Keto Thanksgiving Spiced Ricotta Cake Recipe
This cake is a MUST-HAVE for your Thanksgiving dessert table!
It’s soft, moist, and bursting with flavor – no one will ever guess it's Keto and gluten-free!
The flavors of cinnamon, ginger, and nutmeg are perfect for an end-of-autumn celebration.
The ricotta cheese makes it incredibly moist, so make sure not to omit it when you recreate this at home.
Top it off with low-carb toppings like sliced hazelnuts, or berries to bring this recipe to the next level!
What’s your fave Thanksgiving dessert? Let us know in the comments!
Recipe Source:
—
Subscribe to our channel for more premium Keto recipe videos:
Even more premium low-carb recipes:
Download the app to track macros + log recipes with one tap:
iOS:
Android:
Sign up on the web:
We’re Carb Manager, the best macro tracking app for managing a sustainable, healthy, low-carb way of eating. From Keto to Low Carb, Paleo to plant-based, carb-conscious gut health diets and more, we help you go beyond macros and counting calories to help you achieve ideal metabolic health.
As a leader in the Low Carb space, we’ve been honing our app features and recipe database for over a decade to serve users eating Keto, managing diabetes and other health conditions, or maintaining a variety of low-carb-focused diets for metabolic health.
We are passionate about providing tools and resources to help you eat, sleep, feel, age, and perform your best. With 5,000 Keto and low-carb recipes, meal planner, shopping list generator, weight loss tracker, intermittent fasting tracker, and everything else that you need to meet your health and weight loss goals and become the next low-carb or Keto success story!
Download Carb Manager:
iOS:
Android:
Sign up on the web:
Follow us on Instagram:
Connect with us on Facebook:
Pinterest:
Sign up for Premium:
—
Keto Thanksgiving Spiced Ricotta Cake Recipe
Ingredients
1 cup Almond flour
.25 cup Coconut flour
2 tsp Baking powder
.25 tsp Salt
100 g Butter
.5 cup Granulated erythritol
4 medium Raw eggs
1 cup Ricotta cheese
1 tsp Cinnamon
.5 tsp Ginger
.13 tsp Nutmeg
.5 cups Raw almonds
Instructions
1. Preheat your oven to 350F/180 C and line a springform pan with parchment paper. To a bowl, add the almond flour, coconut flour, baking powder, cinnamon, ground ginger, nutmeg, and salt. Whisk to combine and set the bowl aside.
2. To another bowl, add the softened butter, erythritol, and vanilla extract. Using a hand mixer, whisk until combined. Add 2 eggs and beat until light and fluffy.
3. Add the ricotta cheese and beat until combined. Add half of the dry mixture and beat. Then add the remaining eggs and beat again.
4. Add in the remaining dry mixture and fold until just combined. Transfer the batter to the lined pan. Spread it using an offset spatula. Spread the sliced almonds on top.
5. Bake for 45-50 minutes until an inserted toothpick comes out dry. Let it cool for 15 minutes. Remove the cake from the pan and transfer it to a serving plate.
6. Dust some powdered erythritol on top as garnish. Slice the cake into 8 slices. Serve warm or cold.
Lemon Ricotta Cheesecake | Izy Hossack | Wild Dish
Izy shares her recipe for a delicious lemon ricotta cheesecake (without the buttery biscuit base). This is a summer dessert that's perfect for a party or special occasion. Try this at home and tweet us your pictures, we love hearing from you!
SUBSCRIBE
RECIPE
BASE:
130G OATS
50G GROUND ALMONDS
2 TBSP HONEY
50G UNSALTED BUTTER
FILLING:
1 EGG
1 TUB RICOTTA
1 TUB CREAM CHEESE (250G)
60G SUGAR
ZEST OF 2 LEMONS
2 TBSP PLAIN FLOUR
METHOD
PREHEAT THE OVEN TO 180 C.
IN A FOOD PROCESSOR, BLEND TOGETHER THE BASE INGREDIENTS UNTIL A CLUMPY MIXTURE IS FORMED. GREASE A 23CM SPRINGFORM CAKE TIN WITH SOME MORE BUTTER. PRESS THE BASE MIXTURE INTO THE TIN IN AN EVEN LAYER THEN BAKE FOR 10 MINUTES UNTIL IT’S STARTING TO BECOME GOLDEN AROUND THE EDGES. LOWER OVEN TO 160 C.
LINE A PLATE WITH 3 LAYERS OF PAPER KITCHEN TOWEL. TIP THE RICOTTA ONTO THE PAPER TOWEL AND TOP WITH ANOTHER 3 LAYERS OF PAPER TOWEL. PRESS DOWN AND PAT THE RICOTTA OUT INTO A CIRCLE. THIS IS TO REMOVE EXCESS MOISTURE FROM THE RICOTTA. BLEND ALL FILLING INGREDIENTS TOGETHER, INCLUDING THE DRAINED RICOTTA, IN THE FOOD PROCESSOR. POUR THE MIXTURE OVER THE CRUST AND BAKE FOR 1 HOUR.
DECORATE WITH FRESH BERRIES (OPTIONAL) AND SERVE.
Thanks to Kenwood, Lakeland.co.uk, Maxwell & Williams, Sophie Conran for Portmeirion ( Cornishware and Typhoon for providing us with kitchenware.
Wild Dish is a food and lifestyle destination that delivers non-stop inspiration to help you live a more positive life. We’re bringing you the best of all that is trending in the world of healthy food, fitness and travel. Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, vloggers, yogis and wellness experts make feeling great easy and accessible.
