Bored with your keto routine? Let creamy ricotta cheese be your secret weapon! From fluffy pancakes to savory casseroles, these 28 delicious recipes make low-carb eating exciting and satisfying. Whether you’re craving comfort food or quick dinners, you’ll find fresh inspiration here. Get ready to transform your meals—let’s dive into these mouthwatering ideas!
Keto Ricotta Spinach Stuffed Chicken
Zesty and satisfying, this keto-friendly stuffed chicken delivers flavor without the carbs. Perfect for a quick weeknight dinner that feels indulgent yet healthy. Let’s get straight to it.
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each, pounded to 1/2-inch thickness for even cooking)
– 1 cup whole milk ricotta cheese (full-fat for creaminess, or substitute with cottage cheese)
– 2 cups fresh spinach, chopped (packed tightly, or use frozen thawed and squeezed dry)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 1 tsp garlic powder (or 2 cloves minced fresh garlic for more punch)
– 1 tbsp olive oil (or any neutral oil like avocado oil)
– 1/2 tsp salt (adjust to taste based on cheese saltiness)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 tsp dried oregano (or Italian seasoning blend)
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil to prevent sticking.
2. In a medium bowl, combine ricotta, chopped spinach, Parmesan, garlic powder, salt, pepper, and oregano; mix until uniform for even stuffing.
3. Lay each chicken breast flat and spoon 1/4 of the ricotta mixture onto one half of each breast, leaving a 1/2-inch border to avoid spillage.
4. Fold the other half of the chicken over the filling and secure with toothpicks to hold shape during baking.
5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Place stuffed chicken in the skillet and sear for 3-4 minutes per side until golden brown, which adds flavor and helps seal in juices.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until internal temperature reaches 165°F on a meat thermometer for safety.
8. Remove from oven, let rest for 5 minutes before removing toothpicks to allow juices to redistribute.
9. Slice and serve immediately.
Outstandingly tender chicken encases a creamy, herby filling that stays moist. The spinach adds a subtle earthiness, while the Parmesan gives a salty kick. Try serving over zucchini noodles or with a side salad for a complete keto meal.
Low-Carb Ricotta Zucchini Lasagna
Deliciously layered and satisfying, this low-carb lasagna swaps noodles for zucchini while keeping all the cheesy goodness. Perfect for weeknight dinners or meal prep.
Ingredients
– 2 large zucchini, sliced lengthwise into 1/4-inch strips (pat dry with paper towels to remove excess moisture)
– 2 cups whole milk ricotta cheese
– 1 large egg, lightly beaten (helps bind the ricotta mixture)
– 1/2 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese, divided
– 2 cups marinara sauce, no sugar added preferred
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp red pepper flakes, optional for heat
– Salt and black pepper to taste
Instructions
1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
2. Slice zucchini lengthwise into 1/4-inch strips using a mandoline or sharp knife for even layers.
3. Lay zucchini strips on paper towels, sprinkle with salt, and let sit for 10 minutes to draw out moisture—pat dry thoroughly to prevent a watery lasagna.
4. In a medium bowl, mix ricotta, egg, Parmesan, 1 cup mozzarella, oregano, garlic powder, red pepper flakes, salt, and pepper until combined.
5. Spread 1/2 cup marinara sauce evenly on the bottom of the prepared baking dish.
6. Arrange a single layer of zucchini strips over the sauce, slightly overlapping them.
7. Spread half of the ricotta mixture evenly over the zucchini layer.
8. Repeat layers: sauce, zucchini, remaining ricotta mixture, and finish with a final layer of zucchini.
9. Top with remaining 1 cup marinara sauce and 1 cup mozzarella cheese.
10. Cover with foil and bake for 25 minutes at 375°F, then remove foil and bake uncovered for another 15–20 minutes until cheese is golden and bubbly.
11. Let rest for 10 minutes before slicing to allow layers to set—this makes cutting cleaner and easier.
12. Serve warm. Evenly layered, this lasagna has a firm yet tender texture with rich, herbaceous flavors from the cheese and sauce. Try garnishing with fresh basil or a side salad for a complete low-carb meal.
Keto Ricotta Pancakes with Berries
Deliciously fluffy and low-carb, these keto ricotta pancakes come together in minutes. They’re perfect for a quick, satisfying breakfast that won’t derail your diet. Top with fresh berries for a burst of natural sweetness.
