Are you tired of sacrificing flavor for a low-carb diet? Look no further! Ricotta cheese is a game-changer when it comes to delicious and easy-to-make keto recipes. With its creamy texture and mild taste, it’s the perfect base for a variety of dishes that are sure to please even the pickiest eaters.
From sweet treats like cheesecakes and puddings to savory meals like pancakes and stuffed chicken breasts, ricotta cheese is incredibly versatile. And with 18 amazing keto recipes featuring ricotta as the star ingredient, you’ll never run out of ideas for a quick and easy dinner or snack.
In this article, we’ll dive into the world of creamy keto ricotta recipes that are not only low-carb but also packed with flavor. From classic comfort foods to innovative twists on traditional dishes, we’ve got you covered with our collection of mouthwatering recipes that will keep you satisfied without sacrificing taste.
Keto Ricotta Pancakes with Blueberries
Start your day with a delicious and healthy twist on traditional pancakes. These keto-friendly ricotta pancakes are packed with protein, low in carbs, and bursting with fresh blueberry flavor.
Ingredients:
– 1 cup ricotta cheese
– 2 large eggs
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup melted coconut oil
– Fresh blueberries for serving
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together ricotta cheese, eggs, sweetener, vanilla extract, and salt until smooth.
3. Add melted coconut oil and stir to combine.
4. Drop batter by 1/4 cupfuls onto the preheated skillet.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip and cook an additional 1-2 minutes, until golden brown.
7. Serve warm with fresh blueberries.
Cooking Time: 8-10 minutes per batch
Spinach and Ricotta Stuffed Chicken Breast
This recipe combines the flavors of fresh spinach and creamy ricotta cheese with the tender texture of chicken breast, making it a delicious and satisfying meal. The filling is easy to make and can be adjusted to suit your taste.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 2 cloves garlic, minced
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine spinach, ricotta cheese, garlic, salt, and pepper. Mix well.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the spinach-ricotta mixture.
4. Close the incision and secure with toothpicks if needed.
5. Place stuffed chicken breasts on a baking sheet lined with parchment paper, seam-side down.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Keto Ricotta Cheesecake with Lemon Zest
This keto-friendly cheesecake combines the creaminess of ricotta cheese with the brightness of lemon zest, creating a unique and delicious dessert perfect for warm weather.
Ingredients:
– 16 oz (450g) ricotta cheese
– 1/2 cup (100g) granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1 tsp vanilla extract
– 1/4 cup (30g) melted coconut oil
– 1/2 cup (60g) lemon zest (from about 2 lemons)
– 1/4 cup (30g) chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine ricotta cheese, granulated sweetener, eggs, and vanilla extract.
3. Mix until smooth and creamy.
4. Stir in melted coconut oil and lemon zest.
5. Pour mixture into a 9-inch (23cm) springform pan lined with parchment paper.
6. Bake for 45-50 minutes or until edges are set and center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Garlic and Herb Ricotta Dip
This creamy dip is a perfect accompaniment to crackers, vegetables, or chips. Its rich flavor is elevated by the addition of garlic and herbs, making it a great option for snacking or entertaining.
Ingredients:
– 1 cup ricotta cheese
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon lemon juice
Instructions:
1. In a medium bowl, combine ricotta cheese, garlic, parsley, dill, salt, and pepper. Mix until smooth.
2. Add lemon juice and mix well.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled.
Cooking Time: 5 minutes (prep) + chilling time
Zucchini Ricotta Bake with Parmesan Crust
A creamy and flavorful vegetarian dish that’s perfect for a weeknight dinner or special occasion. This Zucchini Ricotta Bake is a delicious way to enjoy the taste of summer in every bite.
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine zucchini slices, ricotta cheese, Parmesan cheese, and egg. Mix well.
3. Grease a 9×13-inch baking dish with olive oil.
4. Add the zucchini mixture to the prepared baking dish and smooth out the top.
5. Sprinkle additional Parmesan cheese on top (if using).
6. Bake for 35-40 minutes or until the zucchini is tender and the top is golden brown.
Cooking Time: 35-40 minutes
Keto Ricotta Gnocchi with Alfredo Sauce
Experience the rich flavors of Italy with these creamy keto gnocchi and a velvety Alfredo sauce.
Ingredients:
– 1 cup ricotta cheese (full-fat)
– 1/2 cup almond flour
– 1 egg
– 1/4 teaspoon salt
– 1/4 cup melted butter, cooled
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter, softened
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine ricotta, almond flour, egg, and salt. Mix until smooth.
3. Roll out the mixture into long ropes, about 1/4 inch thick.
4. Cut the ropes into 1-inch pieces to form gnocchi.
5. Place the gnocchi on a baking sheet lined with parchment paper. Drizzle with melted butter and bake for 12-15 minutes or until lightly golden.
