Making a great cheesecake is a task, reserved only for the most devoted fans of this creamy and irresistible dessert. It typically involves several types of cheese, gelatine, lots of sugar and time spent wondering whether it will work out or not 😃 Not to worry, we’ve assembled a pretty easy to follow no-bake keto ricotta pecan cheesecake recipe that doesn’t involve a single gram of added sugar. Suitable if you’re on keto, low-carb or just generally looking to eat healthier.
We’ll be using gelatin, which is a great way to boost skin, joint, bone and gut health. Similarly to collagen (gelatin is basically heat-treated collagen), it’s something most people don’t get enough of, especially women, who don’t particularly enjoy eating fatty meat. And what better way to up your collagen intake, than digging into a soft, creamy piece of keto cheesecake?
See also: No Fuss Keto Ricotta Cake
No-Bake Keto Ricotta Pecan Cheesecake
Ingredients
- 200 grams Cottage cheese
- 180 grams Ricotta cheese
- 60 grams Erythritol powder
- 2 ml Vanilla extract
- 7.5 grams Gelatin (dissolve in 5 tbsp cold water beforehand)
- 5 large Strawberries (chopped finely)
- 1 Small handful of pecans for decoration (chopped finely)
Instructions
- Get a medium sauce pan and a wooden spoon ready
- Add 200 grams of cottage, 180 grams of ricotta, 60 grams of erythritol & 2 ml of liquid vanilla extract
- Set your burner on low and keep stirring until the mixture homogenizes
- In the meantime, dissolve 7.5 grams of gelatin in 5 tablespoons of water and add to the mixture once the gelatin begins to solidify
- Keep stirring todistribute all of the ingredients evenly
- Everything should take approximately 5-6 minutes, no more. Make sure the mixture doesn’t become hot, it just needs to be warm
- Finally, pour in your containers of choice (what you’ll eventually be serving in) and leave to cool.Then, straight in the fridge overnight
- Serve chilled and decorate with some nuts and a keto-friendly berry of choice
- Enjoy!
Notes
