Breakfast
Ricotta and lemon breakfast bowl
Lighter than everything else on this list, for the mornings when a plate of bacon is genuinely unappealing.
6gnet carbs
22gfat
14gprotein
278kcal
Per serving10 minServes 2
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Ingredients
For the whole dish · serves 2
- Ricotta8½ oz
- Heavy cream2½ tbsp
- Lemon1
- Granulated erythritol½ oz
- Pistachios¾ oz
- Vanilla extracta few drops
Method
5 steps · 10 minutes
- Zest the lemon first, then juice it. The other way round is a job nobody manages twice.
- Beat the ricotta with the cream, erythritol, vanilla and most of the zest until it loosens and turns glossy — about a minute by hand.
- Add the lemon juice a little at a time, tasting as you go. All at once and it can go grainy.
- Chop the pistachios roughly; a coarse chop gives you something to bite against the soft cheese.
- Spoon into two bowls, scatter the nuts and the remaining zest over, and eat cold.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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