Keto4Karboholics Cannoli Cheesecake

Makes 12 Slices: 1 Slice is 360 Calories, 25g Fat, 3g Carbs, 10g Protein

3 (8 ounce) packages cream cheese, at room temperature
1 cup ricotta cheese
pinch of salt
1 ¼ cup of Swerve
1/2 cup chocolate chips or your favorite keto chocolate chopped small
1 Tbsp finely grated orange zest
1 Tbsp pure vanilla extract
4 eggs
Confectioners Swerve, for garnish

Choczero Dipping Cups, for garnish

Cannoli Topping

1 Cup of Ricotta Cheese

½ Cup of Confectioners Swerve

1 Tbsp of Vanilla Extract

¼ Cup of Chocolate Chips/Chunks

1.     Position oven rack to middle of oven and preheat to 300 degrees

2.     Put paddle attachment on stand mixer.  Mix cream cheese, ricotta, and salt on medium speed, scraping sides of bowl frequently, until very smooth and fluffy, about 5 minutes.  Make sure cheese has no lumps.  Add swerve and beat until well blended and smooth.

3.     Add chocolate chips/chunks, orange zest and vanilla.  Beat until just combined, about 30 seconds.  Add eggs, one at a time, also beating until just blended.  Do NOT overbeat.  Pour filling into 9 inch springform pan.

4.     Bake for about 55-60 minutes.  The sides will be puffy and the center will look soft and jiggle.  Set on rack and cool completely. At this point mix the Cannoli Filling together (beat until smooth) and spread over the top of the cake. Cover and refrigerate, at least 8 hours.

5.     Garnish with confectioners’ sugar, chocolate, or any additional topping and serve!