27+ Tasty Italian Breakfast Pastry Recipes to Start Your Day Like a Local

Italian breakfast pastries are the epitome of indulgence, offering a delightful combination of delicate textures, rich flavors, and a warm embrace of tradition.

Whether you’re starting your day with a cappuccino or enjoying a leisurely morning with family, these pastries elevate the experience.

From flaky croissants filled with cream to buttery brioche topped with fruit, the variety of Italian breakfast pastries is enough to make any morning special.

In this blog post, we’ll share over 27 delicious Italian breakfast pastry recipes, each capturing the essence of Italy’s culinary charm.

Get ready to explore the flavors of Italy and bring a taste of la dolce vita to your kitchen!

27+ Tasty Italian Breakfast Pastry Recipes to Start Your Day Like a Local

Exploring the world of Italian breakfast pastries is a delightful journey that brings together rich history, authentic ingredients, and mouthwatering flavors.

Whether you’re an experienced baker or a beginner looking to try something new, these 27+ recipes are a great place to start.

Each pastry offers a unique taste of Italy’s regional specialties, and with just a little time and effort, you can recreate them in your own kitchen.

So, next time you’re in the mood for a sweet, savory, or fruity start to your day, remember that Italy’s best breakfast pastries are just a recipe away!

Crostata di Marmellata (Italian Jam Tart)

The Crostata di Marmellata is a classic Italian breakfast pastry that is simple yet delicious. With its buttery shortcrust pastry and a generous layer of your favorite jam, it’s the perfect way to start your day. Traditionally enjoyed with a cup of espresso, it’s a comforting and light pastry that will remind you of a warm Italian morning.

Ingredients:

• 1 ½ cups almond flour (for a low-carb version)
• ¼ cup unsweetened shredded coconut
• 2 tbsp erythritol or your preferred low-carb sweetener
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup unsalted butter, melted
• 1 tbsp water
• ½ cup sugar-free fruit jam (raspberry or strawberry)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a tart pan with parchment paper.
2. In a medium bowl, combine almond flour, shredded coconut, and erythritol.
3. Add the egg, vanilla extract, melted butter, and water. Mix until the dough comes together.
4. Press the dough into the prepared tart pan, making sure it evenly covers the bottom and sides.
5. Spread the sugar-free jam over the top of the crust.
6. Bake for 20-25 minutes until the crust is golden and the jam is bubbling.
7. Allow to cool before slicing and serving.

Crostata di Marmellata is an indulgent yet keto-friendly way to enjoy a traditional Italian pastry without the guilt. The almond flour base provides the perfect texture while keeping the carbohydrate count low, making it a great breakfast or snack option for those following a low-carb or keto diet. Enjoy it with your morning coffee or as an afternoon treat.

Ricotta and Almond Scones

Ricotta and Almond Scones combine the soft creaminess of ricotta with the nutty flavor of almonds, making for a decadent yet low-carb breakfast pastry. These scones are light and fluffy, offering a perfect balance of sweetness and texture. Ideal for a leisurely breakfast, these scones provide protein from the ricotta and healthy fats from the almonds, making them a satisfying, keto-friendly treat.

Ingredients:

• 1 ¼ cups almond flour
• ½ cup ricotta cheese
• ¼ cup blanched almond slices
• 2 tbsp erythritol or other sweetener
• 1 ½ tsp baking powder
• 1 tsp vanilla extract
• 1 egg
• ¼ cup unsweetened coconut milk (or almond milk)
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, baking powder, and salt.
3. Add the ricotta cheese, egg, sweetener, vanilla extract, and coconut milk to the bowl and mix until a dough forms.
4. Gently fold in the almond slices.
5. Spoon the dough onto the prepared baking sheet in 6-8 equal portions. Flatten each mound slightly into a scone shape.
6. Bake for 15-18 minutes, or until golden brown.
7. Let the scones cool on a wire rack before serving.

