Are you a fan of creamy, cheesy goodness? Do you follow a ketogenic diet and are looking for new and exciting ways to incorporate ricotta cheese into your meals? Look no further! In this article, we’ll be sharing 20 delicious keto ricotta recipes that are perfect for any occasion. From sweet treats like keto cheesecakes and mousse, to savory dishes like stuffed chicken breasts and gnocchi, we’ve got you covered.
Whether you’re a seasoned keto enthusiast or just starting out on your low-carb journey, these recipes are sure to become new favorites. And the best part? They’re all incredibly easy to make and require minimal ingredients. So go ahead, get creative in the kitchen, and indulge in the rich flavors of ricotta cheese – keto style!
Keto Ricotta Pancakes with Blueberries
Start your day with a delicious and healthy breakfast that fits within your keto diet guidelines. These ricotta pancakes are a game-changer, packed with protein and flavored with sweet blueberries.
Ingredients:
– 1 cup ricotta cheese
– 2 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup blueberries, fresh or frozen
– 1 tablespoon melted butter or coconut oil
Instructions:
1. In a bowl, combine ricotta cheese, eggs, sweetener, and salt. Mix until smooth.
2. Add the baking powder and mix well.
3. Heat a non-stick skillet or griddle over medium heat.
4. Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
5. Cook for 2-3 minutes, until bubbles form on the surface and the edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with fresh blueberries and melted butter or coconut oil.
Cooking Time: 4-6 minutes per batch (depending on the number of pancakes)
Spinach and Ricotta Stuffed Chicken Breast
Moist and flavorful chicken breasts stuffed with a creamy spinach and ricotta mixture make for an impressive dinner or special occasion. This easy-to-make recipe is perfect for any time of the year.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1 cup ricotta cheese
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine spinach, ricotta cheese, garlic, and Parmesan cheese. Mix well.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the spinach mixture, dividing it evenly among the four breasts.
4. Season the stuffed chicken breasts with salt and pepper.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts until browned on both sides (about 2-3 minutes per side).
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
Cooking Time: 20-25 minutes
Low-Carb Ricotta Cheesecake
Looking for a rich and creamy dessert that fits within your low-carb diet? This Low-Carb Ricotta Cheesecake is the perfect solution, with only 5g of net carbs per serving!
Ingredients:
– 16 oz ricotta cheese
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/4 cup melted butter
– 1 teaspoon vanilla extract
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine ricotta cheese, granulated sweetener, and eggs. Mix until smooth.
3. Add melted butter, vanilla extract, and chopped walnuts (if using). Mix well.
4. Pour mixture into a greased 9-inch springform pan.
5. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before serving.
Cooking Time: 45-50 minutes
Servings: 8-10 slices per cheesecake
Keto Ricotta Gnocchi with Pesto
This recipe combines the creamy richness of ricotta cheese with the nutty flavor of pesto, all wrapped up in a low-carb, keto-friendly package. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 8 oz (225g) ricotta cheese
– 1/2 cup (60g) almond flour
– 1/4 teaspoon salt
– 2 tablespoons pesto
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine ricotta cheese, almond flour, and salt. Mix until smooth.
3. Divide the mixture into 8-10 equal pieces.
4. Roll each piece into a ball and then flatten slightly into a disk shape.
5. Place gnocchi on a baking sheet lined with parchment paper.
6. Drizzle olive oil over the gnocchi and bake for 12-15 minutes, or until lightly browned.
7. Serve warm with pesto sauce.
Cooking Time: 12-15 minutes
Zucchini and Ricotta Frittata
Start your day with a flavorful and nutritious breakfast that’s perfect for any occasion. This zucchini and ricotta frittata is an excellent way to use up fresh zucchini and adds a creamy twist to the classic omelette.
Ingredients:
– 6 eggs
– 1 medium zucchini, grated
– 1/2 cup ricotta cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs and a pinch of salt.
