Are you a fan of creamy textures and rich flavors? Look no further than ricotta cheese! This Italian staple has been a favorite among foodies for centuries, and its versatility knows no bounds. Whether you’re a keto enthusiast or just looking for some delicious low-carb options, we’ve got you covered with these 20 flavorful keto ricotta recipes.
From savory dishes like stuffed mushrooms and cauliflower gnocchi to sweet treats like cheesecake and mousse, we’ve collected the best of the best to help you shake up your meal routine. And the best part? Each recipe is carefully crafted to meet the dietary needs of a ketogenic lifestyle, so you can indulge in all the creamy goodness without worrying about blowing your diet.
In this article, we’ll be diving into each and every one of these mouthwatering recipes, sharing tips and tricks for making them your own. So grab a pen and paper (or open up your favorite recipe app), because it’s time to get creative with ricotta!
Keto Ricotta Pancakes with Almond Flour
Start your day with a delicious and nutritious breakfast that’s both keto-friendly and indulgent. These ricotta pancakes made with almond flour are a game-changer for those following a low-carb diet.
Ingredients:
– 1 cup almond flour
– 2 large eggs
– 1/2 cup whole-milk ricotta cheese
– 1/4 teaspoon salt
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together almond flour, eggs, ricotta cheese, salt, and sweetener until smooth.
3. Add the vanilla extract and mix well.
4. Using a 1/4 cup measuring cup, scoop batter onto the skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes.
Cooking Time: 4-5 minutes per batch
Yield: 8-10 pancakes
Low-Carb Ricotta Stuffed Mushrooms
Elevate your low-carb meals with this creamy and savory recipe, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stems removed
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine ricotta, Parmesan, olive oil, garlic, salt, and pepper. Mix well.
3. Stuff each mushroom cap with the ricotta mixture, mounding it slightly in the center.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until mushrooms are tender and filling is lightly browned.
Cooking Time: 20-25 minutes
Keto Ricotta and Spinach Stuffed Chicken
Elevate your mealtime with this creamy and flavorful chicken dish, perfectly suited for a ketogenic diet.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup ricotta cheese
– 1/2 cup chopped fresh spinach
– 1/4 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together ricotta cheese, spinach, Parmesan cheese, and egg.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the ricotta mixture, dividing it evenly among the four breasts.
5. Drizzle the tops of the chicken with olive oil and season with salt and pepper.
6. Place the stuffed chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Low-Carb Ricotta Cheesecake with Almond Crust
A creamy and rich low-carb cheesecake, paired with a crunchy almond crust, perfect for satisfying your sweet tooth while staying within your dietary guidelines.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsalted butter, melted
– 12 oz ricotta cheese
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, mix together almond flour and granulated sweetener. Add melted butter and stir until combined.
3. Press the mixture into a 9-inch springform pan.
4. In a large bowl, combine ricotta cheese, eggs, and vanilla extract. Mix well.
5. Pour the cheesecake batter over the crust.
6. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
7. Let it cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Keto Ricotta and Zucchini Fritters
A crispy and flavorful twist on traditional fritters, these Keto Ricotta and Zucchini Fritters are a perfect snack or side dish for your next meal. With only 5g of carbs per serving, you can indulge in the guilt-free goodness without worrying about ruining your diet.
Ingredients:
– 1 cup ricotta cheese
– 1/2 cup grated zucchini
– 1/4 cup almond flour
– 1/4 cup grated Parmesan cheese
– 2 large eggs
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine ricotta cheese, grated zucchini, almond flour, Parmesan cheese, eggs, salt, and baking powder.
3. Mix well until combined.
4. Heat the olive oil in a non-stick skillet over medium-high heat.
5. Drop spoonfuls of the mixture into the skillet, about 1/4 cup each.
6. Cook for 2-3 minutes on each side, or until golden brown and crispy.
7. Transfer to a baking sheet lined with parchment paper and bake for an additional 10-12 minutes.
Cooking Time: 15-17 minutes
Low-Carb Ricotta and Berry Parfait
Elevate your breakfast or snack game with this refreshing and healthy parfait, perfect for a low-carb lifestyle.