Ricotta and Almond Scones are a delectable way to enjoy a high-protein, low-carb breakfast. The ricotta makes them moist and soft, while the almonds add a pleasant crunch and flavor. With just the right amount of sweetness, these scones are a great alternative to traditional scones for those on a keto or low-carb diet. Serve them fresh from the oven with a dollop of whipped cream or some additional berries for a delightful treat.

Italian Almond Biscotti

Biscotti are traditional Italian cookies that are often enjoyed for breakfast, dipped in coffee or espresso. This keto-friendly version uses almond flour and a sugar substitute, making it perfect for anyone on a low-carb diet. Crunchy and slightly nutty, these almond biscotti offer a great way to enjoy an Italian treat without breaking your carb limits.

Ingredients:

• 2 cups almond flour
• ¼ cup erythritol or other keto-friendly sweeteners
• 2 large eggs
• ½ tsp baking powder
• 1 tsp vanilla extract
• 1 tsp almond extract
• ½ cup whole almonds, toasted

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, erythritol, and baking powder.
3. In another bowl, whisk together the eggs, vanilla extract, and almond extract.
4. Combine the wet and dry ingredients, stirring until the dough forms.
5. Fold in the toasted almonds.
6. Divide the dough in half and shape each half into a log about 8 inches long on the prepared baking sheet.
7. Bake for 20-25 minutes, until the logs are firm and lightly golden.
8. Remove from the oven and let cool for about 10 minutes.
9. Slice the logs into ½-inch thick slices and return to the oven for an additional 10-12 minutes, baking until crispy.

These Italian Almond Biscotti are an excellent low-carb alternative to traditional cookies, with the added bonus of being crunchy and satisfying. Packed with protein from almond flour and whole almonds, these biscotti are perfect for pairing with your morning coffee or as an afternoon snack. Their crispy texture and nutty flavor make them a delightful treat for anyone following a keto or low-carb lifestyle.

Keto Tiramisu Cupcakes

pcakes are a low-carb twist on the classic Italian dessert. With layers of almond flour cake, coffee-flavored cream, and a hint of cocoa, these cupcakes are the perfect balance of indulgence and keto-friendly ingredients. They provide the rich flavors of tiramisu without the high carbs, making them a delightful option for a special breakfast or brunch.

Ingredients:

• 1 ½ cups almond flour
• ½ tsp baking powder
• 3 large eggs
• 1/3 cup erythritol
• 1 tsp vanilla extract
• ¼ cup coconut milk (or almond milk)
• ½ cup strong brewed coffee (cooled)
• ½ cup mascarpone cheese
• ½ cup heavy cream
• 2 tbsp unsweetened cocoa powder

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, combine almond flour and baking powder.
3. In a separate bowl, beat the eggs with erythritol and vanilla extract until frothy.
4. Add the dry ingredients to the wet ingredients, mixing well. Then add the coconut milk and stir to combine.
5. Divide the batter evenly into the muffin tin and bake for 18-20 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
6. While the cupcakes cool, whisk mascarpone cheese, heavy cream, and a tablespoon of the cooled coffee until smooth and fluffy.
7. Once the cupcakes are cooled, poke holes in each with a fork and drizzle with the remaining coffee.
8. Top each cupcake with the mascarpone cream and dust with cocoa powder.
9. Refrigerate for 1-2 hours before serving for the best flavor.

These Keto Tiramisu Cupcakes bring the flavors of Italy’s beloved tiramisu into a low-carb format. Soft, moist, and full of coffee and mascarpone, these cupcakes make a decadent yet guilt-free breakfast treat. Perfect for anyone looking for a keto-friendly dessert or a unique pastry to accompany their morning coffee, they’ll satisfy your tiramisu cravings without the sugar.

