No-Bake Keto Ricotta Pecan Cheesecake
This simple and delicious no-bake keto ricotta cheesecake is the perfect after dinner treat. With only 6g of net carbs, 14g of fat and 22g of protein, it's both delicious and nutritious!
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
