50+ Irresistible Holiday Keto Ricotta Recipes to Savor This Season

The holiday season is a time for indulgence and celebration, but for those following a keto diet, it can feel like a challenge to find delicious, low-carb dishes that still bring the festive spirit to the table.

Fortunately, ricotta cheese—a creamy and versatile ingredient—offers a fantastic base for creating rich, satisfying keto-friendly dishes that everyone will love.

From savory appetizers to decadent desserts, ricotta can be used in a wide variety of holiday recipes, making it easier to enjoy the season without straying from your keto goals.

In this blog post, we’ve rounded up over 50 holiday keto ricotta recipes that will wow your guests and satisfy your taste buds.

Whether you’re preparing for a holiday dinner, a potluck, or just looking for a festive snack, these recipes will ensure your celebrations are full of flavor without compromising your diet.

Let’s dive into a world of creamy, cheesy goodness that’s both low-carb and packed with festive flair.

50+ Irresistible Holiday Keto Ricotta Recipes to Savor This Season

Holiday gatherings are meant to be shared with loved ones, and food plays an essential role in creating memorable moments.

With these 50+ holiday keto ricotta recipes, you can indulge in the rich, creamy goodness of ricotta cheese while staying true to your keto lifestyle.

Whether you’re craving savory dishes like stuffed mushrooms or sweet treats like cheesecake bars, these recipes offer endless possibilities to cater to your guests’ tastes.

So, get ready to impress your family and friends with a spread of keto-friendly, delicious ricotta-based dishes that will make this holiday season even more special.

Keto Ricotta Stuffed Mushrooms

These Keto Ricotta Stuffed Mushrooms are the perfect low-carb appetizer for any holiday celebration. The creamy ricotta filling is blended with garlic, herbs, and Parmesan, creating a savory bite that is rich in flavor yet light on carbs. Whether you’re hosting a holiday party or looking for a quick and easy dish to bring to a family gathering, these mushrooms are sure to impress.

Ingredients:

• 12 large white mushrooms, stems removed and cleaned
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 clove garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the mushroom caps on a baking sheet lined with parchment paper.
3. In a bowl, mix the ricotta cheese, Parmesan cheese, almond flour, garlic, parsley, salt, and pepper until smooth.
4. Spoon the ricotta mixture into the mushroom caps, pressing down gently to ensure they’re filled.
5. Drizzle the olive oil over the stuffed mushrooms and bake for 20 minutes or until the mushrooms are tender and the filling is golden brown.
6. Serve warm and garnish with additional parsley if desired.

These Keto Ricotta Stuffed Mushrooms offer a delightful combination of savory, creamy, and crispy textures that make them a standout dish during any holiday season. The ricotta filling provides the perfect balance of richness and lightness, making them ideal for anyone following a low-carb or keto lifestyle. These mushrooms can be served as a starter or snack, and they’re a great option to prepare ahead of time and bake just before your guests arrive. Perfect for both festive gatherings and cozy family dinners, this recipe is sure to become a holiday favorite.

Keto Ricotta Cheesecake Bites

These Keto Ricotta Cheesecake Bites bring the creamy, indulgent taste of cheesecake in a bite-sized, low-carb form. Made with ricotta cheese for a smooth and fluffy texture, these treats are sweetened with a keto-friendly sweetener and flavored with vanilla and lemon. They’re the perfect dessert to satisfy your sweet tooth without breaking your keto diet.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup cream cheese, softened
• 1/4 cup powdered erythritol or preferred keto sweetener
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1/4 tsp lemon zest
• A pinch of salt
• Optional: fresh berries for topping

Instructions:

1. In a large bowl, combine the ricotta cheese, cream cheese, erythritol, vanilla extract, lemon juice, lemon zest, and a pinch of salt.
2. Use a hand mixer or stand mixer to beat the mixture until smooth and creamy.
3. Using a spoon or small cookie scoop, form the mixture into bite-sized balls and place them on a baking sheet lined with parchment paper.
4. Freeze for at least 2 hours or until firm.
5. Once the bites are set, top with fresh berries if desired and serve immediately.