6. In a saucepan, combine heavy cream, Parmesan cheese, and softened butter. Bring to a simmer over medium heat.
7. Serve the cooked gnocchi with the Alfredo sauce and enjoy!
Cooking Time: 20-25 minutes
Ricotta and Chia Seed Pudding
A creamy and nutritious dessert or snack that combines the richness of ricotta with the nutty flavor of chia seeds.
Ingredients:
– 1 cup whole milk ricotta cheese
– 2 tablespoons chia seeds
– 2 tablespoons honey
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a small bowl, mix together the chia seeds and honey until well combined.
2. Add the vanilla extract and salt to the chia mixture and stir to combine.
3. Spoon the ricotta cheese into a separate bowl.
4. Gradually add the chia seed mixture to the ricotta cheese, stirring until smooth and creamy.
5. Refrigerate for at least 30 minutes or overnight to allow the flavors to meld together.
Cooking Time: None
Bacon and Ricotta Stuffed Mushrooms
Elevate your appetizer game with this rich and savory recipe that combines the flavors of crispy bacon, creamy ricotta, and earthy mushrooms. This mouthwatering treat is perfect for a special occasion or a cozy night in.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 6 slices of bacon, cooked and crumbled
– 1 cup of ricotta cheese
– 1/4 cup of grated Parmesan cheese
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine crumbled bacon, ricotta cheese, and Parmesan cheese.
3. Wipe mushroom caps clean with a damp cloth. Stuff each cap with the bacon-ricotta mixture, mounding slightly in the center.
4. Drizzle olive oil over the mushrooms and season with salt and pepper to taste.
5. Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 15-20 minutes
Keto Ricotta and Berry Parfait
Elevate your keto lifestyle with this indulgent parfait, featuring creamy ricotta cheese, sweet berries, and crunchy nuts. This dessert is not only delicious but also low in carbs, making it a perfect treat for keto dieters.
Ingredients:
– 8 oz full-fat ricotta cheese
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tbsp granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup chopped pecans or walnuts
– 1 tsp vanilla extract
Instructions:
1. In a medium bowl, combine the ricotta cheese and granulated sweetener. Mix until smooth.
2. Arrange half of the berries on the bottom of a parfait glass or a tall clear cup.
3. Spoon the ricotta mixture over the berries.
4. Sprinkle with chopped nuts and top with remaining berries.
5. Drizzle with vanilla extract, if desired.
Cooking Time: 0 minutes (no cooking required!)
Servings: 1
Cauliflower Ricotta Mash with Garlic Butter
This recipe transforms cauliflower into a creamy, cheesy delight, perfect as a side dish or used as a base for vegan mac and cheese. With the added richness of garlic butter, this mash is sure to become a new favorite.
Ingredients:
– 1 head of cauliflower
– 1/2 cup ricotta cheese
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
4. In a large skillet, sauté the garlic butter over medium heat until fragrant.
5. Add the cauliflower “rice” to the skillet and cook for 5-7 minutes, stirring occasionally, until tender.
6. Stir in the ricotta cheese until well combined. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley or chives if desired.
Cooking Time: 20-25 minutes
Ricotta and Spinach Stuffed Portobello Mushrooms
Elevate your dinner game with this creamy and flavorful recipe that combines the earthy taste of portobello mushrooms with the richness of ricotta cheese and the freshness of spinach.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, ricotta cheese, Parmesan cheese, and garlic.
3. Wipe the mushroom caps clean with paper towels and brush the insides with olive oil.
4. Stuff each mushroom cap with the spinach-ricotta mixture, dividing it evenly among the four mushrooms.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the cheese is melted and the mushrooms are tender.
Cooking Time: 20-25 minutes
Keto Ricotta Cookies with Vanilla Glaze
Satisfy your sweet tooth without sacrificing your keto diet with these delicious ricotta cookies, topped with a rich vanilla glaze. Perfect for a special treat or snack.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup ricotta cheese
– 2 large eggs
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut flour, and granulated sweetener.
3. In a separate bowl, combine ricotta cheese, eggs, and vanilla extract. Mix until smooth.
4. Add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 18-20 minutes or until lightly golden.
7. Allow cookies to cool completely before glazing.
Vanilla Glaze:
– 1/4 cup powdered sweetener (such as Swerve or Erythritol)
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
Mix ingredients together until smooth. Drizzle over cooled cookies.
Lemon Ricotta Fat Bombs
Lemon Ricotta Fat Bombs: A Refreshing Treat for Low-Carb Lovers
These bite-sized treats are a perfect combination of tangy and sweet, made with the creamy richness of ricotta cheese, the zestiness of lemon, and the crunch of chopped nuts. They’re a great way to satisfy your cravings while staying within your daily carb limit.