Ingredients:
– 8 oz ricotta cheese
– 1/2 cup mixed berries (strawberries, blueberries, raspberries)
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– 1/4 teaspoon vanilla extract
– 1/2 cup heavy cream
– 10-12 fresh mint leaves
Instructions:
1. In a medium bowl, combine ricotta cheese, granulated sweetener, and vanilla extract. Mix until smooth.
2. Spoon the ricotta mixture into a glass or parfait dish.
3. Top with mixed berries.
4. Drizzle heavy cream over the berries.
5. Garnish with fresh mint leaves.
Cooking Time: None! This is a no-cook recipe.
Enjoy your delicious and healthy Low-Carb Ricotta and Berry Parfait!
Keto Ricotta and Cauliflower Gnocchi
Transform cauliflower into a delicious and healthy alternative to traditional gnocchi, paired with creamy ricotta cheese for a keto-friendly treat.
Ingredients:
– 1 head of cauliflower
– 8 oz ricotta cheese (full-fat)
– 1/4 cup grated Parmesan cheese
– 1 egg yolk
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove leaves and stem. Cut into florets.
3. Pulse cauliflower in a food processor until it resembles rice.
4. In a large bowl, combine cooked cauliflower “rice,” ricotta cheese, Parmesan cheese, egg yolk, garlic powder, salt, and pepper. Mix well.
5. Divide the mixture into 4 equal portions. Shape each portion into a log about 1 inch in diameter.
6. Wrap logs in plastic wrap and refrigerate for at least 30 minutes to allow firming up.
7. Cook gnocchi in boiling water for 2-3 minutes or until they float. Drain and serve with your favorite sauce.
Cooking Time: 20-25 minutes
Enjoy your keto-friendly ricotta and cauliflower gnocchi!
Low-Carb Ricotta and Basil Stuffed Peppers
Transform bell peppers into a creamy, flavorful, and healthy dish with this simple recipe.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup ricotta cheese
– 2 tablespoons chopped fresh basil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, combine ricotta, basil, salt, and black pepper; mix well.
4. Stuff each pepper with the ricotta mixture, dividing it evenly.
5. Sprinkle Parmesan cheese on top of each stuffed pepper.
6. Place the peppers in a baking dish and cover with aluminum foil.
7. Bake for 30 minutes; remove the foil and continue baking for an additional 15-20 minutes, or until the peppers are tender.
Cooking Time: 45-50 minutes
Keto Ricotta and Eggplant Lasagna
A creative twist on the classic Italian dish, this keto-friendly lasagna replaces traditional pasta with eggplant slices and rich ricotta cheese.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 16 oz ricotta cheese
– 1 cup grated Parmesan cheese
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped fresh basil
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 cup marinara sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, basil, salt, and pepper. Mix well.
3. Arrange eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt. Roast in the oven for 20 minutes or until tender.
4. In a large skillet, heat marinara sauce over medium heat. Add roasted eggplant slices to the sauce and simmer for 5-7 minutes or until heated through.
5. In a 9×13-inch baking dish, create layers of ricotta mixture, marinara-sauce-covered eggplant, and shredded mozzarella cheese (optional). Repeat until all ingredients are used, finishing with a layer of cheese on top.
6. Bake for 30-40 minutes or until golden brown.
Cooking Time: 50-60 minutes
Low-Carb Ricotta and Chocolate Mousse
Discover a rich and creamy dessert that’s surprisingly low-carb! This mousse combines the smoothness of ricotta with the decadence of dark chocolate, perfect for satisfying your sweet tooth without compromising on carbs.
Ingredients:
– 8 oz (225g) whole-milk ricotta cheese
– 1/2 cup (120ml) heavy cream
– 1/4 cup (30g) unsweetened cocoa powder
– 2 tablespoons granulated sweetener (such as Swerve or Erythritol)
– 2 ounces (60g) high-quality dark chocolate chips (at least 85% cocoa)
– 1 teaspoon vanilla extract
Instructions:
1. In a medium bowl, combine ricotta cheese and heavy cream. Whip until smooth and creamy.
2. In a separate bowl, mix together cocoa powder and granulated sweetener.
3. Melt the dark chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.
4. Fold the melted chocolate into the ricotta mixture until well combined.
5. Stir in vanilla extract.
6. Pour the mousse into individual serving cups or a large serving dish.
7. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None, as this recipe is chilled and served cold.
