35+ Irresistible Friday Keto Ricotta Recipes for a Delicious Weekend

Fridays are the perfect day to treat yourself to a delicious meal that both satisfies your cravings and aligns with your keto lifestyle.

Ricotta cheese, with its creamy texture and mild flavor, makes an excellent base for creating indulgent yet low-carb dishes.

Whether you’re looking to kick off your weekend with a flavorful breakfast, enjoy a hearty lunch, or end your day with a comforting dinner, these 35+ Friday Keto Ricotta Recipes will inspire you to get creative in the kitchen while sticking to your keto goals.

From creamy pasta alternatives to savory stuffed dishes and even keto-friendly desserts, ricotta cheese is the star ingredient that brings richness and satisfaction to every bite.

In this collection, you’ll find a variety of recipes that make use of ricotta’s creamy texture and its ability to pair well with both savory and sweet flavors.

These dishes are perfect for a Friday night treat or a weekend meal, and best of all, they’re all keto-friendly!

So, gather your ingredients and prepare to be inspired with these keto ricotta recipes that will keep you on track with your diet while treating yourself to delicious meals.

35+ Irresistible Friday Keto Ricotta Recipes for a Delicious Weekend

Ricotta cheese is a keto-friendly ingredient that can elevate your meals with its creamy, smooth texture and ability to absorb bold flavors.

From cheesy, savory dishes to sweet, indulgent treats, these 35+ Friday Keto Ricotta Recipes are sure to make your weekend meals both satisfying and delicious.

Whether you’re cooking for yourself or preparing a meal for friends and family, ricotta offers endless possibilities for creating healthy, low-carb meals without compromising on flavor.

So, embrace the versatility of ricotta and make your Fridays a little tastier with these incredible keto recipes!

Keto Ricotta Cheese Pancakes

These Keto Ricotta Cheese Pancakes are a light, fluffy, and satisfying breakfast option perfect for anyone following a low-carb or ketogenic diet. The ricotta cheese not only enhances the texture but also provides a creamy, mild flavor that pairs beautifully with sugar-free syrup or fresh berries. These pancakes are easy to make and are sure to keep you full throughout the morning without the carb overload found in traditional pancakes.

Ingredients:

• 1 cup ricotta cheese
• 3 large eggs
• 2 tbsp almond flour
• 1 tbsp coconut flour
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• Pinch of salt
• 1 tbsp butter (for frying)

Instructions:

1. In a large mixing bowl, whisk together the ricotta cheese, eggs, vanilla extract, and salt until smooth.
2. In a separate bowl, combine the almond flour, coconut flour, and baking powder.
3. Slowly incorporate the dry ingredients into the wet mixture, stirring until well combined.
4. Heat a non-stick skillet over medium heat and melt a small amount of butter to coat the surface.
5. Pour a small ladle of batter into the pan for each pancake, cooking for about 2-3 minutes per side or until golden brown.
6. Serve with your favorite keto-friendly syrup or fresh berries.

These Keto Ricotta Cheese Pancakes are the ultimate breakfast indulgence without the carbs. The creamy texture of the ricotta makes them irresistibly soft, while the combination of almond and coconut flour provides the right amount of structure to hold the pancakes together. Perfect for a Friday morning treat or a weekend brunch, these pancakes are a great way to stay on track with your keto goals while still enjoying a classic favorite.

Keto Ricotta Spinach Stuffed Chicken Breast

A delicious, flavorful, and low-carb dinner idea, this Keto Ricotta Spinach Stuffed Chicken Breast is a perfect Friday night meal. The ricotta cheese filling, combined with fresh spinach and garlic, creates a creamy, savory stuffing that pairs wonderfully with the tender chicken breast. This dish is not only delicious but also packed with protein and healthy fats, making it a nutritious addition to your keto meal plan.

Ingredients:

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

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, garlic, oregano, salt, and pepper.
3. Slice a pocket into each chicken breast to create space for the filling.
4. Stuff the chicken breasts with the ricotta-spinach mixture, ensuring it is evenly distributed inside each breast.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Brown the chicken breasts on both sides for about 3-4 minutes.
6. Once browned, transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked and the filling is bubbly.
7. Serve hot with a side of sautéed vegetables or a simple salad.