Ingredients:
– 1 cup ricotta cheese
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup chopped walnuts or almonds
– 1 teaspoon vanilla extract
Instructions:
1. In a medium bowl, combine ricotta cheese and lemon juice. Mix until smooth.
2. Add the granulated sweetener and mix until well combined.
3. Fold in the chopped nuts.
4. Drop the mixture by tablespoonfuls onto a parchment-lined baking sheet.
5. Refrigerate for at least 30 minutes to set.
6. Store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: None, as these are no-bake treats!
Ricotta and Almond Flour Waffles
Ricotta and Almond Flour Waffles: A Delicate and Crisp Treat
These waffles are a perfect combination of creamy ricotta cheese and nutty almond flour, resulting in a delicate and crisp treat. Perfect for brunch or as a sweet breakfast option.
Ingredients:
- 1 cup ricotta cheese
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
- Fresh berries or maple syrup for topping (optional)
Instructions:
- In a medium bowl, whisk together ricotta cheese, eggs, sugar, and vanilla extract until smooth.
- Add almond flour and salt; stir until just combined. Do not overmix.
- Heat a waffle iron according to manufacturer’s instructions.
- Pour approximately 1/4 cup of batter onto the center of the waffle iron. Spread evenly to cover the surface.
- Cook for 3-5 minutes, or until the edges are crispy and the center is cooked through. Repeat with remaining batter.
Cooking Time: 12-15 minutes (depending on the number of waffles)
Serve warm with fresh berries or maple syrup, if desired. Enjoy!
Keto Ricotta Pizza Crust with Toppings
Experience the creamy goodness of ricotta cheese wrapped around a crispy pizza crust, all while staying within keto guidelines. This recipe combines two unique ingredients to create a game-changing pizza that’s sure to satisfy your cravings.
Ingredients:
– 1 cup ricotta cheese
– 1/4 cup almond flour
– 1/4 cup grated Parmesan cheese
– 2 eggs
– 1/2 teaspoon salt
– Toppings of choice (e.g., mozzarella, pepperoni, mushrooms, bell peppers)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine ricotta cheese, almond flour, Parmesan cheese, eggs, and salt. Mix until smooth.
3. Pour the mixture onto a baking sheet lined with parchment paper, spreading it evenly into a circular shape.
4. Top with desired toppings and bake for 15-20 minutes or until the crust is golden brown.
5. Remove from oven and let cool for a few minutes before serving.
Cooking Time: 15-20 minutes
Pesto Ricotta Stuffed Bell Peppers
Transform ordinary bell peppers into a flavorful and vibrant main course with this easy-to-make recipe. The combination of creamy ricotta, tangy pesto, and sweet bell peppers creates a delightful harmony of flavors.
Ingredients:
– 4 large bell peppers, any color
– 1 cup ricotta cheese
– 2 tbsp pesto
– 1/4 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together ricotta cheese, pesto, and mozzarella cheese.
4. Stuff each bell pepper with the ricotta mixture, filling to the top.
5. Sprinkle chopped parsley on top of each pepper.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Keto Ricotta and Chocolate Mousse
This rich and creamy dessert combines the velvety texture of ricotta cheese with the deep flavor of dark chocolate, perfect for satisfying your sweet tooth while staying within keto guidelines.
Ingredients:
– 1 cup ricotta cheese
– 1/4 cup unsweetened cocoa powder
– 1/2 cup heavy cream
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 2 ounces high-quality dark chocolate chips (at least 85% cocoa), melted
– 1 teaspoon vanilla extract
Instructions:
1. In a medium bowl, combine ricotta cheese and granulated sweetener. Mix until smooth.
2. Add melted chocolate, heavy cream, and vanilla extract to the bowl. Mix until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight to allow flavors to meld.
4. Serve chilled, garnished with whipped cream or chopped nuts if desired.
Cooking Time: None required! This recipe is a no-bake dessert.
Summary
Get ready to indulge in a world of creamy, deliciously low-carb dishes with these 18 keto ricotta recipes! From sweet treats like Keto Ricotta Cheesecake with Lemon Zest and Keto Ricotta Cookies with Vanilla Glaze, to savory delights like Spinach and Ricotta Stuffed Chicken Breast and Garlic and Herb Ricotta Dip, there’s something for everyone. Plus, try innovative uses for ricotta in dishes like Keto Ricotta Gnocchi with Alfredo Sauce and Cauliflower Ricotta Mash with Garlic Butter. With this collection of recipes, you’ll be well on your way to a low-carb lifestyle that’s both tasty and satisfying.