Keto Ricotta Cheesecake Bites are the perfect holiday treat for anyone following a low-carb or keto lifestyle. Their creamy texture, refreshing lemon flavor, and delicate sweetness make them a delicious alternative to traditional holiday desserts. You can easily customize this recipe with different flavors or toppings, such as adding cocoa powder for a chocolate version or topping them with sugar-free whipped cream. These cheesecake bites are not only an ideal keto-friendly dessert but also an elegant and portable option for gatherings and celebrations.

Keto Ricotta and Spinach Stuffed Chicken Breast

This Keto Ricotta and Spinach Stuffed Chicken Breast is a savory, satisfying main dish perfect for holiday dinners. The rich ricotta and spinach filling adds moisture and flavor to the chicken, while the dish remains low in carbs. Whether you’re hosting a holiday feast or preparing a family dinner, this stuffed chicken breast will be a crowd-pleaser.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1/2 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice each chicken breast horizontally to create a pocket (be careful not to cut all the way through).
3. In a bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, garlic powder, salt, and pepper.
4. Stuff each chicken breast with the ricotta-spinach mixture, then secure with toothpicks to hold the filling in place.
5. Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the toothpicks and serve warm.

Keto Ricotta and Spinach Stuffed Chicken Breast offers a deliciously satisfying meal that’s full of flavor but light on carbs. The creamy ricotta and fresh spinach filling keep the chicken juicy, while the garlic and Parmesan add savory depth. This dish is a great option for anyone seeking a keto-friendly holiday meal that doesn’t compromise on taste or satisfaction. It can be paired with a side of roasted vegetables or a simple salad to complete a festive dinner. Whether it’s for a special occasion or a weeknight dinner, this stuffed chicken is sure to impress.

Keto Ricotta Pumpkin Bread

This Keto Ricotta Pumpkin Bread is the perfect holiday treat, offering all the rich flavors of pumpkin spice without the carbs. The ricotta adds a creamy texture that keeps the bread moist, while the pumpkin and spices provide a comforting, seasonal flavor. It’s a wonderful keto-friendly alternative to traditional pumpkin bread, and it’s sure to be a hit at your next holiday gathering.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup ricotta cheese
• 1 cup canned pumpkin puree
• 1/4 cup erythritol (or your preferred keto sweetener)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk the eggs and then mix in the ricotta cheese, pumpkin puree, erythritol, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared loaf pan and spread it out evenly.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool for 10 minutes before removing from the pan. Allow it to cool completely before slicing.

This Keto Ricotta Pumpkin Bread is a fantastic option for anyone craving the warm, comforting flavors of pumpkin bread while maintaining a low-carb lifestyle. The ricotta cheese not only adds creaminess but also contributes to the bread’s moist texture, ensuring it won’t dry out. The combination of spices like cinnamon, nutmeg, and ginger gives it that perfect autumn flavor. It’s ideal for holiday breakfasts, afternoon snacks, or as a keto-friendly dessert to share with friends and family. Slice it up and enjoy the season’s best flavors without the guilt!

Keto Ricotta Garlic Breadsticks

These Keto Ricotta Garlic Breadsticks are a deliciously savory addition to any holiday meal, providing a low-carb option for garlic bread lovers. The rich ricotta dough is flavored with garlic and herbs, making these breadsticks incredibly flavorful and perfect for dipping in marinara sauce or pairing with your favorite keto pasta. These breadsticks are soft, chewy, and sure to impress your guests.

Ingredients:

• 1 cup ricotta cheese
• 2 cups almond flour
• 2 large eggs
• 1/2 cup mozzarella cheese, shredded
• 1 tbsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for brushing)
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ricotta cheese, almond flour, eggs, mozzarella cheese, garlic powder, oregano, salt, and pepper. Mix until the dough comes together.
3. Divide the dough into 8 equal portions and roll each into a log, about 6 inches long. Place the logs on the prepared baking sheet.
4. Brush each breadstick with olive oil and bake for 18-20 minutes, or until golden brown and cooked through.
5. After baking, sprinkle the breadsticks with fresh parsley if desired and serve warm.