Enjoy your guilt-free dessert!
Keto Ricotta and Avocado Dip
This creamy dip combines the richness of ricotta cheese with the silky smoothness of avocado, perfect for satisfying your keto cravings.
Ingredients:
– 8 oz ricotta cheese (full-fat)
– 1 ripe avocado, diced
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon salt
– 1 tablespoon freshly squeezed lemon juice
Instructions:
1. In a medium bowl, combine ricotta cheese and Parmesan cheese. Mix until smooth.
2. Add the diced avocado to the bowl and mix until well combined.
3. Season with salt and lemon juice.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This dip is ready in just a few minutes of mixing.
Tips:
– For an extra creamy dip, make sure the ricotta cheese is at room temperature before mixing.
– Serve with keto-friendly dippers like cucumber slices or low-carb crackers for a delicious snack or appetizer.
Low-Carb Ricotta and Herb Flatbread
A flavorful flatbread that combines the creamy richness of ricotta cheese with the brightness of fresh herbs, perfect for a low-carb dinner or snack.
Ingredients:
– 1 cup almond flour
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup ricotta cheese
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine almond flour, Parmesan cheese, salt, and pepper.
3. Add ricotta cheese and mix until well combined.
4. Stir in parsley and basil.
5. Roll out the dough to about 1/8 inch thickness.
6. Brush with olive oil and place on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until lightly golden.
Cooking Time: 15-20 minutes
Keto Ricotta and Bacon Stuffed Tomatoes
A flavorful twist on the classic caprese salad, these keto-friendly stuffed tomatoes are a game-changer for any low-carb meal. The creamy ricotta cheese, crispy bacon, and sweet tomato filling will leave you craving more.
Ingredients:
– 4 large beefsteak or heirloom tomatoes
– 8 oz ricotta cheese
– 6 slices of cooked bacon, crumbled
– 1/2 cup grated Parmesan cheese
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, combine ricotta cheese, crumbled bacon, Parmesan cheese, and dried basil. Season with salt and pepper to taste.
4. Stuff each tomato with the ricotta mixture, filling to the top.
5. Place the stuffed tomatoes on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the cheese is set and the tomatoes are tender.
6. Garnish with chopped parsley if desired. Serve warm.
Cooking Time: 20-25 minutes
Low-Carb Ricotta and Lemon Cookies
Low-Carb Ricotta and Lemon Cookies Recipe
These sweet and tangy cookies are a perfect treat for those on a low-carb diet. Made with ricotta cheese and a hint of lemon, they’re a delicious alternative to traditional sugar-laden treats.
Ingredients:
– 1 cup almond flour
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsalted butter, softened
– 1/2 cup ricotta cheese
– 2 large eggs
– 1 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour and granulated sweetener.
3. Add softened butter and mix until well combined.
4. Stir in ricotta cheese, eggs, lemon zest, and lemon juice.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Keto Ricotta and Pesto Stuffed Zucchini Boats
Transform zucchinis into a creamy, cheesy, and herby delight with this keto-friendly recipe.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup ricotta cheese (full-fat)
– 2 tbsp pesto
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together ricotta cheese, pesto, and Parmesan cheese until smooth.
4. Stuff each zucchini boat with the ricotta mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 20-25 minutes or until tender.
6. Season with salt and pepper to taste. Garnish with fresh basil leaves.
Cooking Time: 20-25 minutes
Servings: 4
Low-Carb Ricotta and Coconut Fat Bombs
These creamy fat bombs are a perfect treat for low-carb dieters, packed with nutritious ricotta cheese and coconut goodness. With only 5 ingredients, they’re easy to make and deliciously addictive.
