40+ Delicious Sunday Keto Ricotta Recipes for Every Taste

Sunday is the perfect day to indulge in a delicious, comforting meal that doesn’t derail your keto diet, and with 40+ Sunday keto ricotta recipes, you’ll never run out of options.

Ricotta cheese, with its creamy texture and mild flavor, is a fantastic ingredient for creating low-carb, high-fat meals that are both satisfying and nutritious.

Whether you’re in the mood for savory dishes like stuffed chicken, hearty casseroles, or even a decadent dessert, ricotta can be the star ingredient to elevate your keto meals.

In this blog, we’ve compiled a wide range of ricotta-based keto recipes that are perfect for your Sunday meal prep or a relaxing weekend feast.

From creamy pastas to light and airy pancakes, these dishes will keep you on track with your keto goals without compromising on taste.

Let’s dive into these incredible keto-friendly ricotta recipes that will make every Sunday a delicious culinary adventure!

40+ Delicious Sunday Keto Ricotta Recipes for Every Taste

With these 40+ Sunday keto ricotta recipes, you’re equipped with a plethora of ideas to make your weekend meals both indulgent and low-carb.

Ricotta cheese’s versatility allows it to be used in a variety of dishes, from savory to sweet, making it the perfect ingredient for creating rich, satisfying meals that keep you aligned with your keto lifestyle.

Whether you’re entertaining guests, meal prepping for the week, or just enjoying a quiet Sunday at home, these recipes offer something for everyone.

So, get creative in the kitchen and enjoy these delicious ricotta-infused keto dishes that are sure to become Sunday staples in your home!

Keto Ricotta Pancakes with Almond Flour

These Keto Ricotta Pancakes made with almond flour are a fantastic low-carb alternative to traditional pancakes. The ricotta adds creaminess and richness, making them incredibly satisfying while keeping the carb count low. Whether you serve them with sugar-free syrup, fresh berries, or whipped cream, they are a delightful keto breakfast or brunch option.

Ingredients:

• 1 cup ricotta cheese
• 3 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons unsweetened almond milk
• Butter or coconut oil for cooking

Instructions:

1. In a large bowl, whisk together the ricotta cheese, eggs, vanilla extract, and almond milk until smooth.
2. Add the almond flour, baking powder, and salt, stirring until everything is well combined.
3. Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil.
4. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown and cooked through.
5. Repeat with the remaining batter, adding more butter or oil as necessary.
6. Serve warm with keto-friendly syrup, fresh berries, or whipped cream.

These Keto Ricotta Pancakes with almond flour are the perfect addition to your low-carb breakfast rotation. They offer a fluffy, flavorful base that pairs wonderfully with keto toppings. The combination of ricotta and almond flour provides a satisfying, protein-packed start to your day while keeping the carb count in check. Enjoy them as a treat or a hearty breakfast option on a lazy Sunday morning.

Creamy Keto Ricotta Spinach Stuffed Chicken

This creamy Keto Ricotta Spinach Stuffed Chicken combines tender chicken breasts with a rich and flavorful ricotta and spinach filling. It’s a great way to enjoy a filling, low-carb dinner without sacrificing flavor. The ricotta adds a creamy texture, while spinach provides a nutritious boost. This dish is perfect for meal prep or a family dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 cup mozzarella cheese, shredded (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Use a sharp knife to cut a pocket into the center of each chicken breast. Be careful not to cut all the way through.
3. In a mixing bowl, combine the ricotta cheese, spinach, Parmesan, minced garlic, oregano, thyme, salt, and pepper.
4. Stuff each chicken breast with the ricotta mixture, ensuring the filling is evenly distributed.
5. Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
6. Transfer the chicken breasts to a baking dish and sprinkle with mozzarella cheese on top.
7. Bake for 20-25 minutes, or until the chicken is fully cooked and the filling is hot and bubbly.
8. Serve immediately with your favorite keto side dish or a salad.