Italian Ricotta Fritters (Keto Version)

Italian Ricotta Fritters, or “Frittelle di Ricotta,” are a popular pastry typically enjoyed during holidays and festivals in Italy. These keto-friendly fritters are made with almond flour and ricotta cheese, offering a light and fluffy texture while keeping the carb count low. They are fried until golden brown, making them irresistibly crispy on the outside, soft on the inside, and perfect for breakfast or dessert.

Ingredients:

• 1 cup ricotta cheese
• 1 cup almond flour
• 2 large eggs
• 2 tbsp erythritol or sweetener of choice
• 1 tsp vanilla extract
• Zest of 1 lemon
• ½ tsp baking powder
• Pinch of salt
• Coconut oil or ghee for frying
• Optional: powdered erythritol for dusting

Instructions:

1. In a large bowl, combine the ricotta cheese, eggs, erythritol, vanilla extract, lemon zest, and baking powder.
2. Gradually add almond flour to the mixture, stirring until a thick batter forms.
3. Heat the coconut oil or ghee in a large frying pan over medium heat.
4. Drop spoonfuls of the batter into the hot oil, flattening slightly to form small fritters. Fry until golden brown on both sides, about 2-3 minutes per side.
5. Remove from the pan and place on a paper towel to drain excess oil.
6. Dust with powdered erythritol (optional) before serving.

Keto Ricotta Fritters are a delightful and low-carb breakfast pastry that perfectly balances the richness of ricotta with the lightness of almond flour. They’re crispy on the outside and soft inside, making for a satisfying bite every time. Whether served as a breakfast or a sweet treat, they’ll transport you to Italy without the carb overload, making them an ideal choice for those following a keto or low-carb lifestyle.

Keto Cannoli with Almond Flour Shells

Keto Cannoli are a low-carb version of the famous Sicilian pastry, featuring a crispy almond flour shell filled with a rich and creamy ricotta filling. These bite-sized treats offer all the indulgence of the classic cannoli, but with none of the carbs, making them an excellent option for anyone on a keto or low-carb diet. The almond flour shells provide the perfect crunch, while the ricotta filling brings a smooth, delicious richness.

Ingredients for the Shells:

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• 1 egg white
• 2 tbsp erythritol
• ½ tsp vanilla extract
• 2 tbsp melted butter
• ¼ tsp cinnamon
• ½ tsp baking powder
• ¼ cup water

Ingredients for the Filling:

• 1 ½ cups ricotta cheese, drained
• ¼ cup powdered erythritol
• ½ tsp vanilla extract
• 1 tbsp dark chocolate chips (optional, for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, coconut flour, erythritol, cinnamon, and baking powder.
3. Add egg white, melted butter, vanilla extract, and water, mixing to form a dough.
4. Roll out the dough between two pieces of parchment paper until it’s about ¼ inch thick.
5. Cut into 4-5 inch circles and shape around cannoli molds, sealing the edges.
6. Bake for 12-15 minutes, or until golden brown and crisp. Allow shells to cool completely before removing the molds.
7. For the filling, whisk the ricotta cheese with powdered erythritol and vanilla extract until smooth and creamy.
8. Fill the cooled cannoli shells with the ricotta mixture and garnish with chocolate chips if desired.
9. Serve immediately or refrigerate for later.

These Keto Cannoli offer the best of both worlds: a rich, creamy filling encased in a perfectly crispy shell. With almond flour as the base, they provide a satisfying crunch while keeping your carb count in check. Whether you’re looking for a special breakfast treat or a low-carb dessert, these keto cannoli will delight your taste buds while staying true to traditional Italian flavors.

Keto Italian Cream Horns

Keto Italian Cream Horns are a delicious low-carb version of the classic Italian pastry, often seen at pastry shops across Italy. These crispy, almond flour-based shells are filled with a rich, creamy filling made from mascarpone cheese and whipped cream, offering a decadent yet keto-friendly dessert or breakfast treat. Light and airy on the outside and smooth on the inside, these cream horns will satisfy your sweet cravings without the carbs.

