Keto Baked Ricotta Dessert with Raspberry

This sugar-free baked ricotta with raspberries will satisfy your cravings on a low carb and keto diet.

  • 1/2 lb ricotta cheese
  • 1 egg lightly beaten
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1/2 tsp lemon zest
  • 1/4 cup raspberries frozen or fresh
  • 3 tbsp heavy whipping cream
  • 2 tbsp So Nourished Erythritol divided
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Keto Baked Ricotta Dessert with Raspberry

  1. In a bowl, combine ricotta, egg, cinnamon, lemon zest, vanilla extract and 1 ½ tbsp erythritol, mix until smooth.
  2. Divide the mixture between souffle cups or ramekins. Cups should be 3/4 full. Top with raspberries.
  3. Transfer to the oven and bake for 25 minutes or until lightly golden.
  4. Meanwhile, whip the cream with ½ tablespoon of erythritol.
  5. Remove desserts from the oven and allow to cool for 5 minutes.
  6. Serve topped with whipped cream.

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