This Keto Ricotta Spinach Stuffed Chicken is a deliciously creamy, savory dinner option that’s perfect for those following a keto lifestyle. The ricotta filling keeps the chicken moist and adds a rich, comforting texture that pairs well with the spinach. Whether you enjoy it on a weeknight or prepare it for a Sunday family dinner, it’s a satisfying dish that’s both low-carb and packed with flavor.

Keto Ricotta Chocolate Mousse

Indulge your sweet tooth with this keto-friendly Ricotta Chocolate Mousse. Rich, creamy, and full of chocolate flavor, this mousse is the perfect low-carb dessert. It uses ricotta cheese as the base for a velvety texture, and the addition of cocoa powder and sweetener creates a decadent treat that fits into your keto diet.

Ingredients:

• 1 cup ricotta cheese
• 1/4 cup heavy cream
• 2 tablespoons unsweetened cocoa powder
• 2-3 tablespoons powdered erythritol (or preferred keto sweetener)
• 1 teaspoon vanilla extract
• Pinch of salt
• Dark chocolate shavings (optional, for garnish)

Instructions:

1. In a mixing bowl, combine the ricotta cheese, heavy cream, cocoa powder, erythritol, vanilla extract, and a pinch of salt.
2. Use a hand mixer or stand mixer to blend everything together until smooth and creamy, about 2-3 minutes.
3. Taste and adjust sweetness if needed by adding more erythritol.
4. Spoon the mousse into individual serving dishes and refrigerate for at least 1 hour to allow the flavors to meld and the mousse to set.
5. Before serving, top with dark chocolate shavings or a sprinkle of cocoa powder for extra flavor.

This Keto Ricotta Chocolate Mousse is a guilt-free indulgence that satisfies chocolate cravings while keeping your carb intake low. The creamy ricotta and rich cocoa make for a decadent dessert that feels indulgent but is entirely keto-friendly. Perfect for special occasions or a sweet end to a Sunday dinner, this mousse will delight your taste buds without disrupting your diet goals.

Keto Ricotta and Zucchini Lasagna

This Keto Ricotta and Zucchini Lasagna is a low-carb twist on the classic Italian dish. Using thinly sliced zucchini as the lasagna noodles, this recipe eliminates the carbs while still offering the rich, cheesy layers of traditional lasagna. The creamy ricotta cheese filling pairs perfectly with the savory marinara sauce and melted mozzarella. It’s an ideal meal for those on a keto diet who crave comfort food without the carbs.

Ingredients:

• 4 medium zucchinis, sliced lengthwise into thin strips
• 2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups sugar-free marinara sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis into thin strips lengthwise. Place the strips on a baking sheet and brush lightly with olive oil. Roast the zucchini strips for 10-12 minutes to soften and remove excess moisture. Set aside.
3. In a mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella, Parmesan cheese, egg, basil, oregano, salt, and pepper. Stir until well combined.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of zucchini strips, followed by a layer of the ricotta mixture. Repeat layers until all ingredients are used, finishing with a layer of marinara sauce.
5. Top with the remaining mozzarella cheese and bake for 25-30 minutes, or until bubbly and golden.
6. Let the lasagna rest for 5-10 minutes before serving.

This Keto Ricotta and Zucchini Lasagna offers all the comfort of a traditional lasagna but with a fraction of the carbs. The zucchini noodles provide a satisfying texture, while the ricotta filling brings richness and creaminess to the dish. This recipe is perfect for a cozy Sunday dinner or meal prep throughout the week. With the flavorful marinara sauce and melted mozzarella, you’ll forget it’s a low-carb option.

Keto Ricotta Stuffed Mushrooms

These Keto Ricotta Stuffed Mushrooms are a quick and easy appetizer or snack that’s both low-carb and packed with flavor. The ricotta cheese filling blends beautifully with the earthy mushrooms, making for a savory, creamy bite. Perfect for parties, special occasions, or a simple snack, these stuffed mushrooms are sure to impress anyone following a keto diet.