This Keto Ricotta Spinach Stuffed Chicken Breast is a fantastic way to elevate your regular chicken dinner. The ricotta and spinach filling keeps the chicken moist and flavorful, and the addition of Parmesan and garlic gives it an extra burst of savory goodness. It’s a perfect dish for a keto-friendly dinner, whether you’re hosting a meal or simply enjoying a quiet night in. You’ll love how easy it is to make, and your taste buds will thank you for the delicious, comforting flavors.

Keto Ricotta and Berry Parfait

A light yet satisfying dessert or snack, this Keto Ricotta and Berry Parfait is a wonderful way to enjoy a sweet treat while staying within your low-carb lifestyle. The ricotta cheese adds a creamy base, while the fresh berries provide a burst of flavor and antioxidants. This parfait is incredibly easy to assemble and makes for a refreshing end to a keto meal or a midday snack.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup heavy cream
• 2 tbsp powdered erythritol (or sweetener of choice)
• 1/2 tsp vanilla extract
• 1/4 cup mixed fresh berries (blueberries, strawberries, raspberries)
• Optional: a sprinkle of crushed almonds or chia seeds for topping

Instructions:

1. In a mixing bowl, whisk together the ricotta cheese, heavy cream, powdered erythritol, and vanilla extract until smooth and creamy.
2. In serving glasses or bowls, layer the ricotta mixture with the fresh berries.
3. Top with a sprinkle of crushed almonds or chia seeds if desired.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
5. Serve as a light dessert or a delicious snack.

The Keto Ricotta and Berry Parfait is an ideal dessert or snack to satisfy your sweet tooth without compromising your keto goals. The rich, creamy texture of the ricotta pairs beautifully with the tangy berries, creating a perfect balance of flavors. Whether you enjoy it after dinner or as a midday pick-me-up, this parfait is a satisfying and indulgent treat that won’t kick you out of ketosis. Plus, it’s quick to prepare, making it a great go-to recipe for any busy Friday!

Keto Ricotta and Mushroom Stuffed Portobello Mushrooms

These Keto Ricotta and Mushroom Stuffed Portobello Mushrooms make for a rich and savory dish that’s perfect for a Friday night dinner. The creamy ricotta filling, combined with the earthy flavor of the portobello mushrooms, creates a satisfying and low-carb meal. This recipe is not only keto-friendly but also packed with nutrients, making it a great option for those looking to enjoy a healthy and indulgent dish.

Ingredients:

• 4 large portobello mushrooms
• 1 cup ricotta cheese
• 1/2 cup cooked mushrooms (chopped)
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the portobello mushrooms and scrape out the gills with a spoon to make space for the filling.
3. In a bowl, combine the ricotta cheese, chopped cooked mushrooms, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
4. Stuff the mushroom caps with the ricotta mixture, pressing down gently to ensure it is well packed.
5. Heat olive oil in a pan over medium heat. Sauté the stuffed mushrooms for 2-3 minutes on each side until golden brown.
6. Transfer the mushrooms to a baking sheet and bake in the preheated oven for 15-20 minutes or until the filling is bubbly and golden.
7. Garnish with fresh parsley before serving.

Keto Ricotta and Mushroom Stuffed Portobello Mushrooms offer a delightful combination of creamy ricotta and the natural umami flavor of mushrooms. The addition of Parmesan enhances the richness of the dish, making it feel indulgent despite being low-carb. This recipe is perfect for a light yet filling dinner or as a special side dish to complement a larger meal. With minimal prep time and maximum flavor, it’s a fantastic keto-friendly option for a cozy Friday night.

Keto Ricotta and Avocado Salad

A fresh and creamy Keto Ricotta and Avocado Salad is the perfect way to kick off the weekend. The combination of creamy ricotta and rich avocado offers a deliciously smooth texture, while the addition of crunchy vegetables and a tangy dressing keeps the salad light and refreshing. Packed with healthy fats, this salad is a great way to fuel your body while sticking to your keto goals.

