This keto zucchini ricotta cheesecake is a delicious savory dish and makes a great low carb alternative to a quiche. Enjoy it hot or cold for a summer lunch or picnic.
Lightly spray an 8 inch spring form cake tin and line the bottom with parchment paper.
Combine the ricotta, Parmesan, onions, garlic, dill and lemon thoroughly in a large mixing bowl. Add the eggs and mix well.
Add the grated zucchini, season with the salt & pepper, and stir well.
Put the mixture into the springform pan and spread evenly.
Top with slices or chunks (depending whether you use hard or soft) of the goat’s cheese and put it over the top of the ricotta cheesecake
Bake for 1 hour until the goats cheese is melted and the top of the cheesecake is slightly golden or brown.
Remove and cool in the pan for 10 minutes, then remove and either serve warm or allow to chill and serve. Either way is delicious.
Notes
Serves 8 slicesThe net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.