Dolce Keto al Limoncello e Ricotta

Here's how the Keto version compares to Cheesecake al Limoncello

Nutritional Content: The keto version is lower in carbs and sugar, higher in healthy fats and protein, and generally fewer calories. This makes it more suitable for a keto diet or anyone watching their carb intake.

Ingredients: Your keto cake uses Torani Lemon Sugar Free instead of sugar and limoncello and almond flour instead of regular flour. This not only lowers the carbs but also adds a nutty flavor and slightly denser texture.

Flavor: Both cakes have that zesty lemon punch, but the keto one might have a more almond-forward flavor from the almond flour.

Texture: The regular recipe will have a slightly lighter, fluffier texture compared to the denser, moist texture of the keto version.

Experience: Both versions are delightful; it just depends on what you're in the mood for—indulgence with traditional sweetness or a healthier, low-carb delight. 🍋🎂

Print Recipe

Prep Time 30

Cook Time 2

Chill 4

Total Time 6 30

Course Dessert

Cuisine Italian, Keto

Servings 10 servings

Calories 200 kcal

Equipment

9” springform pan
Parchment paper
Non-stick spray

Ingredients

32 oz ricotta
1 cup Lemon Torani Sugar-Free Syrup or another keto-friendly sweetener
4 eggs
½ cup almond flour or coconut flour for a different texture
1 tsp vanilla
¼ cup lemon juice
Zest of two lemons
½ tsp salt

Instructions

Preheat oven to 325˚F.
Whip erythritol and lemon zest until incorporated.
Add ricotta, eggs, salt, almond flour, vanilla, limoncello (or lemon extract mix), and lemon juice. Mix until smooth and creamy.
Line a 9” springform pan with parchment paper and spray with non-stick cooking spray.
Bake for 90 minutes or until the center is set.
Turn off oven, crack the oven door open, and leave the cake in for 30-45 minutes.
Remove, allow to come to room temperature for 2 hours, wrap, and refrigerate for 4 hours or overnight.
Slice and serve.