Ingredients:

• 1 cup ricotta cheese
• 1 ripe avocado, diced
• 1/2 cucumber, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large mixing bowl, combine the ricotta cheese, diced avocado, cucumber, cherry tomatoes, and red onion.
2. Drizzle with olive oil and lemon juice, then toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with fresh basil leaves before serving.

The Keto Ricotta and Avocado Salad is an easy-to-make dish that perfectly blends creamy ricotta with the richness of avocado. It’s an ideal lunch or light dinner for those following a keto lifestyle, packed with healthy fats and fresh, crunchy vegetables. The tangy lemon dressing adds a refreshing zest, making this salad a perfect accompaniment to any meal or a satisfying standalone dish. It’s quick, simple, and absolutely delicious—perfect for a refreshing Friday treat.

Keto Ricotta Cheesecake Bites

These Keto Ricotta Cheesecake Bites are a decadent and guilt-free dessert perfect for those on a low-carb or keto diet. Made with ricotta cheese, almond flour, and sweetened with a keto-friendly sweetener, these cheesecake bites offer all the flavor of a classic cheesecake in bite-sized form. They’re rich, creamy, and indulgent, making them the perfect treat to enjoy on a Friday night without derailing your diet.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup cream cheese, softened
• 1/4 cup powdered erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1/4 cup almond flour
• 1/4 tsp cinnamon
• 1/4 cup unsweetened shredded coconut (optional)

Instructions:

1. In a large bowl, combine the ricotta cheese, cream cheese, erythritol, and vanilla extract. Mix until smooth and creamy.
2. Add the almond flour and cinnamon, stirring until everything is well incorporated.
3. Using your hands, roll the mixture into small bite-sized balls.
4. If using shredded coconut, roll the cheesecake bites in the coconut to coat them.
5. Place the bites on a parchment-lined tray and refrigerate for at least 2 hours to set.
6. Serve chilled and enjoy.

These Keto Ricotta Cheesecake Bites are the ultimate low-carb dessert that allows you to indulge in a cheesecake treat without the guilt. The creamy texture from the ricotta and cream cheese makes them feel indulgent, while the sweetener ensures they stay keto-friendly. These bites are easy to make, and their bite-sized portion control makes them perfect for satisfying a sweet craving without overindulging. Perfect for a Friday night treat or a special occasion, these cheesecake bites are sure to become a favorite in your keto dessert repertoire.

Keto Ricotta and Bacon-Stuffed Bell Peppers

These Keto Ricotta and Bacon-Stuffed Bell Peppers are a savory and satisfying meal that combines the richness of ricotta cheese with the smoky flavor of bacon, all inside a tender bell pepper. This dish is a great way to enjoy a low-carb, keto-friendly dinner that’s packed with flavor and protein. The creamy ricotta filling complements the crispy bacon, making each bite indulgent and full of texture. It’s the perfect Friday meal to enjoy with family or friends.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup ricotta cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine the ricotta cheese, crumbled bacon, Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.
4. Stuff each bell pepper with the ricotta and bacon mixture, pressing down gently to fill the peppers completely.
5. Heat olive oil in a pan over medium heat and brown the stuffed peppers for about 2-3 minutes on each side.
6. Transfer the stuffed peppers to a baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is golden.
7. Garnish with fresh parsley before serving.

These Keto Ricotta and Bacon-Stuffed Bell Peppers offer the perfect combination of smoky, savory, and creamy flavors. The bacon adds a satisfying crunch, while the ricotta cheese keeps the filling light and creamy. It’s an easy-to-make, keto-friendly dinner that’s sure to impress anyone at your table. This dish is a perfect Friday night dinner, offering both comfort and indulgence while staying on track with your low-carb goals. It’s a crowd-pleaser and a great way to enjoy the flavors of the weekend.

Keto Ricotta and Zucchini Fritters

These Keto Ricotta and Zucchini Fritters are a light, crispy, and flavorful appetizer or side dish perfect for a keto meal. The ricotta cheese gives these fritters a soft, creamy center, while the zucchini adds freshness and moisture. The fritters are shallow fried, giving them a crunchy exterior and tender interior, making them irresistible. They are the perfect way to use zucchini in a keto-friendly recipe while enjoying a low-carb, guilt-free treat.