Ingredients
– 1 cup ricotta cheese, full-fat for best texture
– 2 large eggs
– 1/4 cup almond flour, or coconut flour as substitute
– 1 tsp baking powder
– 1/2 tsp vanilla extract
– 1 tbsp butter, for greasing the pan
– 1/2 cup mixed berries, fresh or frozen
Instructions
1. In a medium bowl, whisk together the ricotta cheese and eggs until smooth.
2. Add the almond flour, baking powder, and vanilla extract to the bowl.
3. Stir the mixture until just combined; avoid overmixing to keep pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat (350°F if using a thermometer).
5. Melt the butter in the skillet, coating the surface evenly.
6. Pour 1/4 cup of batter for each pancake onto the hot skillet.
7. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
8. Flip the pancakes carefully using a spatula.
9. Cook for another 2-3 minutes until golden brown and cooked through.
10. Repeat with remaining batter, adding more butter if needed to prevent sticking.
11. Serve immediately topped with mixed berries.
Hearty and moist with a subtle tang from the ricotta, these pancakes have a satisfying, cake-like crumb. For a fun twist, layer them with Greek yogurt and extra berries for a keto-friendly parfait.
Creamy Keto Ricotta Cheesecake
This creamy keto ricotta cheesecake delivers rich flavor without the carbs. Perfect for satisfying sweet cravings while staying low-carb. Simple to make with common ingredients.
Ingredients
– 2 cups almond flour (for crust, or substitute with crushed nuts)
– 1/4 cup melted butter (unsalted preferred)
– 2 cups ricotta cheese (full-fat for best texture)
– 8 oz cream cheese, softened (room temperature for smooth mixing)
– 3/4 cup erythritol (or preferred keto sweetener, adjust to taste)
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 tsp lemon zest (optional, for brightness)
Instructions
1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a bowl, mix almond flour and melted butter until combined.
3. Press the mixture firmly into the bottom of the pan to form an even crust.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then let cool.
5. In a large bowl, beat ricotta cheese and cream cheese with an electric mixer until smooth.
6. Add erythritol and mix until fully incorporated and no granules remain.
7. Tip: Scrape down the sides of the bowl to ensure even mixing.
8. Beat in eggs one at a time, mixing well after each addition.
9. Stir in vanilla extract and lemon zest, if using.
10. Pour the filling over the cooled crust and spread it evenly.
11. Tap the pan gently on the counter to remove any air bubbles.
12. Bake at 325°F for 45-50 minutes, until the edges are set but the center still jiggles slightly.
13. Tip: Avoid overbaking to prevent cracking; the cheesecake will firm up as it cools.
14. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
15. Remove from oven and refrigerate for at least 4 hours, or overnight for best results.
16. Tip: For a cleaner slice, use a warm knife to cut the cheesecake after chilling.
Rich and velvety, this cheesecake has a smooth texture with a subtle tang from the ricotta. Serve chilled with fresh berries or a drizzle of sugar-free chocolate sauce for an elegant dessert.
Baked Keto Ricotta Stuffed Bell Peppers
Every keto enthusiast needs this simple, satisfying dish in their rotation. Effortless to prepare yet packed with flavor, these stuffed peppers deliver comfort without the carbs. Expect creamy richness balanced by sweet, tender bell peppers.
Ingredients
– 4 large bell peppers, any color (halved lengthwise, seeds removed)
– 2 cups whole milk ricotta cheese
– 1 cup shredded mozzarella cheese, divided
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 tbsp olive oil (or avocado oil)
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 375°F.
2. Halve 4 bell peppers lengthwise; remove seeds and membranes.
3. Brush pepper halves inside and out with 2 tbsp olive oil.
4. Place peppers cut-side up on a baking sheet.
5. In a medium bowl, combine 2 cups ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, 1 egg, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
6. Mix filling until fully incorporated.
7. Divide filling evenly among pepper halves, packing it firmly.
8. Sprinkle remaining 1/4 cup mozzarella over stuffed peppers.
9. Bake at 375°F for 25-30 minutes, until peppers are tender and cheese is golden brown.
10. Let rest for 5 minutes before serving.
Remarkably creamy and savory, the ricotta filling contrasts beautifully with the softened peppers. Rich and satisfying, these are perfect alongside a crisp salad or topped with fresh basil for a bright finish.
