When Life Gives You Ricotta... 🍋🧀✨ You know that feeling when you open the fridge and spot just the right amount of ricotta staring back at you? It's like the universe is saying, "Let's create something amazing!" So, why not turn that creamy goodness into a Sugar-Free, Low-Carb Ricotta Pie? Imagine vibrant citrus zest mingling with the smoothness of ricotta, baked to golden perfection. A guilt-free treat that's as wholesome as it is indulgent! Here's your sign to get creative in the kitchen today. 🍰 Your fridge treasures might just become your next masterpiece. Because life is about making something beautiful with what you have—one slice at a time. .RicottaMagic .LowCarbLiving .KetoDessertGoals .InspoInTheKitchen .BakeYourJoy Keto-Friendly Creamy Citrus Ricotta Delight Ingredients: 1 ½ cups whole-milk ricotta cheese ½ cup granulated allulose or erythritol (adjust sweetness to taste) 3 large eggs 1 teaspoon pure vanilla extract 1 tablespoon lemon zest 1 tablespoon orange zest ⅓ cup almond flour ¼ cup coconut flour 1 teaspoon baking powder ¼ teaspoon salt 1 tablespoon unsalted butter or coconut oil (for greasing) Powdered allulose or erythritol (optional, for garnish) Directions: 1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan with butter or coconut oil and set it aside. 2. Blend the Wet Ingredients: In a large bowl, mix the ricotta cheese and allulose until smooth and creamy. 3. Incorporate Eggs and Flavoring: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and orange zest for a burst of citrus flavor. 4. Prepare the Dry Mix: In a separate bowl, whisk together the almond flour, coconut flour, baking powder, and salt. 5. Combine the Mixtures: Gradually fold the dry ingredients into the ricotta mixture until just combined. Avoid overmixing. 6. Bake the Pie: Pour the batter into the prepared pie pan and smooth the surface. Bake for 40–45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. 7. Cool and Serve: Allow the pie to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered allulose or erythritol before serving, if desired. Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour Calories: Approximately 220 kcal per serving Servings: 8 This keto-friendly ricotta pie delivers the same creamy citrus goodness with fewer carbs!

Posted by Bob Collins at 2024-12-22 18:29:24 UTC