Dessert
Baked ricotta with cinnamon and almonds
More protein than any other dessert here by a distance, and it eats like a cheesecake without the base doing anything for it.
4gnet carbs
20gfat
16gprotein
260kcal
Per serving45 minServes 6
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Ingredients
For the whole dish · serves 6
- Ricotta1¼ lb
- Eggs3
- Sliced almonds2 oz
- Granulated erythritol2½ oz
- Lemon1½
- Ground cinnamona teaspoon
- Vanilla extracta teaspoon
Method
6 steps · 45 minutes
- Heat the oven to 340F. Drain the ricotta in a strainer for 20 minutes if it looks wet — the whey it gives up would otherwise pool in the dish.
- Blend the erythritol to a powder, then beat it into the ricotta with the eggs, lemon zest, cinnamon and vanilla until completely smooth.
- Beat it longer than feels necessary. Ricotta is grainy and only sustained beating gives a set that eats like custard rather than curd.
- Pour into a dish and scatter the sliced almonds over.
- Bake 30 minutes until set at the edges and barely trembling in the middle. It firms as it cools, so pulling it out slightly loose is right.
- Cool completely, then chill 2 hours. Warm from the oven it tastes of very little.
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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