Ingredients:

• 12 large white or cremini mushrooms, stems removed
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon dried oregano
• 1/4 cup shredded mozzarella cheese (optional for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Clean the mushroom caps and remove the stems. Place the caps on a baking sheet, drizzle with olive oil, and season with a little salt and pepper.
3. In a bowl, combine the ricotta cheese, Parmesan cheese, garlic, parsley, oregano, salt, and pepper. Mix until smooth.
4. Spoon the ricotta mixture into each mushroom cap, filling it generously.
5. (Optional) Sprinkle the stuffed mushrooms with shredded mozzarella cheese for an extra cheesy topping.
6. Bake the stuffed mushrooms for 15-20 minutes, or until they are tender and golden on top.
7. Serve warm as an appetizer or snack.

These Keto Ricotta Stuffed Mushrooms are a delightful, flavorful treat that perfectly blends the earthy taste of mushrooms with the creamy richness of ricotta. They’re a great way to enjoy a keto-friendly appetizer or snack, and they can be prepared quickly for last-minute gatherings. The combination of Parmesan, garlic, and parsley elevates the flavor, making these stuffed mushrooms an irresistible low-carb option.

Keto Ricotta and Eggplant Gratin

This Keto Ricotta and Eggplant Gratin is a deliciously comforting dish perfect for a low-carb diet. The combination of tender eggplant slices, creamy ricotta, and mozzarella cheese creates a cheesy, satisfying gratin that feels indulgent yet is keto-friendly. It’s a great side dish or a vegetarian main course that will please even non-keto eaters.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch thick rounds
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1/2 cup tomato sauce (sugar-free)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplant into thin rounds. Lay the slices on a paper towel, sprinkle with salt, and let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
3. In a bowl, mix the ricotta cheese, mozzarella, Parmesan, egg, garlic, basil, oregano, salt, and pepper until smooth.
4. Heat a large skillet over medium heat and drizzle with olive oil. Sauté the eggplant slices in batches for 2-3 minutes per side until golden and tender. Remove and set aside.
5. In a baking dish, spread a thin layer of tomato sauce on the bottom. Layer the eggplant slices, followed by the ricotta mixture. Repeat the layers, finishing with a layer of ricotta on top.
6. Bake the gratin for 20-25 minutes, or until golden and bubbly.
7. Let the gratin cool for a few minutes before serving.

This Keto Ricotta and Eggplant Gratin is the perfect dish to satisfy your comfort food cravings while keeping your carbs in check. The tender eggplant combined with the creamy ricotta and mozzarella creates a rich and flavorful gratin that will make you forget it’s a keto dish. It’s an excellent choice for a meatless meal or as a side dish to complement your favorite keto mains. This gratin is sure to be a hit at your next Sunday dinner or meal prep session.

Keto Ricotta and Avocado Salad

This refreshing Keto Ricotta and Avocado Salad combines creamy ricotta cheese with the rich texture of ripe avocado. Tossed with fresh greens and a zesty lemon dressing, this salad is a satisfying, low-carb meal perfect for a light lunch or dinner. The healthy fats from the avocado and the protein from the ricotta make it a great choice for anyone on a keto diet.

Ingredients:

• 1 cup ricotta cheese
• 2 ripe avocados, diced
• 4 cups mixed salad greens (e.g., spinach, arugula, or lettuce)
• 1 small cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. In a large bowl, combine the salad greens, cucumber, red onion, and diced avocado.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
3. Gently toss the salad with the dressing, making sure everything is well-coated.
4. Add the ricotta cheese on top of the salad and gently mix it in, or leave it as a topping for an added creamy texture.
5. Garnish with fresh parsley, if desired.
6. Serve immediately as a refreshing meal or side dish.

