Go Back
Delicious Keto Cannoli Cheesecake slice topped with sugar-free chocolate chips.

Keto Cannoli Cheesecake

A decadent keto-friendly cheesecake that combines the rich flavors of traditional cannoli with a creamy filling and a crunchy crust, perfect for gatherings or cozy evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups almond flour
  • 0.5 cups granulated erythritol
  • 0.75 cups unsweetened cocoa powder
  • 0.5 cups unsalted butter, melted
  • 1 teaspoon vanilla extract
For the filling
  • 2 cups cream cheese, softened
  • 1 cups heavy cream
  • 0.5 cups powdered erythritol
  • 1 teaspoon cinnamon
  • 0.5 cups mini sugar-free chocolate chips
  • 1 cups ricotta cheese

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix almond flour, granulated erythritol, cocoa powder, melted butter, and vanilla extract until well combined.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until lightly golden. Allow cooling.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
  2. Gradually add in the powdered erythritol and continue mixing until combined.
  3. Add in the heavy cream and mix on high speed until fluffy and well combined.
  4. Gently fold in the ricotta cheese, cinnamon, and sugar-free chocolate chips.
Assemble the Cheesecake
  1. Spread the filling over the cooled crust, smoothing it out evenly.
  2. Cover and refrigerate for at least 4 hours or overnight for best results.
Serve and Enjoy
  1. When ready to serve, carefully remove the cheesecake from the springform pan. Slice and enjoy!

Notes

For substitutions, you can use coconut flour instead of almond flour, but adjust the amount. Let the cheesecake chill fully for the best flavor development. To avoid cracks, do not overmix the filling. Can be refrigerated for a week or frozen for up to three months.