3. Heat a 9-inch non-stick skillet over medium heat. Add the grated zucchini and cook for 3-4 minutes or until tender.
4. Pour in the egg mixture and cook for 1-2 minutes or until edges start to set.
5. Dollop the ricotta cheese on one half of the omelette, then fold the other half over.
6. Transfer the skillet to the preheated oven and bake for 8-10 minutes or until the eggs are cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Keto Ricotta and Almond Flour Muffins
These moist and flavorful muffins are a perfect treat for anyone following a ketogenic diet. Made with ricotta cheese, almond flour, and sweetened with natural sweeteners, these muffins are not only delicious but also low in carbs.
Ingredients:
– 1 cup (240ml) ricotta cheese
– 1/2 cup (60g) almond flour
– 1/4 cup (30g) granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together ricotta cheese, almond flour, granulated sweetener, and salt.
3. In a separate bowl, whisk eggs and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until tops are lightly golden.
Cooking Time: 18-20 minutes
Ricotta-Stuffed Portobello Mushrooms
Elevate your dinner game with this creamy, savory recipe that combines the earthy flavor of portobello mushrooms with the richness of ricotta cheese.
Ingredients:
– 4 large portobello mushrooms
– 1 cup ricotta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushroom caps and remove stems.
3. In a bowl, mix ricotta cheese with garlic, salt, and pepper until smooth.
4. Stuff each mushroom cap with about 2 tablespoons of the ricotta mixture.
5. Drizzle olive oil over the mushrooms and sprinkle with chopped parsley if desired.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until the cheese is golden brown and the mushrooms are tender.
Cooking Time: 15-20 minutes
Lemon Ricotta Fat Bombs
These bite-sized treats are a perfect blend of creamy ricotta cheese, tangy lemon zest, and sweet honey. With only 5 ingredients and no baking required, you can whip up a batch in no time.
Ingredients:
– 1 cup whole milk ricotta cheese
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 cup shredded coconut (optional)
Instructions:
1. In a medium-sized bowl, combine the ricotta cheese, lemon juice, and honey. Mix until smooth.
2. Add the salt and mix well.
3. If desired, stir in the shredded coconut to give the fat bombs a crunchy exterior.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up.
5. Once firm, use a small cookie scoop or spoon to portion out the mixture into balls, about 1-inch in diameter. You should end up with around 12-15 fat bombs.
Cooking Time: None! Simply chill and serve.
Keto Ricotta and Berry Parfait
Start your day with a sweet and tangy treat that’s perfect for the keto lifestyle. This parfait combines creamy ricotta cheese, fresh berries, and crunchy nuts for a delightful breakfast or snack.
Ingredients:
– 1 cup ricotta cheese
– 1/2 cup mixed berries (such as strawberries, blueberries, raspberries)
– 1/4 cup chopped walnuts
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon vanilla extract
Instructions:
1. In a small bowl, mix together the ricotta cheese, granulated sweetener, and vanilla extract until smooth.
2. Spoon half of the ricotta mixture into a parfait glass or a tall clear cup.
3. Top with half of the mixed berries.
4. Sprinkle with half of the chopped walnuts.
5. Repeat the layers one more time, ending with the ricotta mixture on top.
6. Serve immediately and enjoy!
Cooking Time: 0 minutes (no cooking required!)
Cauliflower and Ricotta Mash
This recipe transforms cauliflower into a creamy, cheesy delight that’s perfect as a side dish or as a base for other recipes. With the added richness of ricotta cheese, you’ll be hooked!
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1/4 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and remove leaves and stem.
3. Cut into florets and place on a baking sheet. Drizzle with olive oil and sprinkle with salt.
4. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
5. Remove from oven and let cool slightly.
6. In a blender or food processor, combine roasted cauliflower, ricotta cheese, Parmesan cheese, and garlic.
7. Blend until smooth, adding salt and pepper to taste.
Cooking Time: 20-25 minutes
Servings: 4-6
Ricotta and Parmesan Stuffed Peppers
Elevate your snack game with this creamy and savory stuffed pepper recipe that combines the richness of ricotta and Parmesan cheese. Perfect for a quick and easy appetizer or side dish.
