Coconut ricotta breakfast cheesecake with stevia and lemon
Indulge in a guilt-free treat with our Coconut Ricotta Breakfast Cheesecake! This delicious recipe combines creamy ricotta, coconut flour, and a hint of stevia for natural sweetness. Fresh lemon juice and vanilla extract add a refreshing zest, while eggs bring everything together for a protein-packed start to your day. Perfect for a healthy breakfast or a delightful snack!
- 17 Apr 2024
- Cook time 20 min
- Prep time 10 min
- 8 Servings
- 6 Ingredients
Start your day on a bright and delicious note with this Coconut Ricotta Breakfast Cheesecake. This guilt-free treat is sweetened with stevia and infused with the fresh flavors of lemon, offering a light and refreshing twist on the traditional cheesecake. It’s the perfect blend of creamy ricotta, nutty coconut flour, and zesty lemon, creating a balanced breakfast dish that will delight your taste buds.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan or a similar-sized baking dish. Lightly grease the pan with cooking spray or line it with parchment paper for easy removal.
- Measure out all your ingredients to ensure you have everything ready to go. This helps with a smooth baking process.
- In a large mixing bowl, add the ricotta cheese and eggs. Using an electric mixer on medium speed, beat the ricotta and eggs together until you get a smooth and creamy texture.
- Add the stevia leaf sweetener, lemon juice, and vanilla extract to the ricotta and egg mixture. Mix until all ingredients are well-blended.
- Gradually add the coconut flour to the wet mixture. Continue to mix until the batter is smooth and without any lumps. The batter will be thicker compared to traditional cheesecake batter due to the coconut flour.
- Pour the cheesecake batter into your prepared cake pan. Use a spatula to spread the batter evenly and smooth the top.
- Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until the edges are set and the top is golden brown. The center should be firm but may still have a slight jiggle.
- Remove the cheesecake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- For best results, refrigerate the cheesecake for at least 1-2 hours or overnight. This will help the flavors meld together and improve the texture.
- Once chilled, slice the cheesecake into portions. You can serve it as is, or top it with fresh berries, a sprinkle of coconut flakes, or a dollop of Greek yogurt for an extra treat.
Tips:
- Ensure the ricotta cheese is well-drained to avoid excess moisture in the cheesecake.
- For an even lighter texture, you can whip the egg whites separately and fold them into the batter.
- Adjust the amount of stevia according to your preferred level of sweetness, keeping in mind that some brands may vary in sweetness.
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Allow the cheesecake to cool completely before slicing to achieve cleaner cuts and better texture.
With its creamy texture and vibrant flavors, this Coconut Ricotta Breakfast Cheesecake is a delightful way to kickstart your morning. Not only is it easy to make, but it's also a healthier alternative to traditional cheesecakes, thanks to the use of stevia and coconut flour. Enjoy this cheesecake warm or chilled for a breakfast that feels like a treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 80kcal | 3% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 4.24g | 1% |
| Fiber 0.23g | 1% |
| Sugar 0.42g | 0% |
| Fat | |
| Fat 4.99g | 6% |
| Saturated 2.32g | 8% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 90mg | 16% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 0.03mg | 0% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 0.98mg | 1% |
| Vitamin E 0.29mg | 2% |
| Vitamin K 0.29ug | 0% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.01mg | 0% |
| Iron, Fe 0.56mg | 5% |
| Magnesium, Mg 8mg | 2% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 77mg | 2% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.72mg | 7% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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