Keto Italian Lemon Ricotta Cheesecake

Step 1

Preheat your oven to 350°F.

Step 2

Melt the butter in a microwave safe bowl.

Step 3

Combine the melted butter, almond flour, sea salt, and sweetener in a medium mixing bowl.

Step 4

Spray a 9in. glass pie pan with non-stick cooking spray and gently press the crust into the pan. Bake it for 12-15 minutes then remove it from the oven and set on a rack to cool.

Step 5

Sprinkle gelatin (if using) on top of two teaspoons of water in small bowl to soften. Then stir in 2 teaspoons hot water to completely dissolve the gelatin.

Step 6

In a large mixing bowl or stand mixer combine the cream cheese, ricotta cheese, sweetener, the lemon and vanilla extracts, and the lemon zest.

Step 7

Blend everything together on medium speed until the filling is creamy and smooth.

Step 8

In another medium mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form, streaming in gelatin water mixture (if using) to stabilize the cream.

Step 9

Fold the whipped cream into the cream cheese mixture. Be gentle but be sure to completely mix all the ingredients.

Step 10

Pour the filling into the cooled crust and refrigerate the pie for at least 4 hours before serving.