ChickenKeto Recipes

Exploring the Richness of Keto: Savory and Sweet Recipes Using Ricotta Cheese

Ricotta cheese, with its creamy texture and subtle flavor, is a versatile ingredient that adds richness to both savory and sweet dishes. For those on a keto journey, incorporating ricotta into recipes can elevate your low-carb culinary experience. In this detailed guide, we’ll explore a range of keto-friendly recipes using ricotta cheese, offering a delightful array of options for breakfast, lunch, dinner, and even dessert.

1. Keto Ricotta Pancakes: Fluffy and Flavorful


  • 1 cup ricotta cheese
  • 4 large eggs
  • 1/4 cup almond flour
  • 1 teaspoon baking powder
  • 1 tablespoon granulated erythritol or your preferred keto-friendly sweetener
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking


  1. Mix the Batter:
    • In a bowl, whisk together ricotta cheese, eggs, almond flour, baking powder, sweetener, and vanilla extract until well combined.
  2. Heat the Skillet:
    • Heat a skillet or griddle over medium heat and add a small amount of butter or oil.
  3. Cook the Pancakes:
    • Spoon the batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  4. Serve Warm:
    • Serve these keto ricotta pancakes warm with your favorite sugar-free syrup or fresh berries for a delightful breakfast.

2. Keto Spinach and Ricotta Stuffed Chicken Breast: Elegant and Satisfying


  • 4 boneless, skinless chicken breasts
  • 1 cup fresh spinach, chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil for cooking


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Filling:
    • In a bowl, combine chopped spinach, ricotta cheese, Parmesan cheese, minced garlic, salt, and pepper.
  3. Butterfly the Chicken Breasts:
    • Butterfly each chicken breast by slicing horizontally through the middle, but not all the way through, creating a pocket.
  4. Stuff the Chicken:
    • Stuff each chicken breast with the spinach and ricotta mixture.
  5. Secure with Toothpicks:
    • Use toothpicks to secure the chicken breasts and keep the filling in place.
  6. Season and Sear:
    • Season the outside of the chicken breasts with salt and pepper. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken on each side until golden brown.
  7. Finish in the Oven:
    • Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
  8. Serve and Enjoy:
    • Slice the stuffed chicken breasts and serve them hot. The combination of spinach and ricotta creates a flavorful and elegant keto-friendly dish.

3. Keto Zucchini and Ricotta Galette: A Low-Carb Delight


For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup cold unsalted butter, cubed
  • 1 large egg
  • Salt to taste

For the Filling:

  • 2 medium zucchinis, thinly sliced
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • Fresh basil leaves for garnish
  • Olive oil for drizzling
  • Salt and pepper to taste


For the Crust:

  1. Prepare the Dough:
    • In a food processor, combine almond flour, coconut flour, cold butter, egg, and a pinch of salt. Pulse until the mixture resembles coarse crumbs.
  2. Form the Dough:
    • Turn the mixture onto a piece of parchment paper and knead it together to form a dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

For the Filling:

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Roll Out the Dough:
    • Roll out the chilled dough on a piece of parchment paper to form a large circle.
  3. Spread Ricotta Mixture:
    • In a bowl, mix ricotta cheese, Parmesan cheese, minced garlic, salt, and pepper. Spread this mixture over the rolled-out dough, leaving a border around the edges.
  4. Arrange Zucchini Slices:
    • Arrange thinly sliced zucchini over the ricotta mixture.
  5. Fold and Bake:
    • Gently fold the edges of the dough over the filling, creating a rustic galette. Transfer the parchment paper and galette to a baking sheet. Bake for 25-30 minutes or until the crust is golden brown.
  6. Garnish and Drizzle:
    • Once baked, garnish the galette with fresh basil leaves and drizzle with olive oil.
  7. Slice and Serve:
    • Allow the galette to cool slightly before slicing. This keto zucchini and ricotta galette make for a delightful lunch or dinner option.

4. Keto Ricotta Cheesecake Bars: Decadent and Guilt-Free


For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup melted butter
  • 2 tablespoons granulated erythritol or your preferred keto-friendly sweetener
  • 1/2 teaspoon vanilla extract

For the Cheesecake Filling:

  • 2 cups ricotta cheese
  • 1/2 cup cream cheese, softened
  • 2 large eggs
  • 1/2 cup granulated erythritol or your preferred keto-friendly sweetener
  • 1 teaspoon vanilla extract
  • Zest of one lemon
  • Pinch of salt


For the Crust:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  2. Mix the Crust Ingredients:
    • In a bowl, combine almond flour, melted butter, sweetener, and vanilla extract. Press the mixture into the bottom of a greased baking dish.
  3. Bake the Crust:
    • Bake the crust for 10-12 minutes or until it’s golden brown. Allow it to cool while you prepare the filling.

For the Cheesecake Filling:

  1. Beat the Cheesecake Ingredients:
    • In a mixing bowl, beat together ricotta cheese, softened cream cheese, eggs, sweetener, vanilla extract, lemon zest, and a pinch of salt until smooth.
  2. Pour Over the Crust:
    • Pour the cheesecake mixture over the cooled crust, spreading it evenly.
  3. Bake Until Set:
    • Bake in the preheated oven for 25-30 minutes or until the cheesecake is set and the edges are lightly golden.
  4. Chill and Cut Into Bars:
    • Allow the cheesecake bars to cool completely before refrigerating for at least 2 hours. Once chilled, cut into bars and savor the decadence of these keto ricotta cheesecake bars.

Tips for Working with Ricotta in Keto Recipes:

1. Choose Full-Fat Ricotta:

  • Opt for full-fat ricotta cheese to ensure a creamy texture and rich flavor in your keto recipes.

2. Drain Excess Moisture:

  • If your ricotta appears watery, drain excess moisture by placing it in a fine-mesh sieve over a bowl for about 30 minutes.

3. Experiment with Flavors:

  • Ricotta’s mild flavor makes it a perfect canvas for various additions. Experiment with herbs, spices, or extracts to customize the taste of your dishes.

4. Pair with Complementary Ingredients:

  • Ricotta pairs well with ingredients like spinach, zucchini, Parmesan, and lemon. Combining these elements enhances the overall taste of your keto creations.

5. Adjust Sweeteners to Taste:

  • Taste your batter before baking to ensure the sweetness level is to your liking. Adjust the amount of sweetener accordingly.

6. Let Baked Goods Settle:

  • Allow baked goods like cheesecake bars to settle and firm up in the refrigerator before cutting. This ensures clean slices.

7. Get Creative with Presentation:

  • Play with the presentation of your dishes. Garnishes like fresh herbs, drizzles of olive oil, or a sprinkle of Parmesan can add a finishing touch.


Ricotta cheese, with its creamy allure, proves to be an excellent addition to your keto culinary repertoire. From fluffy pancakes to savory stuffed chicken and decadent cheesecake bars, the possibilities are endless. As you embark on your keto journey, let the richness of ricotta enhance your meals, offering a delightful balance of flavor and texture. So, roll up your sleeves, preheat those ovens, and indulge in the world of keto recipes using ricotta cheese – where every bite is a celebration of low-carb decadence.

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