Ingredients:
- 4 bell peppers, any color
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: paprika or dried oregano for added flavor
Instructions:
- Precrack the peppers by cutting off the tops and removing seeds and membranes.
- In a bowl, mix ricotta and Parmesan cheese. Add olive oil, chopped onion, and minced garlic. Season with salt, pepper, and optional paprika or oregano.
- Stuff each pepper with the cheese mixture, filling to the top.
- Bake at 375°F (190°C) for 20-25 minutes or until peppers are tender and filling is golden brown.
Cooking Time: 20-25 minutes
Keto Ricotta Pizza Crust
Experience the creamy goodness of ricotta cheese in a low-carb pizza crust that’s perfect for keto dieters. This recipe yields a crispy, cheesy base that pairs well with your favorite toppings.
Ingredients:
– 8 oz cream cheese, softened
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium bowl, combine cream cheese, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix until smooth.
3. Press the mixture into a 12-inch pizza pan or baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until the crust is golden brown and set.
5. Remove from oven and top as desired.
Cooking Time: 15-20 minutes
Chocolate Ricotta Mousse
Elevate your dessert game with this decadent chocolate mousse made with creamy ricotta cheese, rich cocoa powder, and a hint of sweetness. Perfect for special occasions or a sweet treat any time.
Ingredients:
– 1 cup whole-milk ricotta cheese
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons granulated sugar
– 1/4 teaspoon vanilla extract
– 1/2 cup heavy cream, chilled
– 2 ounces high-quality dark chocolate (at least 70% cocoa), melted
Instructions:
1. In a medium bowl, combine ricotta cheese, cocoa powder, sugar, and vanilla extract. Mix until smooth.
2. Fold in the chilled heavy cream until well combined.
3. Melt the chocolate 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 fully incorporated.
5. Spoon the mousse into individual serving cups or a large serving dish. Cover and refrigerate for at least 2 hours or overnight.
6. Serve chilled, garnished with whipped cream or chopped nuts if desired.
Cooking Time: None (chilled only)
Ricotta and Herb Omelette
Elevate your breakfast game with this creamy and flavorful omelette, packed with the freshness of herbs and the richness of ricotta cheese. Perfect for a weekend brunch or a quick weeknight meal.
Ingredients:
– 2 eggs
– 1/4 cup ricotta cheese
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
– 1 tablespoon butter, melted
Instructions:
1. In a small bowl, whisk together eggs and a pinch of salt.
2. Heat a non-stick skillet over medium heat. Add the melted butter and swirl it around.
3. Pour in the egg mixture and cook for about 2-3 minutes, until the edges start to set.
4. Sprinkle ricotta cheese, parsley, and chives on one half of the omelette.
5. Use a spatula to gently fold the other half over the filling.
6. Cook for an additional 30 seconds to 1 minute, until the cheese is melted and the eggs are fully cooked.
7. Slide onto a plate and serve hot.
Cooking Time: 4-5 minutes
Keto Ricotta and Chia Pudding
This recipe combines the richness of ricotta cheese with the nutty flavor of chia seeds, creating a delicious and keto-friendly pudding. Perfect for breakfast or as a snack, this treat is low in carbs and high in protein.
Ingredients:
– 1 cup full-fat ricotta cheese
– 2 tablespoons chia seeds
– 1/4 teaspoon salt
– 1 tablespoon granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup heavy cream
– Fresh berries, chopped nuts, or shredded coconut for garnish (optional)
Instructions:
1. In a medium bowl, combine ricotta cheese, chia seeds, and salt. Mix well.
2. Add the granulated sweetener and mix until fully incorporated.
3. Pour in the heavy cream and mix until smooth and creamy.
4. Refrigerate for at least 30 minutes or overnight to allow the pudding to set.
5. Garnish with fresh berries, chopped nuts, or shredded coconut, if desired.
Cooking Time: 0 minutes (no cooking required)
Serves: 1-2
Baked Ricotta with Garlic and Rosemary
This creamy, aromatic side dish is perfect for accompanying roasted meats or as a dip for crudités. With its simplicity and flavor, it’s sure to become a new favorite.