Ingredients:

• 1 cup ricotta cheese
• 1 medium zucchini, grated
• 1/4 cup almond flour
• 1 large egg
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil (for frying)
• Fresh herbs (parsley or basil) for garnish

Instructions:

1. Grate the zucchini and place it in a clean kitchen towel to squeeze out excess moisture.
2. In a large mixing bowl, combine the ricotta cheese, grated zucchini, almond flour, egg, garlic powder, onion powder, salt, and pepper.
3. Mix everything together until a dough-like consistency forms.
4. Heat olive oil in a skillet over medium heat.
5. Drop spoonfuls of the ricotta mixture into the skillet, gently pressing them into fritter shapes.
6. Cook for 2-3 minutes per side until golden brown and crispy.
7. Remove from the skillet and place on a paper towel to drain excess oil.
8. Garnish with fresh herbs and serve hot.

These Keto Ricotta and Zucchini Fritters are a crispy, savory snack or side dish that fits perfectly into a low-carb lifestyle. The ricotta cheese adds a creamy texture that contrasts beautifully with the crunchy fried exterior. The zucchini ensures that the fritters remain moist and flavorful, making them a perfect way to enjoy veggies in a keto-friendly way. Whether served as an appetizer or as a side dish with your main meal, these fritters will quickly become a favorite Friday night treat.

Keto Ricotta and Chocolate Mousse

This Keto Ricotta and Chocolate Mousse is a rich and indulgent dessert that combines the smooth texture of ricotta with the deep flavors of dark chocolate. It’s a low-carb, guilt-free way to enjoy a decadent treat without the sugar rush. The mousse is creamy, velvety, and has just the right amount of sweetness, making it a perfect Friday night dessert to end your week on a high note.

Ingredients:

• 1 cup ricotta cheese
• 1/4 cup heavy cream
• 2 tbsp unsweetened cocoa powder
• 1/4 cup powdered erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• Pinch of salt
• 2 oz dark chocolate (90% cocoa), melted

Instructions:

1. In a mixing bowl, combine the ricotta cheese, heavy cream, cocoa powder, powdered erythritol, vanilla extract, and a pinch of salt.
2. Whisk until smooth and creamy, ensuring there are no lumps.
3. Stir in the melted dark chocolate until well combined.
4. Spoon the mousse into individual serving dishes and refrigerate for at least 1 hour to allow it to set.
5. Serve chilled and garnish with a few shavings of dark chocolate or whipped cream.

This Keto Ricotta and Chocolate Mousse is the ultimate dessert for those who crave chocolate but want to keep their carb intake in check. The ricotta provides a creamy base, while the dark chocolate delivers a rich, slightly bitter flavor that complements the sweetness of the erythritol. It’s a decadent yet low-carb way to indulge in a creamy, satisfying dessert. Perfect for a Friday night treat, this mousse is sure to impress and satisfy your chocolate cravings while keeping you on track with your keto lifestyle.

Keto Ricotta and Spinach Stuffed Chicken Breasts

Keto Ricotta and Spinach Stuffed Chicken Breasts are a perfect low-carb dinner option for anyone following a keto lifestyle. The creamy ricotta cheese pairs beautifully with the earthy spinach, creating a filling that perfectly complements the tender chicken breasts. This dish is not only delicious but also high in protein and packed with nutrients, making it a great choice for a healthy and satisfying Friday meal. The added bonus of being easy to prepare and cook makes it ideal for a weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1/2 cup cooked spinach, squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts by cutting them horizontally through the middle, creating a pocket for the filling.
3. In a bowl, combine ricotta cheese, cooked spinach, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
4. Stuff each chicken breast with the ricotta and spinach mixture, securing the edges with toothpicks if needed.
5. Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
6. Transfer the chicken breasts to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and the filling is hot.
7. Garnish with fresh basil before serving.

Keto Ricotta and Spinach Stuffed Chicken Breasts are a perfect Friday night meal that combines the richness of ricotta and the freshness of spinach inside a tender chicken breast. This dish is filling, nutritious, and perfect for anyone on a low-carb diet. The combination of flavors from the cheese, spinach, and chicken makes each bite incredibly satisfying, while the easy preparation and cooking process ensures that this dish doesn’t take up too much of your time. It’s a great choice for a family meal or a special dinner when you’re craving something healthy yet indulgent.