Ingredients for the Shells:

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• 1 egg
• 2 tbsp butter, melted
• 1 tsp vanilla extract
• 1 tbsp erythritol
• ¼ tsp baking powder
• Pinch of salt
• 2-3 cannoli molds or metal tubes for shaping

Ingredients for the Filling:

• 1 cup mascarpone cheese
• ½ cup heavy cream
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract
• ¼ cup unsweetened shredded coconut (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.
3. Add the egg, melted butter, and vanilla extract. Mix until a dough forms.
4. Roll the dough between two pieces of parchment paper until it’s about ¼ inch thick.
5. Cut the dough into long strips, about 1 inch wide. Wrap each strip around a cannoli mold, pressing the edges to seal.
6. Bake for 10-12 minutes until golden brown. Allow the shells to cool completely before removing from the molds.
7. In a separate bowl, beat the mascarpone cheese, heavy cream, erythritol, and vanilla extract until thick and creamy.
8. Pipe the cream mixture into the cooled shells. Optionally, roll the ends in shredded coconut for added texture.
9. Serve immediately or refrigerate until ready to enjoy.

Keto Italian Cream Horns are a fantastic way to indulge in a traditional Italian pastry while staying low-carb. The crispy, almond-flour-based shells provide the perfect contrast to the rich, velvety mascarpone filling. These cream horns are ideal for a special breakfast or as a sweet treat at any time of day. With no refined sugars and minimal carbs, they’re a guilt-free way to enjoy a beloved Italian dessert.

Keto Sfogliatella (Italian Lobster Tail Pastry)

The famous Italian pastry, Sfogliatella, often referred to as “lobster tail” due to its shape, is reimagined here in a keto-friendly version. Traditionally made with layers of dough, stuffed with a sweet ricotta filling, this low-carb version uses almond flour and coconut flour to create a flaky and crunchy outer shell, paired with a creamy ricotta and citrus-infused filling. Perfect for a keto breakfast or dessert, this pastry brings the flavors of Naples to your kitchen without the carbs.

Ingredients for the Dough:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 2 tbsp unsweetened shredded coconut
• 1 tsp xanthan gum
• 2 tbsp butter, melted
• 1 large egg
• 2 tbsp erythritol or sweetener of choice
• ½ tsp vanilla extract
• ¼ tsp salt

Ingredients for the Filling:

• 1 cup ricotta cheese, drained
• ¼ cup powdered erythritol
• Zest of 1 lemon
• ½ tsp vanilla extract
• 1 egg yolk

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, shredded coconut, xanthan gum, and salt.
3. Add the melted butter, egg, erythritol, and vanilla extract. Mix until the dough comes together.
4. Roll the dough into a ball and chill for 30 minutes to firm up.
5. While the dough chills, make the filling by mixing ricotta cheese, powdered erythritol, lemon zest, vanilla extract, and egg yolk until smooth.
6. Once the dough has chilled, roll it out into a thin sheet. Cut into large circles.
7. Place a spoonful of the ricotta filling in the center of each circle and fold the dough over, pinching the edges to seal.
8. Bake for 18-20 minutes, or until golden brown and crispy.
9. Let cool slightly before serving.

Keto Sfogliatella offers the perfect combination of a crispy, flaky exterior and a creamy, tangy ricotta filling. This low-carb version retains the delicate texture and flavors of the traditional pastry, making it a great way to enjoy an Italian classic without the carb overload. Whether you enjoy it with a coffee in the morning or as an afternoon treat, this keto Sfogliatella will impress anyone with its authentic taste and light, airy layers.

Keto Bomboloni (Italian Donuts)

Bomboloni are Italy’s version of donuts, typically filled with jam or cream. In this keto-friendly version, almond flour is used to create soft, fluffy donuts, while a rich custard filling offers the perfect balance of sweetness. Lightly fried and dusted with a low-carb sweetener, these Bomboloni make for an indulgent yet low-carb treat that’s perfect for breakfast or a special dessert.