Keto Ricotta and Herb Crustless Quiche
Whip up this protein-packed keto quiche for a satisfying low-carb meal. It comes together quickly and stores beautifully for meal prep. Customize with your favorite herbs or add-ins.
Ingredients
– 6 large eggs
– 1 cup whole milk ricotta cheese
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil (or avocado oil)
– 1 tsp dried basil
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp salt (adjust to taste)
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C).
2. Grease a 9-inch pie dish with olive oil to prevent sticking.
3. In a large bowl, whisk the eggs until fully combined and slightly frothy.
4. Add the ricotta cheese and heavy cream, whisking until smooth.
5. Stir in the Parmesan cheese, dried basil, garlic powder, black pepper, and salt.
6. Fold in the fresh parsley until evenly distributed.
7. Pour the mixture into the prepared pie dish.
8. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
9. Let the quiche cool in the dish for 10 minutes before slicing.
10. Serve warm or refrigerate for up to 4 days.
Deliciously creamy with a rich herb flavor, this crustless quiche holds its shape perfectly when sliced. Serve it with a side salad for a complete meal, or enjoy cold as a high-protein snack. The ricotta adds a lovely texture that makes it feel indulgent while staying keto-friendly.
Low-Carb Ricotta Meatballs
These ricotta meatballs deliver big flavor without the carbs. They’re juicy, protein-packed, and simple to make. Try them tonight for a satisfying meal.
Ingredients
– 1 lb ground beef (85% lean for best texture)
– 1 cup whole milk ricotta cheese, drained if watery
– 1/4 cup grated Parmesan cheese (freshly grated preferred)
– 1 large egg
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 lb ground beef, 1 cup ricotta, 1/4 cup Parmesan, 1 egg, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper.
3. Mix gently with your hands until just combined; overmixing can make meatballs tough.
4. Shape the mixture into 12 equal-sized meatballs, about 1.5 inches in diameter.
5. Place the meatballs on the prepared baking sheet, spacing them 1 inch apart.
6. Drizzle 2 tbsp olive oil over the meatballs to help them brown.
7. Bake for 18-20 minutes, or until the internal temperature reaches 160°F and they’re golden brown.
8. Let rest for 5 minutes before serving to allow juices to redistribute.
Delightfully tender with a creamy interior from the ricotta, these meatballs are savory and herb-forward. Serve them over zucchini noodles or with a side salad for a complete low-carb meal. They also reheat well for meal prep.
Keto Lemon Ricotta Muffins
Satisfy your sweet tooth without the carbs. These keto lemon ricotta muffins come together quickly and deliver bright citrus flavor. Perfect for breakfast or a low-carb snack.
Ingredients
– 2 cups almond flour, blanched for finer texture
– 1/2 cup granulated erythritol, or preferred keto sweetener
– 1 tsp baking powder
– 1/4 tsp salt
– 3 large eggs, at room temperature
– 1 cup whole milk ricotta cheese
– 1/4 cup melted butter, or coconut oil for dairy-free
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest, from about 1 large lemon
– 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt until well combined.
3. In a separate bowl, beat eggs lightly with a fork.
4. Add ricotta, melted butter, lemon juice, lemon zest, and vanilla to the eggs and mix until smooth.
5. Tip: Scrape the bowl sides to ensure no ricotta lumps remain for even texture.
6. Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix.
7. Divide batter evenly among muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until tops are golden and a toothpick inserted comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning.
10. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
11. Tip: Cool completely to set structure and prevent crumbling.
12. Serve warm or at room temperature.
Light and moist with a tender crumb, these muffins boast a tangy lemon kick balanced by creamy ricotta. Enjoy them plain or topped with a dollop of whipped cream for an extra treat. They store well in an airtight container for up to 3 days.
Spinach and Ricotta Keto Cannelloni
Always craving Italian but watching carbs? These keto cannelloni swap pasta for tender spinach wraps. They’re packed with creamy ricotta and baked until golden. A satisfying low-carb dinner ready in under an hour.
Ingredients
– 10 large spinach leaves, fresh (stems removed for easy rolling)
– 2 cups ricotta cheese, whole milk (for creaminess)
– 1/2 cup grated Parmesan cheese (plus extra for topping)
– 1 large egg (to bind filling)
– 1 tsp garlic powder (or fresh minced garlic for more punch)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 2 cups sugar-free marinara sauce (store-bought or homemade)
– 1 tbsp olive oil (for greasing dish)
Instructions
1. Preheat oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Blanch spinach leaves in boiling water for 30 seconds, then immediately transfer to an ice bath to retain bright green color—this softens them for rolling.
