Ingredients
For the Crust:
- 1 ½ cups almond flour
- ¼ cup erythritol (or your favorite keto-friendly sweetener)
- ¼ cup melted butter
- ½ teaspoon vanilla extract
For the Cheesecake Filling:
- 16 oz (450g) softened cream cheese
- ½ cup sour cream
- ½ cup erythritol (or your preferred keto sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1 teaspoon cinnamon (optional, for a hint of extra flavor)
For the Cannoli Filling:
- 1 cup drained ricotta cheese
- ¼ cup erythritol (or your chosen keto sweetener)
- ½ teaspoon vanilla extract
- ¼ cup mini sugar-free chocolate chips (optional)
Step-by-Step Guide:
Get the Oven Ready:
Start by preheating your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, making sure to leave some excess hanging over the edges for easy removal later.
Craft the Crust:
In a medium-sized bowl, combine almond flour, erythritol, melted butter, and vanilla extract. Mix until everything is well incorporated.
Press this mixture evenly into the bottom of your prepared baking pan, forming the crust. Bake in the preheated oven for around 10 minutes, or until the crust is lightly golden.
Take it out of the oven and allow it to cool slightly.
Create the Cheesecake Filling:
In a large bowl, beat softened cream cheese until it’s smooth. Add in the sour cream, erythritol, eggs, vanilla extract, and lemon zest (if using).
Continue beating until the mixture is smooth and well combined. Pour this cheesecake mixture over the cooled crust and use a spatula to smooth out the top.
Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake for 30-35 minutes, or until the center is set and the edges are just beginning to turn golden.
Once done, turn off the oven and allow the cheesecake to cool inside, with the oven door slightly open, for 1 hour. This step helps prevent cracks from forming.
Prepare the Cannoli Topping:
As your cheesecake cools, mix together ricotta cheese, erythritol, and vanilla extract in a bowl until smooth.
If desired, fold in some mini sugar-free chocolate chips for an extra treat.
Assemble and Serve:
Once the cheesecake has cooled completely, spread the ricotta cannoli filling evenly over the top.
Place the cheesecake in the refrigerator and let it chill for at least 2 hours, or until it’s fully set.
When ready to serve, lift the cheesecake out of the pan using the parchment paper overhang.
Slice into bars, and garnish with additional mini chocolate chips or a sprinkle of cinnamon if you like.
Enjoy your delicious Keto Cannoli Cheesecake Bars!