Ingredients for the Dough:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 2 tbsp erythritol
• 2 tsp baking powder
• 2 large eggs
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 tbsp melted butter
• Coconut oil for frying

Ingredients for the Custard Filling:

• 1 cup heavy cream
• 3 egg yolks
• ¼ cup erythritol
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, combine almond flour, coconut flour, erythritol, and baking powder.
2. In a separate bowl, whisk the eggs, almond milk, vanilla extract, and melted butter together.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Roll the dough into small balls and place them on a parchment-lined tray.
5. Heat coconut oil in a deep frying pan over medium heat. Fry the dough balls for about 2-3 minutes on each side, until golden brown. Remove and place on paper towels to drain excess oil.
6. To make the custard filling, heat the heavy cream in a saucepan over medium heat until it begins to simmer.
7. In a separate bowl, whisk the egg yolks, erythritol, vanilla extract, and salt. Slowly pour in the hot cream, whisking constantly.
8. Return the mixture to the heat and cook until thickened, about 5 minutes. Let cool.
9. Once the Bomboloni have cooled, use a piping bag to fill each with the custard.
10. Dust with erythritol or your favorite low-carb sweetener.

These Keto Bomboloni offer a delicious, low-carb alternative to traditional Italian donuts. The fluffy almond flour dough combined with the rich custard filling creates a satisfying and indulgent pastry that’s perfect for anyone on a keto or low-carb diet. These Bomboloni are a fantastic way to enjoy the flavors of Italy without the carbs—ideal for a breakfast treat or as a dessert.

Keto Zeppole (Italian Fried Donuts)

Zeppole are traditional Italian fried pastries that are usually enjoyed during holidays like Saint Joseph’s Day. This keto version uses almond flour to create a low-carb, crispy donut-like treat that’s soft and light inside. The sweet, cinnamon-dusted zeppole are perfect for breakfast, dessert, or a special occasion. Topped with powdered erythritol, these keto-friendly treats bring the festive Italian spirit without the sugar or carbs.

Ingredients for the Dough:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 2 tbsp erythritol
• 1 tsp vanilla extract
• 2 large eggs
• 1 tsp baking powder
• ¼ cup unsweetened almond milk
• Pinch of salt
• Coconut oil for frying

Instructions:

1. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
2. In another bowl, whisk the eggs, vanilla extract, and almond milk together.
3. Add the wet ingredients to the dry ingredients and mix until a smooth dough forms.
4. Heat coconut oil in a large frying pan over medium heat.
5. Use a spoon to drop small portions of dough into the hot oil, frying for 2-3 minutes on each side, until golden brown and crispy.
6. Remove the zeppole from the oil and place them on a paper towel to drain excess oil.
7. Once slightly cooled, dust with powdered erythritol and serve warm.

Keto Zeppole are a perfect way to enjoy a traditional Italian fried pastry without the high carbs. The almond flour base ensures they stay light and crispy while keeping the dough tender on the inside. A dusting of powdered erythritol makes them feel just as indulgent as the classic version, but without the guilt. These zeppole are an ideal keto breakfast or snack to share with family and friends.

Keto Ricotta Cheesecake (Italian Style)

Italian-style ricotta cheesecake is a beloved dessert in Italy, known for its rich and creamy texture. This keto version uses almond flour for the crust and sweeteners like erythritol to keep the carbs low. The ricotta cheese filling is smooth, tangy, and luxurious, offering the perfect dessert for those following a keto or low-carb diet. It’s a delicious way to enjoy the essence of Italian cheesecake without the high sugar and carbs.