3. Pat spinach leaves completely dry with paper towels to prevent sogginess in the final dish.
4. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, garlic powder, salt, and black pepper; mix until uniform.
5. Lay a spinach leaf flat and place 2 tablespoons of filling along one edge; roll tightly into a cylinder, tucking in sides as you go.
6. Repeat with remaining leaves and filling, arranging rolls seam-side down in the prepared dish.
7. Pour marinara sauce evenly over the rolls, covering them completely to avoid drying out during baking.
8. Sprinkle additional Parmesan cheese on top for a crispy, golden crust.
9. Bake uncovered for 25-30 minutes, until sauce is bubbly and cheese is lightly browned.
10. Let rest for 5 minutes before serving to allow filling to set.
You’ll love the contrast between the tender spinach wrap and the rich, cheesy interior. For a fresh twist, garnish with basil leaves or a drizzle of olive oil right before serving.
Keto Ricotta and Bacon Stuffed Mushrooms
Zesty and satisfying, these stuffed mushrooms deliver rich flavor without the carbs. Perfect for appetizers or a quick snack. They come together in under 30 minutes.
Ingredients
– 12 large cremini mushrooms (about 1.5 inches wide)
– 4 slices thick-cut bacon (chopped small for even cooking)
– 1 cup whole milk ricotta cheese (full-fat for best texture)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 1 tbsp olive oil (or avocado oil for high heat)
– 1/2 tsp garlic powder (or 1 minced garlic clove for fresh kick)
– 1/4 tsp black pepper (adjust for spice preference)
– 1/4 tsp salt (or to taste, bacon adds saltiness)
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Wipe mushrooms clean with a damp paper towel to remove dirt.
3. Twist off stems from mushrooms and finely chop stems; set aside.
4. Heat olive oil in a skillet over medium-high heat until shimmering.
5. Add chopped bacon and cook for 5-7 minutes until crispy, stirring occasionally.
6. Remove bacon with a slotted spoon, leaving 1 tbsp fat in the skillet.
7. Add chopped mushroom stems to the skillet and sauté for 3-4 minutes until softened.
8. In a bowl, mix ricotta, Parmesan, garlic powder, pepper, salt, cooked bacon, and sautéed stems.
9. Stuff each mushroom cap generously with the ricotta mixture, mounding slightly.
10. Arrange stuffed mushrooms on the baking sheet and bake for 15-18 minutes until golden and bubbly.
11. Let cool for 2-3 minutes before serving to set the filling.
Hearty and creamy, these mushrooms boast a smoky bacon crunch against the smooth ricotta. Serve warm with a sprinkle of fresh herbs like parsley, or pair with a crisp salad for a light meal.
Ricotta Almond Flour Keto Pancakes
Whip up these fluffy, low-carb pancakes in minutes for a satisfying breakfast. They’re packed with protein and perfect for keto diets. Simple ingredients yield impressive results every time.
Ingredients
– 1 cup ricotta cheese (full-fat for best texture)
– 3 large eggs (room temperature blends easier)
– 1/2 cup almond flour (blanched for finer texture)
– 1 tsp baking powder (aluminum-free preferred)
– 1/2 tsp vanilla extract (pure for better flavor)
– 2 tbsp erythritol (or preferred keto sweetener)
– Pinch of salt (enhances sweetness)
– 2 tbsp butter (for greasing, or coconut oil)
Instructions
1. In a medium bowl, whisk together ricotta cheese and eggs until smooth.
2. Add almond flour, baking powder, vanilla extract, erythritol, and salt to the bowl.
3. Stir the mixture gently until just combined; avoid overmixing to keep pancakes light.
4. Heat a non-stick skillet or griddle over medium heat (350°F if using a thermometer).
5. Melt 1 tablespoon of butter in the skillet, coating the surface evenly.
6. Pour 1/4 cup of batter onto the skillet for each pancake, spacing them apart.
7. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
8. Flip the pancakes carefully using a spatula.
9. Cook for another 1-2 minutes until golden brown and cooked through.
10. Repeat with remaining batter, adding more butter as needed to prevent sticking.
11. Serve immediately while warm for the best texture.
These pancakes turn out tender with a slight chew from the ricotta, offering a mild, creamy flavor. Top with sugar-free syrup or fresh berries for a delightful twist, and enjoy their satisfying, protein-rich goodness any time of day.