This Keto Ricotta and Avocado Salad is a perfect combination of creamy, fresh, and savory flavors. The ricotta adds richness to the salad while the avocado provides healthy fats, making it both filling and nutritious. It’s an ideal meal for those who want a light yet satisfying lunch or dinner option that stays within the confines of a keto diet. Whether enjoyed alone or as a side dish, it’s a delightful and wholesome choice for any occasion.

Keto Ricotta Stuffed Bell Peppers

These Keto Ricotta Stuffed Bell Peppers are a delicious and low-carb take on a classic stuffed pepper recipe. Filled with a mixture of ricotta cheese, herbs, and spices, these peppers offer a flavorful and creamy filling while keeping the carbs to a minimum. Perfect for a hearty dinner or meal prep, these stuffed peppers are sure to become a favorite in your keto repertoire.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped (for garnish)
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, oregano, garlic powder, red pepper flakes (if using), salt, and pepper. Mix well.
4. Stuff each bell pepper with the ricotta mixture, pressing it down gently to pack the filling in.
5. Place the stuffed peppers in a baking dish. Drizzle with olive oil and cover loosely with aluminum foil.
6. Bake for 25-30 minutes, or until the peppers are tender and the filling is hot and bubbly.
7. Garnish with fresh basil before serving.

Keto Ricotta Stuffed Bell Peppers are a savory, low-carb meal that’s both satisfying and full of flavor. The creamy ricotta filling perfectly complements the natural sweetness of the bell peppers, creating a comforting dish that’s ideal for dinner or meal prep. Packed with protein and healthy fats, this recipe will keep you full and satisfied while staying true to your keto goals. Enjoy them as a stand-alone meal or pair with a side salad for a complete meal.

Keto Ricotta and Bacon Breakfast Cups

Start your day off right with these Keto Ricotta and Bacon Breakfast Cups. These individual breakfast cups are filled with creamy ricotta, crispy bacon, and eggs, making them a delicious and low-carb alternative to traditional breakfast casseroles. They’re perfect for busy mornings and can even be made ahead for an easy grab-and-go option.

Ingredients:

• 1 cup ricotta cheese
• 6 slices cooked bacon, crumbled
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)
• Cooking spray or olive oil for greasing the muffin tin

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or olive oil.
2. In a mixing bowl, combine the ricotta cheese, crumbled bacon, garlic powder, smoked paprika, salt, and pepper.
3. Spoon the ricotta mixture evenly into the muffin cups, filling each one about halfway.
4. Crack one egg into each muffin cup on top of the ricotta mixture.
5. Sprinkle shredded cheddar cheese over the top of each egg and bake for 15-18 minutes, or until the egg whites are set and the yolks are cooked to your liking.
6. Remove from the oven and allow to cool for a few minutes before serving.
7. Garnish with fresh chives before serving.

These Keto Ricotta and Bacon Breakfast Cups are a perfect way to enjoy a low-carb, protein-packed breakfast that’s both satisfying and delicious. The ricotta cheese creates a creamy base for the bacon and eggs, while the smoky flavor of the bacon and the richness of the cheese make each bite irresistible. These breakfast cups can be made in advance and are perfect for busy mornings or meal prepping. Enjoy them hot or cold for a quick keto-friendly breakfast anytime.

Keto Ricotta and Spinach Stuffed Chicken Breast

This Keto Ricotta and Spinach Stuffed Chicken Breast is a flavorful and healthy way to enjoy a low-carb dinner. The chicken breasts are stuffed with a creamy ricotta and spinach mixture, making them juicy and full of flavor. Baked to perfection, this dish is not only easy to prepare but also a fantastic choice for a satisfying keto meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon dried Italian seasoning
• 1 tablespoon fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice a pocket into each chicken breast, being careful not to cut all the way through.
3. In a mixing bowl, combine the ricotta cheese, spinach, mozzarella, Parmesan, garlic, salt, pepper, and Italian seasoning. Stir until well combined.
4. Stuff each chicken breast with the ricotta mixture, securing with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked through.
7. Remove from the oven and let rest for a few minutes before serving. Garnish with fresh basil.