Keto Ricotta Garlic Breadsticks are a perfect savory side for holiday meals, offering a low-carb alternative to traditional garlic bread. The combination of ricotta cheese and mozzarella makes these breadsticks delightfully soft, while the garlic and oregano provide a burst of flavor that everyone will enjoy. Whether served alongside a keto-friendly pasta dish or as a snack with marinara sauce, these breadsticks are versatile and guaranteed to be a crowd-pleaser. Their irresistible aroma and texture will make them a favorite addition to your holiday table.

Keto Ricotta Chocolate Chip Cookies

These Keto Ricotta Chocolate Chip Cookies are a sweet and satisfying dessert that’s perfect for any holiday gathering. The addition of ricotta cheese makes the cookies incredibly soft and chewy, while the sugar-free chocolate chips provide a decadent chocolatey flavor. With just the right balance of sweetness and texture, these cookies are the perfect keto-friendly treat for your holiday celebrations.

Ingredients:

• 1 cup almond flour
• 1/2 cup ricotta cheese
• 1/4 cup erythritol (or your preferred keto sweetener)
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract
• 1 large egg
• 1/4 cup sugar-free chocolate chips
• A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, baking soda, and salt.
3. In another bowl, mix together the ricotta cheese, erythritol, vanilla extract, and egg until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the sugar-free chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Keto Ricotta Chocolate Chip Cookies are the perfect balance of chewy, sweet, and chocolatey. The ricotta cheese adds a unique texture, making them soft and delicious, while the sugar-free chocolate chips satisfy your chocolate cravings without the carbs. These cookies are ideal for anyone following a keto lifestyle but still wanting to indulge in a classic holiday treat. Whether you’re enjoying them as an afternoon snack or serving them at a holiday party, they are sure to delight both keto followers and non-keto guests alike.

Keto Ricotta Lemon Pound Cake

This Keto Ricotta Lemon Pound Cake is a refreshing and indulgent dessert perfect for the holiday season. The ricotta cheese provides a creamy, moist texture, while the bright, zesty lemon flavor adds a refreshing twist to the rich cake. Low-carb and keto-friendly, this pound cake is a perfect way to satisfy your sweet tooth without the guilt, making it an ideal addition to your holiday table.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup ricotta cheese
• 1/4 cup erythritol (or your preferred keto sweetener)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup butter, softened
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, whisk together the almond flour, baking powder, and salt.
3. In another bowl, beat the butter, erythritol, and ricotta cheese together until creamy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
5. Slowly add the wet ingredients to the dry ingredients, mixing until smooth. Then add the almond milk and mix until the batter is fully incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Keto Ricotta Lemon Pound Cake is a delightful, refreshing dessert that offers a tangy lemon flavor and a moist, tender crumb, thanks to the ricotta cheese. This cake is a wonderful way to incorporate some bright citrus into your holiday dessert spread, while staying within your keto lifestyle. Its rich, creamy texture is balanced by the fresh lemon, making it a light yet satisfying treat. Perfect for holiday gatherings, brunches, or as a special after-dinner dessert, this pound cake is sure to impress your guests and become a seasonal favorite.

Keto Ricotta Eggplant Parmesan

This Keto Ricotta Eggplant Parmesan is a delicious, low-carb twist on the classic Italian comfort food. The combination of creamy ricotta cheese, marinara sauce, and crispy eggplant slices makes this dish both hearty and satisfying, without all the carbs. It’s an excellent keto-friendly alternative for a holiday main dish or a side that pairs well with any keto meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 1/2 cups ricotta cheese
• 1 1/2 cups marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1/2 cup almond flour
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a shallow bowl, combine the almond flour, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat with the almond flour mixture.
4. Heat a skillet over medium heat and add olive oil. Fry the eggplant slices for 2-3 minutes per side, or until golden and crispy. Drain on paper towels to remove excess oil.
5. In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant slices. Top each slice with a spoonful of ricotta cheese, followed by a sprinkle of mozzarella and Parmesan.
6. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Serve hot, garnished with fresh basil if desired.