Ingredients for the Crust:

• 1 ½ cups almond flour
• 2 tbsp erythritol
• 2 tbsp melted butter
• 1 tsp vanilla extract
• Pinch of salt

Ingredients for the Filling:

• 2 cups ricotta cheese
• 1 cup cream cheese, softened
• ½ cup powdered erythritol
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• ¼ cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. For the crust, combine almond flour, erythritol, melted butter, vanilla extract, and salt in a bowl. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool.
3. For the filling, blend ricotta cheese, cream cheese, powdered erythritol, eggs, vanilla extract, lemon zest, and heavy cream until smooth and creamy.
4. Pour the filling into the cooled crust and smooth the top.
5. Bake for 45-50 minutes, or until the center is set and the top is lightly golden.
6. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

This Keto Ricotta Cheesecake is a rich, creamy, and satisfying Italian dessert that fits perfectly into a low-carb lifestyle. The smooth ricotta cheese filling is both indulgent and light, while the almond flour crust gives it that traditional cheesecake texture. It’s an ideal dessert for special occasions or any time you want a delicious keto-friendly treat that doesn’t compromise on flavor.

Keto Panna Cotta

Panna Cotta is a classic Italian dessert known for its creamy texture and delicate vanilla flavor. This keto-friendly version swaps out sugar for erythritol and uses heavy cream for a rich and indulgent treat that’s perfect for anyone following a low-carb diet. With just a few simple ingredients, you can enjoy this traditional Italian dessert with a keto twist. It’s a light, refreshing, and elegant dessert that’s perfect for any occasion.

Ingredients:

• 2 cups heavy cream
• ½ cup unsweetened almond milk
• 2 tbsp powdered erythritol (or more to taste)
• 1 tsp vanilla extract
• 1 packet unflavored gelatin
• ¼ cup water
• Fresh berries or mint for garnish (optional)

Instructions:

1. In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes.
2. In a saucepan, combine heavy cream, almond milk, and erythritol. Heat over medium heat, stirring occasionally until the sweetener dissolves and the mixture is warm.
3. Add the vanilla extract to the warm cream mixture.
4. Stir in the bloomed gelatin, whisking until it completely dissolves into the mixture.
5. Pour the panna cotta mixture into serving cups and refrigerate for at least 4 hours or until fully set.
6. Once set, garnish with fresh berries or a sprig of mint before serving.

Keto Panna Cotta is a beautifully simple yet decadent dessert that offers the perfect end to any meal. With its silky smooth texture and rich vanilla flavor, this low-carb treat allows you to enjoy a traditional Italian dessert without the sugar. Whether you serve it with fresh berries or just as-is, it’s an elegant and indulgent way to treat yourself while sticking to your keto lifestyle.

Keto Cantucci (Italian Almond Biscotti)

Cantucci, also known as biscotti, are traditional Italian almond biscuits often enjoyed with a cup of coffee or dessert wine. In this keto version, almond flour is used to replace traditional flour, keeping the carb count low while maintaining the classic crunch and nutty flavor. These cookies are perfect for dipping in your morning coffee or as a treat to serve at a gathering. With their satisfying texture and flavor, they will delight anyone following a low-carb or keto diet.

Ingredients:

• 2 cups almond flour
• ½ cup unsweetened shredded coconut
• 2 large eggs
• ¼ cup erythritol
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 tsp baking powder
• ½ cup whole almonds (or sliced almonds)
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, shredded coconut, erythritol, baking powder, and a pinch of salt.
3. In another bowl, whisk the eggs, vanilla extract, and almond extract together.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Fold in the almonds, ensuring they are evenly distributed in the dough.
6. Shape the dough into a log on the prepared baking sheet and flatten it slightly.
7. Bake for 20-25 minutes, or until golden brown.
8. Remove from the oven and let it cool for 10 minutes.
9. Slice the log into individual pieces and return them to the oven to bake for another 10-15 minutes, until crisp.
10. Let the cantucci cool completely before serving.

These Keto Cantucci bring the authentic taste of Italy right to your kitchen, with the rich flavor of almonds and the satisfying crunch of a classic biscotti. The almond flour and erythritol provide a perfect low-carb base, making them an excellent option for those on a keto diet. Whether paired with coffee or enjoyed on their own, these delicious cookies make for an indulgent, guilt-free snack that can be savored at any time of day.