This Keto Ricotta and Spinach Stuffed Chicken Breast is an elegant yet easy-to-make dinner that’s packed with flavor. The creamy ricotta filling complements the tender chicken, while the spinach adds a boost of nutrients. It’s perfect for a weeknight dinner or a special occasion. This dish is low in carbs, high in protein, and will keep you feeling full and satisfied.

Keto Ricotta Pancakes

These Keto Ricotta Pancakes are a light and fluffy breakfast treat that fits perfectly into a low-carb diet. Ricotta cheese adds moisture and richness to the pancakes, while almond flour keeps the carbs low. With just a few simple ingredients, these pancakes are quick to prepare and will leave you feeling satisfied without the carb overload of traditional pancakes.

Ingredients:

• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup almond flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 tablespoon erythritol (optional, for sweetness)
• A pinch of salt
• Butter or coconut oil for frying
• Sugar-free syrup, berries, or whipped cream for serving

Instructions:

1. In a mixing bowl, whisk together the ricotta cheese, eggs, almond flour, baking powder, vanilla extract, erythritol, and salt until smooth.
2. Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil.
3. Pour a small amount of batter into the skillet, forming small pancakes. Cook for 2-3 minutes per side, until golden brown.
4. Repeat with the remaining batter, adding more butter or oil as needed.
5. Serve the pancakes with sugar-free syrup, fresh berries, or whipped cream.

These Keto Ricotta Pancakes are a fantastic way to enjoy a traditional breakfast while staying on track with your keto diet. The ricotta cheese makes them incredibly soft and moist, and the almond flour ensures they’re low-carb but still satisfying. Perfect for a lazy Sunday breakfast or brunch, these pancakes will help you feel like you’re indulging without any guilt. Plus, they’re quick and easy to make, making them a great option for busy mornings.

Keto Ricotta Chocolate Mousse

This Keto Ricotta Chocolate Mousse is a rich and indulgent dessert that satisfies your sweet tooth without the sugar. Made with creamy ricotta cheese, cocoa powder, and a low-carb sweetener, it’s a perfect keto-friendly treat. With its smooth texture and chocolatey flavor, this mousse is a decadent way to end a meal or enjoy as a snack.

Ingredients:

• 1 cup ricotta cheese
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons erythritol (or preferred keto sweetener)
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy cream (optional for extra creaminess)
• A pinch of salt
• Shaved dark chocolate or cocoa nibs for garnish (optional)

Instructions:

1. In a mixing bowl, combine the ricotta cheese, cocoa powder, erythritol, vanilla extract, and salt.
2. Use a hand mixer or whisk to blend everything together until smooth and creamy. If you want a lighter texture, fold in the heavy cream.
3. Taste the mousse and adjust sweetness if necessary, adding more erythritol if desired.
4. Divide the mousse into serving dishes and refrigerate for at least 1 hour before serving to allow it to set.
5. Garnish with shaved dark chocolate or cocoa nibs for an extra touch of flavor.

This Keto Ricotta Chocolate Mousse is a fantastic dessert for those who want something sweet without the carbs. The ricotta cheese provides a smooth, creamy base while the cocoa powder gives it a deep chocolate flavor. It’s a quick and easy dessert that can be made ahead of time, making it a perfect option for dinner parties, special occasions, or just a satisfying treat after a long day. Plus, it’s customizable with your favorite keto-friendly toppings for added indulgence.

Keto Ricotta and Zucchini Fritters

These Keto Ricotta and Zucchini Fritters are the perfect savory snack or side dish for your keto meals. Combining the creamy texture of ricotta with the fresh crunch of zucchini, these fritters are flavorful, light, and low-carb. Pan-fried to golden perfection, they’re a great way to incorporate more vegetables into your diet while keeping things keto-friendly.