Savory Keto Ricotta Bread
Unbelievably simple to make, this keto ricotta bread requires minimal ingredients yet delivers maximum flavor. Use it as a low-carb sandwich base or enjoy it toasted with butter.
Ingredients
– 2 cups almond flour (blanched for finer texture)
– 1 cup whole milk ricotta cheese (drained if watery)
– 3 large eggs (room temperature for better mixing)
– 1 tsp baking powder (aluminum-free preferred)
– 1/2 tsp salt (adjust to preference)
– 1/4 cup melted butter (or coconut oil for dairy-free)
Instructions
1. Preheat your oven to 350°F and line an 8×4 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the almond flour, baking powder, and salt until fully combined.
3. Add the ricotta cheese and melted butter to the dry ingredients, mixing with a spatula until no dry spots remain.
4. Crack the eggs into the mixture one at a time, stirring vigorously after each addition to incorporate fully.
5. Pour the batter into the prepared loaf pan, spreading it evenly with the spatula.
6. Bake for 45-50 minutes at 350°F until the top is golden brown and a toothpick inserted comes out clean.
7. Remove the bread from the oven and let it cool in the pan for 10 minutes to set.
8. Transfer the bread to a wire rack to cool completely before slicing to prevent crumbling.
Yield: 1 loaf. You’ll love its moist, tender crumb and subtle cheesy flavor. Try toasting slices and topping with avocado or smoked salmon for a satisfying keto meal.
Keto Ricotta and Berry Smoothie
Just blend this keto smoothie for a quick, low-carb breakfast. It’s creamy, fruity, and perfect for busy mornings. No sugar, all flavor.
Ingredients
– 1 cup unsweetened almond milk, chilled
– 1/2 cup full-fat ricotta cheese
– 1/2 cup mixed frozen berries (like raspberries and blueberries)
– 1 tbsp erythritol sweetener, or adjust to preference
– 1 tsp vanilla extract
– 1/4 tsp cinnamon, optional for extra spice
Instructions
1. Add 1 cup unsweetened almond milk to a blender.
2. Measure and pour in 1/2 cup full-fat ricotta cheese for creaminess.
3. Tip: Use frozen berries to avoid adding ice and keep it thick.
4. Add 1/2 cup mixed frozen berries to the blender.
5. Sprinkle in 1 tbsp erythritol sweetener, adjusting if you prefer less sweetness.
6. Pour 1 tsp vanilla extract into the mixture.
7. Optionally, add 1/4 tsp cinnamon for a warm flavor boost.
8. Secure the blender lid tightly to prevent spills.
9. Blend on high speed for 45-60 seconds until smooth and no chunks remain.
10. Tip: Stop and scrape down the sides once during blending if needed for even consistency.
11. Pour the smoothie immediately into a glass to serve cold.
12. Tip: Garnish with a few fresh berries on top for presentation.
Hearty and velvety, this smoothie has a rich texture from the ricotta and a tart berry kick. Enjoy it as a post-workout refresher or pour over keto granola for a crunchier twist.
Keto Ricotta Cloud Bread
Never tried cloud bread? This keto version uses ricotta for extra protein and richness. It’s light, airy, and perfect for sandwiches or snacks.
Ingredients
– 3 large eggs, separated (whites and yolks divided)
– 1/2 cup whole milk ricotta, room temperature (for smoother mixing)
– 1/4 tsp cream of tartar (helps stabilize egg whites)
– 1/4 tsp salt (adjust to taste)
– Cooking spray or butter for greasing (or any neutral oil)
Instructions
1. Preheat oven to 300°F and line a baking sheet with parchment paper, lightly greasing it with cooking spray to prevent sticking.
2. Separate egg whites and yolks into two clean, dry bowls, ensuring no yolk gets into the whites for better whipping.
3. Add cream of tartar to the egg whites and use an electric mixer to beat on high speed until stiff peaks form, about 3-4 minutes.
4. In the other bowl, whisk together egg yolks, ricotta, and salt until smooth and fully combined.
5. Gently fold the whipped egg whites into the yolk mixture in two additions, using a spatula to maintain airiness and avoid deflating.