Ingredients:
– 1 cup ricotta cheese
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon melted coconut oil
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– Pinch of salt
Instructions:
1. In a medium bowl, mix together ricotta cheese and granulated sweetener until well combined.
2. Stir in unsweetened shredded coconut and melted coconut oil until a smooth paste forms.
3. Use your hands to shape the mixture into small balls, about 1 inch in diameter. You should end up with around 12-15 fat bombs.
4. Place the fat bombs on a parchment-lined baking sheet or tray.
5. Refrigerate for at least 30 minutes to set.
Cooking Time:
– None required! These fat bombs are best served chilled, so simply refrigerate and enjoy within a few days.
Keto Ricotta and Garlic Mashed Cauliflower
A creamy and flavorful side dish that’s perfect for a low-carb diet.
Ingredients:
– 1 head of cauliflower, broken into florets
– 3 cloves of garlic, minced
– 8 oz ricotta cheese (full-fat)
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the cauliflower florets with 1 tablespoon of butter and season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
3. In a large bowl, combine the roasted cauliflower, garlic, and ricotta cheese. Mix well until the cauliflower is fully coated.
4. Add the remaining 1 tablespoon of butter and mix until smooth.
5. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Low-Carb Ricotta and Walnut Stuffed Dates
A sweet and savory treat that’s perfect for a low-carb diet. This recipe is an innovative twist on the classic stuffed date, using ricotta cheese and walnuts to create a rich and indulgent flavor profile.
Ingredients:
– 12 pitted dates
– 1/2 cup ricotta cheese
– 1/4 cup chopped walnuts
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together ricotta cheese, honey, vanilla extract, and salt until smooth.
3. Stuff each date with the ricotta mixture, filling to the top.
4. Top each date with chopped walnuts.
5. Place stuffed dates on a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes or until the dates are tender and the ricotta is lightly browned.
Cooking Time: 10-12 minutes
Keto Ricotta and Chia Seed Pudding
Savor the creamy texture and nutty flavor of this low-carb pudding, perfect for a keto diet.
Ingredients:
– 1 cup ricotta cheese
– 2 tablespoons chia seeds
– 1/4 cup heavy cream
– 1 tablespoon unsalted butter, melted
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium bowl, whisk together ricotta cheese and melted butter until smooth.
2. Add chia seeds, heavy cream, vanilla extract, and salt. Whisk until well combined.
3. Refrigerate for at least 4 hours or overnight to allow the mixture to thicken.
4. Serve chilled, garnished with chopped nuts or fruit if desired.
Cooking Time: 5 minutes (prep) + 4 hours (chilling)
Low-Carb Ricotta and Cinnamon Roll Mug Cake
Treat yourself to a guilt-free breakfast or snack with this low-carb mug cake recipe, featuring the creamy richness of ricotta cheese and the warmth of cinnamon.
Ingredients:
– 1 large egg
– 2 tablespoons almond flour
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 2 tablespoons ricotta cheese
– 1 tablespoon unsalted butter, melted
– 1/2 teaspoon vanilla extract
Instructions:
1. In a microwave-safe mug, whisk together egg, almond flour, granulated sweetener, and salt.
2. Add the cinnamon, ricotta cheese, melted butter, and vanilla extract to the mug. Whisk until smooth.
3. Microwave on high for 1-2 minutes, or until the cake is cooked through and a toothpick inserted comes out clean.
4. Remove from microwave and let cool for a minute before serving.
Cooking Time: 1-2 minutes
Enjoy your low-carb mug cake, perfect for a quick breakfast or snack!
Summary
Get ready to indulge in the creamy, cheesy goodness of keto ricotta recipes! This collection of 20 mouthwatering dishes will satisfy your cravings while keeping you within the bounds of a healthy keto diet. From fluffy pancakes and stuffed mushrooms to decadent cheesecake and chocolate mousse, there’s something for everyone. Try making low-carb versions of classic comfort foods like lasagna and cinnamon rolls, or get creative with unique recipes like cauliflower gnocchi and chia seed pudding. Whatever your taste buds desire, these keto ricotta recipes will hit the spot!
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