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Keto Baked Ricotta Dessert with Raspberry
baked ricotta raspberry dessert
Votes: 10
Rating: 4.3
You:
Rate this recipe!
Cuisine Italian, Ketogenic, Low Carb
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1/2 lb ricotta cheese
  • 1 egg lightly beaten
  • 1/4 tsp cinnamon
  • 1/4 tsp pure vanilla extract
  • 1/2 tsp lemon zest
  • 1/4 cup raspberries frozen or fresh
  • 3 tbsp heavy whipping cream
  • 2 tbsp So Nourished Erythritol divided
Cuisine Italian, Ketogenic, Low Carb
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 1/2 lb ricotta cheese
  • 1 egg lightly beaten
  • 1/4 tsp cinnamon
  • 1/4 tsp pure vanilla extract
  • 1/2 tsp lemon zest
  • 1/4 cup raspberries frozen or fresh
  • 3 tbsp heavy whipping cream
  • 2 tbsp So Nourished Erythritol divided
baked ricotta raspberry dessert
Votes: 10
Rating: 4.3
You:
Rate this recipe!
Instructions
  1. In a bowl, combine ricotta, egg, cinnamon, lemon zest, vanilla extract and 1 ½ tbsp erythritol, mix until smooth.
  2. Divide the mixture between souffle cups or ramekins. Cups should be 3/4 full. Top with raspberries.
  3. Transfer to the oven and bake for 25 minutes or until lightly golden.
  4. Meanwhile, whip the cream with ½ tablespoon of erythritol.
  5. Remove desserts from the oven and allow to cool for 5 minutes.
  6. Serve topped with whipped cream.
Recipe Notes

Macros (per serving): Calories: 211– Fat: 16.9g – Net carbs: 3.5g (total carbs: 4.3g, fiber: 0.8g) – Protein: 10.8g

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