and move it onto a plate.
- Place the cake into the fridge for a few hours to fully chill and set, then enjoy.
Recipe Video Tutorial
Here’s the video where you can watch the dessert being prepared, step by step. Hit play below or click here to watch on YouTube.
More Easy Keto Desserts
Keto No Bake Peanut Butter Cookies
Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
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