Keto Torta della Nonna (Grandmother’s Cake)

Torta della Nonna is a traditional Italian custard cake that features a flaky pastry crust and a rich, creamy filling. This keto version swaps out the high-carb flour for almond flour and uses erythritol to make it low-carb while still retaining the essence of the beloved dessert. The custard filling is made with eggs, cream, and vanilla, creating a velvety texture that pairs perfectly with the almond flour crust. It’s a delicious, nostalgic treat that’s perfect for a special occasion or a cozy breakfast.

Ingredients for the Crust:

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• ¼ cup erythritol
• 1 tsp vanilla extract
• 1 egg
• ¼ cup melted butter
• Pinch of salt

Ingredients for the Custard Filling:

• 1 cup heavy cream
• 1 cup ricotta cheese
• 2 tbsp erythritol
• 3 egg yolks
• 1 tsp vanilla extract
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a tart pan.
2. For the crust, combine almond flour, coconut flour, erythritol, melted butter, vanilla extract, egg, and a pinch of salt in a bowl. Mix until a dough forms.
3. Press the dough into the base and sides of the tart pan to form an even crust.
4. Bake the crust for 12-15 minutes, until lightly golden brown. Let it cool while you prepare the filling.
5. In a saucepan, combine heavy cream, ricotta cheese, erythritol, and vanilla extract. Heat over medium heat, whisking until smooth.
6. In a separate bowl, whisk the egg yolks with lemon zest, then slowly add the egg mixture into the warm cream mixture.
7. Continue whisking until the custard thickens, about 5-7 minutes.
8. Pour the custard into the cooled crust and smooth the top.
9. Bake for 20-25 minutes, or until the custard is set.
10. Let the cake cool to room temperature before refrigerating for at least 2 hours.

Keto Torta della Nonna offers the comforting taste of a classic Italian dessert, with a rich, creamy custard filling and a nutty almond flour crust. The combination of heavy cream, ricotta, and vanilla creates a velvety texture, while the lemon zest adds a refreshing touch. This keto-friendly version allows you to enjoy this traditional treat without the high carbs, making it a perfect choice for a special occasion or as a decadent breakfast pastry.

Keto Ricotta Frittata with Spinach and Feta

A frittata is a versatile Italian dish that’s perfect for breakfast, brunch, or even lunch. This keto version combines ricotta cheese, spinach, and feta for a savory, satisfying meal that’s low in carbs but packed with flavor. The ricotta adds a creamy richness, while the spinach provides a healthy dose of greens, and the feta brings a tangy punch. This frittata is simple to make and perfect for meal prep, providing a delicious and nutritious option for your keto lifestyle.

Ingredients:

• 6 large eggs
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• ½ cup feta cheese, crumbled
• 1 small onion, diced
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste
• Fresh herbs (optional), for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large ovenproof skillet, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes, until softened.
3. Add the chopped spinach to the skillet and cook for another 2-3 minutes, until wilted.
4. In a bowl, whisk the eggs with ricotta cheese, salt, and pepper until smooth.
5. Pour the egg mixture over the spinach and onion in the skillet, stirring gently to combine.
6. Sprinkle the crumbled feta cheese over the top.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden.
8. Remove from the oven and let it cool for a few minutes before slicing.
9. Garnish with fresh herbs, if desired.

This Keto Ricotta Frittata with Spinach and Feta is a fantastic breakfast or brunch option that’s packed with protein and healthy fats. The creamy ricotta and tangy feta create a rich and satisfying flavor, while the spinach adds a fresh, earthy note. This low-carb dish is perfect for meal prep, and it can be enjoyed warm or cold, making it a versatile and delicious option for anyone on a keto or low-carb diet.

Note: More recipes are coming soon