keto Ricotta Cheese Pie – Gluten Free,low carb

This sweet ricotta pie is a delicious recipe that is a must try. Great to make during the holiday season or whenever your craving something rich

PREPRATION TIME:

Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins

Ingredients:

1 ½ cups almond flour sifted
3 tablespoons low carb sugar substitute I used Swerve
¼ teaspoon salt
¼ cup butter melted
1 egg
1 teaspoon vanilla extract
4 eggs beaten
1 teaspoon vanilla extract
15 ounces ricotta cheese
1 tablespoon coconut flour
¾ cup Swerve add more if desired; up to 1 cup
2 tablespoons low carb sugar substitute or 24 drops liquid stevia to help round out sweetness

Instructions:

In deep dish pie plate, mix together almond flour, 3 tablespoons equivalent sugar substitute and ¼ teaspoon salt.
Pour in butter, 1 egg and 1 teaspoon vanilla.
Mix until dough forms.
Press into pie plate. Bake at 350 degrees F for 10 minutes.
Set on rack to cool slightly.
In a large bowl mix 4 beaten eggs, 1 teaspoon vanilla, ricotta cheese, coconut flour, 1 cup equivalent sugar substitute and 2 tablespoons other sweetener.
Beat until smooth.
Pour into crust and bake at 350 degrees F for 45 minutes or until lightly browned and firm.

Notes:

The pie can be made without a crust if desired, but it’s best to line the pan or scoop the servings out.

Can be stored in the refrigerator for up to a week or up to 6 months in the freezer.

Nutrition:

Additional Info

Net Carbs: 5 g | % Carbs: 7.1 % | % Protein: 19.8 % | % Fat: 73.1 %

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.