Ingredients:

• 1 cup ricotta cheese
• 1 medium zucchini, grated and excess water squeezed out
• 2 large eggs
• 1/2 cup almond flour
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for frying
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the ricotta cheese, grated zucchini, eggs, almond flour, garlic powder, oregano, salt, and pepper. Mix well until all ingredients are incorporated.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Scoop spoonfuls of the fritter mixture into the skillet, flattening each one with the back of a spoon. Cook for 2-3 minutes per side, or until golden brown and crispy.
4. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
5. Garnish with fresh parsley and serve immediately.

These Keto Ricotta and Zucchini Fritters are a tasty and satisfying way to enjoy a savory snack or side dish. The ricotta adds a creamy, rich flavor that pairs beautifully with the mild zucchini, making these fritters incredibly flavorful and light. They’re perfect for a keto meal or as an appetizer at a gathering. Plus, they are easy to prepare and can be made in a large batch to enjoy throughout the week.

Keto Ricotta and Tomato Baked Eggplant

This Keto Ricotta and Tomato Baked Eggplant is a delicious low-carb alternative to traditional pasta dishes. Sliced eggplant is topped with a creamy ricotta cheese mixture and a rich tomato sauce, then baked to perfection. It’s a satisfying and flavorful dish that’s perfect for anyone on a keto diet, offering a healthy and filling meal with a Mediterranean flair.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup sugar-free tomato sauce
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for brushing
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and season with salt and pepper. Lay them in a single layer on a baking sheet.
3. Roast the eggplant slices for 15-20 minutes, until tender and slightly golden.
4. In a bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, and oregano. Mix well to create the ricotta filling.
5. Remove the roasted eggplant slices from the oven and top each slice with a spoonful of the ricotta mixture. Spoon a little tomato sauce over each one.
6. Return the eggplant slices to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

Keto Ricotta and Tomato Baked Eggplant is a flavorful and satisfying dish that’s perfect for anyone on a keto diet. The combination of creamy ricotta, mozzarella, and tomato sauce creates a rich and comforting topping for the roasted eggplant, making it feel indulgent without the carbs. It’s a great option for dinner or as a side dish to complement other keto meals. This dish is a delicious way to enjoy classic Mediterranean flavors on a keto diet.

Keto Ricotta Cheese Lasagna

This Keto Ricotta Cheese Lasagna is a low-carb take on the classic Italian favorite. Instead of traditional pasta noodles, this recipe uses thinly sliced zucchini to create the layers. The ricotta cheese filling is mixed with savory herbs and baked to perfection with a homemade keto-friendly marinara sauce, making it a perfect dish for those who miss lasagna on a keto diet.

Ingredients:

• 4 medium zucchinis, sliced into thin strips (lengthwise)
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cups sugar-free marinara sauce
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin strips, and lightly salt them to draw out excess moisture. Let them sit for 10 minutes, then pat them dry with a paper towel.
3. In a mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, egg, basil, oregano, salt, and pepper. Mix until smooth and creamy.
4. In a greased baking dish, spread a thin layer of marinara sauce on the bottom.
5. Place a layer of zucchini slices on top of the sauce, followed by a layer of the ricotta cheese mixture. Repeat the layers, finishing with a layer of marinara sauce on top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
7. Let it cool for a few minutes before slicing and serving.

This Keto Ricotta Cheese Lasagna is a great alternative to traditional lasagna, providing all the rich flavors and comforting layers without the carbs. The zucchini noodles replace pasta, making this dish keto-friendly while still giving you the texture and satisfaction of a classic lasagna. The combination of ricotta, mozzarella, and marinara sauce creates a savory, cheesy filling that will satisfy your lasagna cravings. It’s perfect for a family dinner or meal prep and a great way to stick to your keto goals without missing out on a beloved dish.

Note: More recipes are coming soon!