Keto Ricotta Pancakes

Keto Ricotta Pancakes are a fluffy, low-carb breakfast option that’s perfect for starting your Friday off right. The ricotta cheese makes these pancakes incredibly soft and light, while adding a rich and creamy texture. Sweetened with a keto-friendly sweetener and served with sugar-free syrup, these pancakes are a perfect way to enjoy a decadent breakfast without the carbs. They’re easy to make and sure to please everyone at the table, making them an excellent choice for a weekend brunch.

Ingredients:

• 1 cup ricotta cheese
• 3 large eggs
• 1/4 cup almond flour
• 1/4 tsp vanilla extract
• 1/4 tsp baking powder
• 1-2 tbsp erythritol (or sweetener of choice)
• Pinch of salt
• Butter or oil for cooking
• Sugar-free syrup for serving

Instructions:

1. In a mixing bowl, combine the ricotta cheese, eggs, almond flour, vanilla extract, baking powder, erythritol, and salt.
2. Whisk until smooth and well combined.
3. Heat a non-stick skillet or griddle over medium heat and melt a small amount of butter or oil.
4. Pour small amounts of the pancake batter onto the skillet, cooking for about 2-3 minutes on each side until golden brown.
5. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
6. Serve the pancakes warm with sugar-free syrup.

Keto Ricotta Pancakes are a delicious, low-carb alternative to traditional pancakes, offering all the fluffiness and richness without the carbs. The ricotta adds a creamy texture that elevates the pancakes, making them perfect for a satisfying breakfast or brunch. They’re incredibly simple to prepare and can be enjoyed with your favorite keto-friendly toppings, making them an excellent choice for a keto breakfast on a Friday morning. Whether you enjoy them with butter, syrup, or berries, these pancakes will definitely become a weekend favorite.

Keto Ricotta and Herb Meatballs

Keto Ricotta and Herb Meatballs are a flavorful and low-carb dinner option that’s perfect for a Friday night meal. The addition of ricotta cheese keeps the meatballs moist and tender, while the fresh herbs add brightness and depth to the flavor. These meatballs are versatile and can be served on their own, paired with a side of veggies, or enjoyed over zucchini noodles or a cauliflower mash for a complete keto-friendly meal. They’re easy to make and sure to please even the pickiest eaters.

Ingredients:

• 1 lb ground beef or turkey
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil (for frying)

Instructions:

1. In a large mixing bowl, combine the ground beef (or turkey), ricotta cheese, Parmesan cheese, egg, oregano, basil, garlic powder, salt, and pepper.
2. Mix until everything is well combined.
3. Shape the mixture into small meatballs, about 1 inch in diameter.
4. Heat olive oil in a skillet over medium heat.
5. Fry the meatballs for 6-8 minutes, turning occasionally, until they are golden brown and cooked through.
6. Serve hot, garnished with extra Parmesan cheese or fresh herbs if desired.

Keto Ricotta and Herb Meatballs are a delicious and satisfying low-carb dinner that’s perfect for a Friday night. The ricotta keeps the meatballs incredibly moist, while the herbs bring a burst of flavor. They are versatile enough to pair with a variety of keto-friendly sides, making them a great option for any meal. Easy to prepare and full of flavor, these meatballs will quickly become a favorite in your keto recipe rotation, offering a comforting, hearty dish that stays within your carb limits.

Keto Ricotta and Eggplant Parmesan

Keto Ricotta and Eggplant Parmesan is a delicious low-carb take on the classic Italian dish, where crispy baked eggplant slices are layered with creamy ricotta and marinara sauce. The ricotta cheese adds a richness and moisture that perfectly balances the slight bitterness of the eggplant. This keto-friendly version eliminates breadcrumbs and uses almond flour for a light, crispy crust. It’s a comforting, satisfying meal perfect for a Friday night dinner, offering all the flavors of traditional eggplant parmesan without the carbs.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup ricotta cheese
• 1 1/2 cups marinara sauce (sugar-free)
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• Olive oil for brushing
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into 1/2-inch rounds. Sprinkle them with salt and let them sit for 20 minutes to draw out moisture. Pat dry with paper towels.
3. In a bowl, mix the almond flour, garlic powder, onion powder, oregano, basil, salt, and pepper.
4. Dip each eggplant slice into the beaten egg, then dredge in the almond flour mixture to coat.
5. Arrange the eggplant slices on a baking sheet lined with parchment paper and lightly brush with olive oil. Bake for 25-30 minutes, flipping halfway, until golden and crispy.
6. In a baking dish, layer the eggplant slices with ricotta cheese and marinara sauce. Repeat layers, finishing with a layer of marinara sauce and Parmesan cheese on top.
7. Bake for an additional 10-15 minutes, until bubbly and golden.
8. Garnish with fresh basil before serving.