Keto Ricotta Eggplant Parmesan is a flavorful and filling dish that’s perfect for a keto holiday meal. The creamy ricotta cheese, paired with the crispy eggplant and savory marinara sauce, creates a perfect low-carb alternative to traditional eggplant Parmesan. This dish is satisfying enough to be a main course, and it pairs beautifully with a simple side salad or roasted vegetables. It’s also a great dish to prepare in advance and reheat for a busy holiday meal. Whether you’re hosting a keto-friendly holiday gathering or simply looking for a comforting dinner, this recipe is sure to be a hit.

Keto Ricotta Chocolate Mousse

This Keto Ricotta Chocolate Mousse is a rich and creamy dessert that will satisfy your chocolate cravings without the carbs. The smooth, velvety texture of the ricotta combined with dark cocoa and a touch of vanilla creates a decadent mousse that’s perfect for a holiday treat. Light yet indulgent, this mousse is an excellent option for anyone following a keto or low-carb diet during the holiday season.

Ingredients:

• 1 cup ricotta cheese
• 1/4 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 2 tbsp erythritol (or your preferred keto sweetener)
• 1 tsp vanilla extract
• Pinch of salt
• 2 oz dark chocolate (85% or higher), melted
• Optional: whipped cream for topping

Instructions:

1. In a mixing bowl, whisk together the ricotta cheese, heavy cream, cocoa powder, erythritol, vanilla extract, and salt until smooth and creamy.
2. Add the melted dark chocolate and continue to whisk until fully incorporated.
3. Spoon the mousse into serving dishes and refrigerate for at least 1 hour to allow the mousse to set.
4. Before serving, top with a dollop of whipped cream if desired.

Keto Ricotta Chocolate Mousse is a decadent yet light dessert that provides the perfect balance of creamy texture and rich chocolate flavor. The combination of ricotta cheese and dark chocolate creates a luxurious mousse that feels indulgent without the high-carb count. Whether served as a holiday treat or an after-dinner dessert, this mousse is guaranteed to satisfy even the most intense chocolate cravings. It’s an elegant and simple dessert that will impress your guests and keep you on track with your keto lifestyle during the festive season.

Keto Ricotta Zucchini Fritters

Keto Ricotta Zucchini Fritters are a savory and crispy dish, perfect for a keto-friendly holiday appetizer or side dish. The ricotta cheese adds a creamy texture, while the zucchini provides a fresh, earthy flavor. These fritters are low-carb and can be easily made in a skillet for a quick and satisfying snack or side that will delight your guests without breaking your keto diet.

Ingredients:

• 2 medium zucchinis, grated
• 1 cup ricotta cheese
• 1/4 cup almond flour
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel. Squeeze out as much excess water as possible.
2. In a large bowl, combine the grated zucchini, ricotta cheese, almond flour, eggs, Parmesan cheese, garlic, parsley, oregano, salt, and pepper. Mix until well combined.
3. Heat olive oil in a skillet over medium heat.
4. Scoop spoonfuls of the fritter mixture into the skillet and flatten slightly with a spatula. Fry for 2-3 minutes on each side, or until golden brown and crispy.
5. Transfer the fritters to a paper towel-lined plate to remove excess oil.
6. Serve hot, garnished with additional parsley if desired.

Keto Ricotta Zucchini Fritters are a fantastic low-carb snack or side dish, packed with flavor and texture. The ricotta adds creaminess, while the zucchini keeps the fritters moist, making them a satisfying bite. These fritters are not only keto-friendly but also a great way to sneak in some veggies for a balanced meal. They can be served with a dipping sauce, such as ranch or marinara, or enjoyed on their own. They’re perfect for holiday gatherings, potlucks, or as a quick and easy keto side that everyone will enjoy.

