Here’s a delicious Keto Cannoli Cheesecake Bars recipe:
Ingredients
Crust:
1 1/2 cups almond flour
1/4 cup granulated sweetener (Swerve, Erythritol)
1/4 cup unsalted butter, melted
1/4 teaspoon salt
Cheesecake Filling:
16 ounces cream cheese, softened
1/2 cup granulated sweetener (Swerve, Erythritol)
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
Cannoli Filling:
1 cup sweetened ricotta cheese
1 tablespoon vanilla extract
1/2 cup chopped pistachios (optional)
Chocolate Topping (optional):
1 cup melted chocolate (sugar-free)
Instructions
Preheat Oven: 350°F (180°C). Line an 8×8-inch baking dish.
Prepare Crust: Mix almond flour, sweetener, melted butter and salt. Press into baking dish.
Bake Crust: 10-12 minutes or until lightly golden.
Prepare Cheesecake Filling: Beat cream cheese, sweetener, eggs and vanilla. Stir in sour cream.
Pour Cheesecake Filling: Over baked crust.
Bake Cheesecake: 25-30 minutes or until set.
Prepare Cannoli Filling: Mix ricotta, vanilla and pistachios (if using).
Assemble: Spread cannoli filling over cooled cheesecake.
Top with Chocolate (optional): Drizzle melted chocolate.
Refrigerate: 4-6 hours or overnight.
Nutrition (approximate per serving)
Calories: 420
Protein: 12g
Fat: 38g
Carbohydrates: 5g
Net Carbs: 3g
Keto Tips
Choose sugar-free chocolate.
Limit portion size.
Use high-quality almond flour.
Pair with keto-friendly beverages (coffee, tea).
Variations
Lemon Cannoli: Add lemon zest and juice to ricotta filling.
Chocolate Chip: Mix chocolate chips into cheesecake filling.
Nut-Free Crust: Substitute coconut flour for almond flour.
Cannoli Cream: Top with whipped cream and cinnamon.