Keto Ricotta and Eggplant Parmesan is a flavorful, low-carb alternative to a beloved Italian classic. The ricotta cheese gives this dish a creamy, luxurious texture that complements the crispy, almond flour-coated eggplant slices. With a rich marinara sauce and a sprinkle of Parmesan, this dish is hearty, satisfying, and perfect for anyone following a keto lifestyle. It’s an excellent way to enjoy comfort food without the guilt, and the layers of flavors make it a delightful option for a Friday night meal.

Keto Ricotta and Mushroom Stuffed Portobello Mushrooms

Keto Ricotta and Mushroom Stuffed Portobello Mushrooms make for an excellent low-carb and keto-friendly dish that’s perfect as an appetizer or a main course. The large, meaty portobello mushrooms are filled with a creamy ricotta and mushroom mixture, then baked to perfection. This dish combines the rich, earthy flavor of mushrooms with the smooth and creamy texture of ricotta cheese. It’s a versatile and simple recipe that will be a hit at your Friday night dinner table.

Ingredients:

• 4 large Portobello mushroom caps
• 1 cup ricotta cheese
• 1/2 cup cooked mushrooms, finely chopped
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Clean the Portobello mushrooms and remove the stems.
3. In a bowl, combine ricotta cheese, cooked and finely chopped mushrooms, Parmesan cheese, garlic powder, onion powder, salt, pepper, and fresh parsley.
4. Spoon the ricotta mixture into each mushroom cap, pressing gently to fill them evenly.
5. Drizzle olive oil over the stuffed mushrooms.
6. Arrange the mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden.
7. Garnish with additional parsley and serve.

These Keto Ricotta and Mushroom Stuffed Portobello Mushrooms are a great way to enjoy a low-carb, keto-friendly meal that doesn’t skimp on flavor. The ricotta cheese adds a creamy and satisfying texture to the mushrooms, while the Parmesan and fresh herbs bring depth to the dish. Whether served as a light meal or a flavorful appetizer, this recipe is sure to be a hit. It’s an easy yet elegant dish that’s perfect for a Friday night meal, offering both comfort and sophistication in each bite.

Keto Ricotta and Avocado Salad

Keto Ricotta and Avocado Salad is a fresh and creamy salad that’s perfect for a light and nutritious meal on a Friday evening. The ricotta cheese provides a creamy, smooth texture that pairs beautifully with the creamy avocado, while the fresh vegetables and herbs add a burst of flavor. This salad is not only keto-friendly but also packed with healthy fats, making it a perfect option for those looking for a satisfying, low-carb meal. It’s quick to prepare and serves as a refreshing dish to kick off your weekend.

Ingredients:

• 1 cup ricotta cheese
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large bowl, combine the ricotta cheese, diced avocados, cherry tomatoes, red onion, and cucumber.
2. Drizzle the olive oil and lemon juice over the salad and toss gently to combine.
3. Season with salt and pepper to taste.
4. Garnish with fresh basil leaves and serve immediately.

This Keto Ricotta and Avocado Salad is the ideal light and refreshing meal to enjoy on a Friday evening. The creamy ricotta and avocado provide a satisfying base, while the vegetables add texture and freshness. The olive oil and lemon juice dressing ties everything together, making for a zesty and flavorful salad. It’s perfect for those looking to indulge in healthy fats while keeping things low-carb. This easy-to-make salad is a great choice for anyone seeking a quick, nutritious, and delicious meal to start the weekend.

Note: More recipes are coming soon!