Keto Ricotta Panna Cotta

Keto Ricotta Panna Cotta is a creamy, silky dessert that offers all the decadence of the traditional Italian treat but with a keto twist. Using ricotta cheese provides an extra smooth texture and enhances the flavor. This low-carb panna cotta is perfect for holiday entertaining and can be topped with a variety of keto-friendly toppings like fresh berries or a drizzle of sugar-free chocolate.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol (or your preferred keto sweetener)
• 1 tsp vanilla extract
• 1 tsp unflavored gelatin
• 2 tbsp cold water
• Optional toppings: fresh berries, sugar-free chocolate, or whipped cream

Instructions:

1. In a small bowl, dissolve the gelatin in 2 tablespoons of cold water and let it bloom for 5 minutes.
2. In a saucepan, heat the heavy cream, almond milk, erythritol, and vanilla extract over low heat, stirring occasionally until warm (do not bring to a boil).
3. Once the gelatin has bloomed, add it to the warm cream mixture and stir until completely dissolved.
4. Remove the saucepan from the heat and whisk in the ricotta cheese until smooth and well combined.
5. Pour the mixture into individual serving cups and refrigerate for at least 4 hours or until set.
6. Before serving, top with your choice of keto-friendly toppings, such as fresh berries or sugar-free chocolate.

Keto Ricotta Panna Cotta is a luxurious and creamy dessert that’s both satisfying and guilt-free. The combination of ricotta cheese and heavy cream creates a smooth, velvety texture that melts in your mouth. This keto panna cotta is not only an indulgent treat but also a versatile one, as you can top it with your favorite low-carb toppings. Whether served as a refreshing end to a holiday meal or as a make-ahead treat for guests, this panna cotta is a delightful, low-carb alternative to traditional desserts.

Keto Ricotta Spinach Stuffed Mushrooms

Keto Ricotta Spinach Stuffed Mushrooms are a savory, low-carb appetizer that’s perfect for holiday parties or family dinners. The creamy ricotta filling, combined with spinach and garlic, creates a flavorful stuffing that pairs wonderfully with the tender mushroom caps. These stuffed mushrooms are easy to prepare, making them an excellent choice for a quick, keto-friendly bite at your next gathering.

Ingredients:

• 12 large white mushrooms, stems removed
• 1 cup ricotta cheese
• 1/2 cup cooked spinach, drained and chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the ricotta cheese, chopped spinach, garlic, Parmesan cheese, olive oil, salt, and pepper. Mix until smooth and well combined.
3. Stuff the mushroom caps with the ricotta spinach mixture, pressing gently to ensure they are filled completely.
4. Place the stuffed mushrooms on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden and slightly crispy on top.
6. Remove from the oven and garnish with fresh parsley if desired.

Keto Ricotta Spinach Stuffed Mushrooms are the perfect bite-sized appetizer for any holiday occasion. The creamy ricotta, combined with spinach and garlic, creates a rich and flavorful filling that complements the earthy mushrooms. These stuffed mushrooms are not only low in carbs but also packed with nutrients, making them a satisfying and healthy option. Whether you serve them at a holiday party or enjoy them as a snack, they are sure to be a crowd favorite. They are also easy to make ahead, making them an ideal dish for busy holiday preparations.

Keto Ricotta Cauliflower Gratin

Keto Ricotta Cauliflower Gratin is a rich, cheesy, and comforting side dish that’s perfect for any holiday feast. The combination of creamy ricotta cheese and cauliflower creates a low-carb alternative to traditional gratin, while the crisp topping adds a delightful texture. This dish is keto-friendly, flavorful, and makes for a satisfying addition to your holiday spread, whether as a side or a main vegetarian dish.

Ingredients:

• 1 medium cauliflower head, cut into florets
• 1 cup ricotta cheese
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1/2 cup almond flour (for topping)
• 2 tbsp butter, melted
• 1/4 cup chopped parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Steam the cauliflower florets until tender, about 10 minutes. Drain well and set aside.
3. In a saucepan, combine the ricotta cheese, heavy cream, cheddar cheese, Parmesan cheese, garlic, thyme, salt, and pepper. Heat over low heat, stirring occasionally, until the cheese has melted and the sauce is smooth.
4. Place the steamed cauliflower in the prepared baking dish and pour the cheese sauce over it. Toss to coat the cauliflower evenly.
5. In a small bowl, mix the almond flour and melted butter together until crumbly. Sprinkle this mixture evenly over the top of the cauliflower.
6. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
7. Garnish with chopped parsley and serve.

