Italian Lemon Ricotta Cheesecake Recipe
Think it’s impossible to make a healthy, low carb lemon cheesecake that tastes just like “nonna” makes it? This keto friendly dessert will blow your mind but won’t blow up your belly!
Servings: 16 people
Ingredients
Crust
- 2 cups almond flour
- 6 tbsp unsalted butter
- 1/4 tsp sea salt
- 2 tbsp low carb sugar substitute
Filling
- 16 ounces cream cheese softened
- 15 ounces ricotta cheese
- 1 cup low carb sugar substitute
- 1 tbsp vanilla extract
- 2 tsp fresh lemon zest
- 1/2 tsp lemon extract
- 1 1/2 cups heavy cream
Instructions
For full instructions you can go to lowcarbyum.com.
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