6. Spoon the batter into 6 equal mounds on the prepared baking sheet, spacing them 2 inches apart for even baking.
7. Bake for 25-30 minutes at 300°F until lightly golden and firm to the touch, checking at 25 minutes to avoid over-browning.
8. Turn off the oven, leave the door slightly ajar, and let the bread cool inside for 10 minutes to prevent collapsing.
9. Remove from oven and transfer to a wire rack to cool completely before handling, about 15 minutes.
Great for making ahead—store in an airtight container for up to 3 days. The texture is soft and slightly chewy, with a mild, creamy flavor from the ricotta. Use it as a low-carb bun for burgers or top with avocado for a quick snack.
Low-Carb Spinach Ricotta Pie
Yield a satisfying low-carb meal with minimal effort. This spinach ricotta pie delivers protein-packed flavor without the carbs. Perfect for busy weeknights or meal prep.
Ingredients
– 2 cups fresh spinach, chopped (packed tightly)
– 1 cup ricotta cheese (whole milk for creaminess)
– 2 large eggs (room temperature blends better)
– 1/2 cup almond flour (for crust, blanched works best)
– 1/4 cup grated Parmesan cheese (freshly grated melts smoother)
– 1 tbsp olive oil (or avocado oil for high heat)
– 1 tsp garlic powder (adjust for stronger flavor)
– 1/2 tsp salt (fine sea salt distributes evenly)
– 1/4 tsp black pepper (freshly ground for best taste)
Instructions
1. Preheat oven to 375°F (190°C) to ensure even baking.
2. In a medium bowl, combine almond flour, 1/4 cup Parmesan cheese, and 1 tbsp olive oil until mixture resembles coarse crumbs.
3. Press the almond flour mixture firmly into a 9-inch pie dish to form an even crust layer.
4. Bake the crust alone for 8 minutes at 375°F until lightly golden; this prevents sogginess.
5. In a large bowl, whisk 2 eggs until fully blended and slightly frothy.
6. Add 1 cup ricotta cheese, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper to the eggs; mix until smooth.
7. Fold in 2 cups chopped spinach gently to avoid bruising the leaves.
8. Pour the filling into the pre-baked crust, spreading it evenly with a spatula.
9. Bake at 375°F for 25-30 minutes until the center is set and edges are golden brown.
10. Let the pie cool for 10 minutes before slicing to allow it to firm up.
Great for slicing into wedges, this pie has a creamy texture with a subtle crunch from the crust. Serve warm with a side salad for a balanced meal, or chill it for a refreshing next-day lunch.
Keto Ricotta Cheese Dip
Whip up this creamy keto dip in minutes for any gathering. It’s rich, savory, and perfect with veggies or low-carb chips. Everyone will ask for the recipe.
Ingredients
– 2 cups whole milk ricotta cheese, drained if watery
– 1/2 cup mayonnaise, full-fat for best texture
– 1/4 cup grated Parmesan cheese, freshly grated preferred
– 2 cloves garlic, minced finely
– 1 tbsp lemon juice, fresh for brightness
– 1 tsp dried oregano, or fresh if available
– 1/2 tsp red pepper flakes, adjust for spice level
– Salt and black pepper to taste, start with 1/4 tsp each
Instructions
1. In a medium bowl, combine the ricotta cheese and mayonnaise using a whisk or spatula until smooth and well-blended.
2. Add the grated Parmesan cheese, minced garlic, and lemon juice to the bowl, stirring thoroughly to incorporate all ingredients evenly.
3. Sprinkle in the dried oregano, red pepper flakes, salt, and black pepper, mixing gently to distribute the seasonings without overworking the dip.
4. Taste the dip and adjust seasoning if needed, adding more salt, pepper, or red pepper flakes according to preference.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to chill.
6. Remove from the refrigerator, give it a quick stir, and serve immediately with your choice of dippers.
Notably creamy and tangy, this dip has a smooth texture with a hint of garlic and spice. It pairs wonderfully with crisp cucumber slices or baked cheese crisps for a satisfying crunch. For a creative twist, use it as a spread on keto-friendly wraps or stuff it into celery sticks.
Conclusion
Now you have 28 tasty keto ricotta recipes to explore! We hope this roundup inspires your kitchen adventures. Try a few, share your favorites in the comments, and pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