Keto Ricotta Cauliflower Gratin is a decadent and creamy side dish that’s sure to impress at any holiday gathering. The combination of ricotta and heavy cream creates a rich, velvety sauce, while the cauliflower provides a light, low-carb base. The golden, crisp almond flour topping adds the perfect finishing touch, making this dish a satisfying alternative to traditional gratin. Whether you’re looking for a keto-friendly side or a hearty vegetarian dish, this gratin is a must-try and sure to be a hit with your guests.

Keto Ricotta Bacon-Wrapped Chicken Bites

Keto Ricotta Bacon-Wrapped Chicken Bites are a savory and satisfying appetizer that combines tender chicken, creamy ricotta, and crispy bacon. These bite-sized morsels are perfect for holiday parties or as a main dish for those following a keto lifestyle. The rich ricotta filling enhances the flavor of the chicken, while the bacon adds a delicious crunch, making them irresistible to everyone at your gathering.

Ingredients:

• 2 chicken breasts, cut into bite-sized chunks
• 1/2 cup ricotta cheese
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• 12 slices bacon, cut in half
• Toothpicks, for securing

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the ricotta cheese, cream cheese, garlic, thyme, salt, and pepper. Stir until smooth and well combined.
3. Place a spoonful of the ricotta mixture on top of each chicken chunk and roll the chicken into a ball around the filling.
4. Wrap each stuffed chicken bite with half a slice of bacon and secure with a toothpick.
5. Place the bacon-wrapped chicken bites on the prepared baking sheet.
6. Bake for 20-25 minutes, or until the bacon is crispy and the chicken is cooked through.
7. Serve immediately, garnished with fresh herbs if desired.

Keto Ricotta Bacon-Wrapped Chicken Bites are the perfect party appetizer that combines rich, creamy filling with the smoky, savory flavor of bacon. The ricotta and cream cheese filling creates a luxurious texture that pairs perfectly with the tender chicken and crispy bacon. These bites are not only keto-friendly but also incredibly delicious, making them a great choice for holiday parties, game days, or a casual meal. With minimal prep and maximum flavor, they’re sure to be a crowd-pleaser and will be devoured in no time.

Keto Ricotta Pumpkin Cheesecake Bars

Keto Ricotta Pumpkin Cheesecake Bars are a seasonal, creamy dessert that’s perfect for the holiday season. With the rich flavor of pumpkin, a hint of cinnamon, and the smooth texture of ricotta cheese, these cheesecake bars are a low-carb twist on the classic pumpkin cheesecake. They’re ideal for those following a keto or low-carb diet, offering a delicious and guilt-free way to indulge during the holidays.

Ingredients:

• 1 1/2 cups ricotta cheese
• 1 cup pumpkin puree
• 1/4 cup erythritol (or your preferred keto sweetener)
• 3 large eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract
• 1/4 cup almond flour (for crust)
• 2 tbsp melted butter (for crust)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a small bowl, combine the almond flour, melted butter, and a pinch of salt to form a crumbly mixture. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, whisk together the ricotta cheese, pumpkin puree, erythritol, eggs, cinnamon, nutmeg, and vanilla extract until smooth.
4. Pour the pumpkin mixture over the prepared crust and smooth the top.
5. Bake for 30-35 minutes, or until the center is set and a toothpick inserted comes out clean.
6. Allow the bars to cool completely before refrigerating for at least 2 hours.
7. Cut into bars and serve chilled, garnished with whipped cream or a sprinkle of cinnamon if desired.

Keto Ricotta Pumpkin Cheesecake Bars are a delightful dessert that combines the flavors of pumpkin and cheesecake into a low-carb treat. The ricotta cheese provides a creamy base, while the pumpkin and spices give these bars a rich and comforting flavor, perfect for fall and winter holidays. These cheesecake bars are not only keto-friendly but also incredibly easy to make, allowing you to enjoy a sweet, indulgent dessert without the guilt. They’re ideal for sharing at holiday gatherings or as a special after-dinner treat that everyone can enjoy.

Note: More recipes are coming soon!