Keto Cannoli Cheesecake bars

By deiv3 on September 20, 2024

Keto Cannoli Cheesecake bars

Ingredients

Crust:
1 ½ cups almond flour
¼ cup unsweetened cocoa powder (optional, for a chocolate crust)
¼ cup powdered erythritol (or your preferred keto-friendly sweetener)
½ teaspoon cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter, melted
Cheesecake Filling:
16 oz (2 cups) cream cheese, softened

1 cup ricotta cheese (whole milk or part-skim)
¾ cup powdered erythritol (or your preferred keto-friendly sweetener)
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
½ teaspoon cinnamon
½ cup sugar-free mini chocolate chips
Optional Toppings:
Sugar-free chocolate chips, melted for drizzling
Crushed pistachios
Whipped cream sweetened with powdered erythritol
Instructions

Prepare the Crust:
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix the almond flour, cocoa powder (if using), powdered erythritol, cinnamon, and salt.
Pour in the melted butter and stir until the mixture is well combined and crumbly.
Press the mixture firmly and evenly into the bottom of the prepared baking pan.
Bake for 10-12 minutes, or until slightly firm. Let it cool while you prepare the filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the ricotta cheese, powdered erythritol, eggs, vanilla extract, almond extract (if using), and cinnamon. Beat until smooth and well combined.
Fold in the sugar-free mini chocolate chips.

Assemble and Bake:
Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Bake for 30-35 minutes, or until the center is set and slightly jiggles.
Remove from the oven and let the bars cool completely in the pan, then refrigerate for at least 2 hours (or overnight) to set.
Serve:
Once set, lift the cheesecake out of the pan using the parchment paper overhang and cut into bars.
Drizzle with melted sugar-free chocolate chips, sprinkle with crushed pistachios, and top with whipped cream if desired.