Follow us:
Follow Izy Hossack:
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
No Bake Italian Cheesecake with Ginger and Lime Cooking Italian with Joe
Who loves cheesecake?! Who desserts?! Well, you are going to love today's video with my special guest Margherita as we make an Italian no-bake ginger and lime cheesecake!!! YUM!!! Get ready for absolute deliciousness. Joe Borio, host of YouTube Cooking Italian with Joe, sharing stories, Italian recipes, travel tips, and all to Love about Italy ????????!!! Buy your next bottle of Vito and Joe’s Extra Virgin Italian Olive Oil at CookingItalianwithJoe.com
To Purchase a bottle of Vito and Joe’s Olive Oil:
Website:
Facebook:
Instagram:
carrot ricotta cheese cake - Eggless carrot ricotta cheese cake - baking recipes
This is one of the simple cakes to make! if you don't have ricotta cheese you can replace it with cottage/ crumbled paneer. This is even good for beginners! Super soft and yummy recipe! This perfect for dessert when you serve with ice cream or tea time snack or even good for breakfast/ brunch. you can pack for your kids snack box too
for details refer to
Follow us on
Instagram:
Pinterest:
Ingredients
All-purpose flour - 2 cups
baking soda - 1 teaspoon
baking powder - 1 teaspoon
ginger powder - 1/4 teaspoon
Cinnamon powder - 1 teaspoon
Salt to taste
Cold butter - 5 tablespoon
Milk - 1/2 cup (whole milk)
brown Sugar - 1/2 cup
white sugar - 1/2 cup
carrot - 3/4 cup (grated)
ricotta cheese - 3/4 cup
Cheesecake Lovers: A Lemon Cheesecake With Gingersnap Crust!
Experience the zesty allure of Lemon Cheesecake—a tangy, creamy delight that will leave you craving more. Get ready for a mouthwatering journey of citrusy brightness and luscious decadence. Indulge your dessert desires like never before.
=== ???????????? RECIPE ===
Crust:
36 gingersnap cookies, ground to crumbs
3 tablespoons granulated sugar
6 tablespoons melted butter
Filling:
2 pounds (900g) cream cheese
8 ounces (240g) sour cream
3 large eggs
8 ounces (220g) granulated sugar
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon lemon extract
To make the crust:
Preheat the oven to 350°F (180°C)
Using a food processor, grind the gingersnaps down to crumbs. (If you don’t have a food processor, place the gingersnaps in a zip-top bag and crush them with a rolling pin or heavy pan until reduced to crumbs.)
Place crumbs in a bowl and add the sugar and melted butter. Mix to combine.
Spray the springform pan with cooking spray. Transfer the crumbs to the bottom of the springform pan. Smooth to an even layer on the bottom of the pan. Bake for 8 minutes. Cool on a wire rack.
To make the filling:
In a large bowl, add the cream cheese and sugar. Mix on medium speed until smooth and fluffy.
Then add the sour cream, lemon juice, lemon zest, and lemon extract. Mix well to combine.
While the mixer is still on, add the eggs one at a time, mixing in between each one until well combined.
Pour the batter into the springform pan, and smooth out the top if needed.
Place the springform pan in a large roasting pan that has a rack.
Add 1 inch (2.5cm) of hot water to the roasting pan.
Bake for 60 to 70 minutes or until the center is just set.
Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for another hour. Remove from the oven and water bath and cool on a wire rack. Once completely cooled, cover tightly and refrigerate for 4 hours or overnight.
=== ???? NEWSLETTER ===
Get ONE email a week with these recipes delivered to your inbox. No spam!
Newsletter Signup -
=== ???????? SUPPORT THE CHANNEL ===
Subscribe to the Channel -
Website for more recipes -
Follow us on Facebook -
Follow us on Twitter -
=== ???? Chef Pete's Favorite Kitchen Essentials ===
Listed are kitchen investments (*) and budget alternatives.
*KitchenAid Artisan Stand Mixer 5-Quart -
GE Tilt Head Stand Mixer -
Hamilton Beach Electric Hand Mixer -
*Cuisinart 14 Cup Food Processor -
Hamilton Beach 12-Cup Food Processor -
*Mercer Culinary Renaissance Knife Set -
Mercer Culinary Millennia Knife Set -
Lodge Seasoned Cast Iron 10 Inch Skillet -
Basics Cast Iron Covered Dutch Oven 6-Quart -
OXO Good Grips Mandoline Slicer -
Black & Decker Blender -
Chefman Immersion Stick Blender -
Nicewell Digital Food Scale Digital -
ThermoPro Oven Digital Thermometer -
ThermoPro Instant Read Digital Thermometer -
=== ????AFFILIATE LINKS ===
LCTV is user-supported - When you buy through links we may earn an affiliate commission. If you have a different purchase in mind, you can also use these storewide links below to support us.
???? Amazon:
=== ???? About Let's Celebrate TV ===
On this channel, we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails, and entertaining tips too. We try to keep it as simple as possible, especially for those who say you can't cook or entertain - because we know you really can!
=== ???? CHAPTERS ===
00:00 About Today's Episode
00:19 Lemon Cheesecake Introduction
01:02 Making the Ginger Snap Crust
02:15 The Spring Form Pan
03:04 Baking the Crust
03:28 Making the Filling
06:03 Add the Filling to the Crust
06:39 Setting up the Water Bath
07:58 Baking Instructions
08:42 Tasting and Recipe Recap
10:51 Social Media and Video Recommendations
#letscelebratetv #peterlee
COPYRIGHT © 2023 Let's Celebrate TV / LGManor Productions - ALL RIGHTS RESERVED.
Baked Ginger and Creme Fraiche Cheesecake | Everyday Gourmet S9 EP06
As seen on Everyday Gourmet.