Ingredients:
– 1 (15 oz) container whole-milk ricotta cheese
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1/4 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine ricotta cheese, garlic, rosemary, and salt. Mix until well combined.
3. Pour the mixture into a baking dish or a small cast-iron skillet.
4. Drizzle olive oil over the top.
5. Bake for 20-25 minutes, or until the edges are lightly golden brown.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Ricotta and Walnut Stuffed Eggplant
A creamy and crunchy twist on traditional eggplant parmesan, this recipe combines the richness of ricotta cheese with the earthiness of walnuts and the sweetness of eggplant.
Ingredients:
– 2 large eggplants
– 1 cup ricotta cheese
– 1/4 cup chopped walnuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together ricotta cheese, chopped walnuts, garlic, salt, and pepper.
4. Stuff each eggplant with the ricotta mixture, dividing it evenly between the two.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and top with shredded mozzarella cheese (if using).
7. Bake for 25-30 minutes or until the eggplant is tender and the filling is golden brown.
Cooking Time: 25-30 minutes
Keto Ricotta and Coconut Flour Bread
This recipe combines the creaminess of ricotta cheese with the nutty flavor of coconut flour, creating a moist and flavorful keto bread that’s perfect for sandwiches or toast.
Ingredients:
– 8 oz (225g) ricotta cheese
– 1/2 cup (60g) coconut flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg, beaten
– 1 tablespoon melted butter
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan with cooking spray.
2. In a medium bowl, combine coconut flour, salt, and baking powder.
3. In a separate bowl, mix together ricotta cheese and egg until smooth.
4. Add melted butter to the ricotta mixture and stir well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix).
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Ricotta and Spinach Stuffed Meatballs
Elevate your meatball game with this creative twist that combines the richness of ricotta cheese and the earthiness of spinach. These bite-sized treats are perfect for parties, appetizers, or as a main course.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1/2 cup ricotta cheese
– 1/2 cup chopped fresh spinach
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, salt, and pepper. Mix well.
3. Divide the mixture into small portions and shape each into a ball.
4. Flatten each meatball slightly and place a tablespoon of ricotta cheese and spinach mixture in the center.
5. Fold the meatball over the filling and seal edges.
6. Place meatballs on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 18-20 minutes or until cooked through.
Cooking Time: 18-20 minutes
Keto Ricotta and Cinnamon Crepes
Elevate your breakfast or brunch game with these tender, cheesy crepes infused with the warmth of cinnamon. Perfect for a keto diet, these sweet treats are also grain-free and sugar-free.
Ingredients:
– 1 cup almond flour
– 2 large eggs
– 1/2 cup ricotta cheese
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1 tablespoon melted coconut oil
– Fresh berries or whipped cream for serving (optional)
Instructions:
1. In a blender, combine almond flour, eggs, ricotta cheese, salt, and cinnamon. Blend until smooth.
2. Heat the melted coconut oil in a small non-stick pan over medium heat.
3. Pour 1/4 cup of the batter into the pan and cook for 1-2 minutes or until the edges start to curl.
4. Loosen the crepe with a spatula and flip. Cook for another minute.
5. Repeat with remaining batter, adjusting heat as needed.
6. Serve warm with fresh berries or whipped cream, if desired.
Cooking Time: Approximately 15-20 minutes (depending on number of crepes)
Summary
Get ready to indulge in the creamy goodness of ricotta cheese with these 20 delicious keto recipes! From sweet treats like Keto Ricotta Pancakes with Blueberries and Chocolate Ricotta Mousse, to savory dishes like Spinach and Ricotta Stuffed Chicken Breast and Ricotta-Stuffed Portobello Mushrooms, there’s something for every occasion. Plus, explore low-carb versions of classic desserts like Low-Carb Ricotta Cheesecake and Keto Ricotta Pizza Crust. Whether you’re in the mood for a quick breakfast or a special dinner, these keto ricotta recipes are sure to please!
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