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Keto Cannoli Chocolate Chunk Cheesecake

Mamma mia! Have you ever wondered what it would be like if you turned cannolis into cheesecake? Sitting atop a crumbly, cinnamon crust is a very thick ricotta topping with chunky 100% cacao chocolate mixed in. It's so good, you won't believe it's Keto-friendly!
Prep Time15 mins
Refrigeration time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Keyword: gluten free, keto, low carb, no bake, peanut-free
Servings: 12 slices

Ingredients

Crust Ingredients

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 tablespoon cinnamon
  • 3 tablespoons coconut oil
  • 1 tablespoon Evolved Unsweetened Roasted Coconut Butter
  • 1 teaspoon stevia
  • teaspoon salt
  • ¼ teaspoon vanilla extract

Filling Ingredients

  • Two-8 oz. packages softened cream cheese
  • 1 cup powdered monk fruit sweetener
  • ½ teaspoon orange zest
  • ¼ teaspoon cinnamon
  • 1 cup part-skim ricotta
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange extract
  • ½ cup Midnight Coconut chocolate chopped

Instructions

For the Crust

  • In a large bowl, mix all the crust ingredients together until it resembles wet sand.
  • Press mixture into the bottom of a 9” pie dish and up the sides just a bit.

For the Filling

  • In a large bowl, beat together the cream cheese, monk fruit, orange zest, and cinnamon. Scrape down the sides of the bowl.
  • Mix in the ricotta and extracts until well incorporated. Then fold in the chopped Midnight Coconut.

Assemble

  • Scoop the filling on top of the crust and spread it evenly throughout.
  • Refrigerate the cheesecake for at least 4 hours, or overnight, to let it set.
  • Garnish the cheesecake with more chopped Midnight Coconut. Enjoy!

Notes

Difficulty Level: Easy