Low Carb Orange Ricotta Cheesecake
One piece comes out to be approximately 330 Calories,

Fat: 29.5 g (of which Saturated: 13.3 g, MUFA’s: 10.1 g),
Total Carbs: 7.9 g,
Fiber: 2.1 g,
Net Carbs: 5.8g,
Protein: 8.9 g

Servings Prep Time
16pieces 15minutes
Cook Time
2hours
Servings Prep Time
16pieces 15minutes
Cook Time
2hours
Ingredients
Crust
Orange Cheesecake Filling
Instructions
Crust
  1. Preheat the oven to 350°F (180°C). Prepare a lightly greased springform pan.
  2. In a medium bowl, stir together all dry ingredients.
  3. Add in soft butter, melted chocolate, and egg. Stir with a fork until well combined. Press into the pan and bake for 10 minutes. Set aside to cool.
Orange Cheesecake Filling
  1. Keep the oven temperature at 350°F (180°C).
  2. In a large bowl, using an electric mixer beat together cream cheese and Ricotta cheese.
  3. Add erythritol and vanilla extract; beat until smooth. Scrape down the sides of the bowl if needed. Add in eggs and yolks, Again, beat until smooth. On low speed, stir in almond flour, just until well combined. Stir in orange zest and juice just until incorporated into the batter.
  4. Pour the filling into the prepared crust. Place the pan in the midsection of the oven.

    Fill a large baking pan up with water, and put it on the bottom of the oven. Doing so will prevent the cake from cracking up while baking.

    Bake for an hour. Turn the oven off and let the cake sit inside, undisturbed for another 45 minutes. It should remain slightly wiggly. Take it out of the oven and let it cool for another 15 minutes before loosely covering with some plastic wrap and refrigerating for at least 6 hours. Enjoy!