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Keto Easter Ricotta Pie Recipe

Desserts
Gluten Free
Vegetarian
★★★★☆
4.6/5
(1529 reviews)
By Zylo Nutritionist Team
Keto Easter Ricotta Pie
Zylo Recipes

Description

This ricotta pie offers a delightful twist on a classic dessert, perfect for those seeking a treat without refined sugar. It begins with a tender, delicate crust that provides a subtle sweetness and a melt-in-your-mouth texture. The crust is designed to be the ideal complement to the rich filling it cradles.

At the heart of this pie is a creamy, luscious ricotta filling, the star of the show. The ricotta is carefully blended to achieve a smooth, velvety consistency, creating a comforting and satisfying experience with every bite. Infused with the bright, zesty essence of lemon, the filling has a citrusy aroma that awakens the senses and adds a refreshing dimension to the richness of the cheese.

The lemon not only enhances the flavor profile but also balances the sweetness, preventing it from becoming overwhelming. The beauty of this pie lies in its versatility. While the lemon is a classic choice, you can easily adapt the recipe to your preferences.

Imagine the warm, inviting spice of cinnamon or nutmeg swirled into the ricotta, creating a cozy, autumnal feel. Or perhaps a hint of rum, adding a sophisticated depth of flavor that lingers on the palate. For chocolate lovers, a scattering of chocolate chips throughout the filling introduces pockets of intense, gooey sweetness that contrast beautifully with the smooth ricotta.

To achieve the perfect pie, a few simple techniques can make all the difference. Using cold butter when preparing the crust is key to achieving a flaky, tender texture. Overworking the dough can lead to a tough crust, so gentle handling is essential.

For those who enjoy a visually stunning dessert, consider creating a lattice top with extra dough. Once baked to golden perfection, the pie can be adorned with a dusting of powdered sweetener for an elegant touch. Fresh mint leaves or slices of lemon can add a pop of color and freshness, while a dollop of lightly sweetened whipped cream provides an extra layer of indulgence.

This ricotta pie is not just a dessert; it's an experience—a harmonious blend of textures and flavors that will leave you wanting more.

Preparation Time

Prep Time
50 min
Cook Time
45 min
Total Time
1 h 35 min

Nutrition Information

Per 1 slice serving
C
Calories
370 Kcal
C
Carbs
5 g
Fi
Fiber
1 g
Sugar
3 g
P
Protein
17 g
C
Fats
32 g
Saturated Fats 18 g
Unsaturated Fats 11 g
Cholestrol 180 mg
Sodium 200 mg
Potassium 150 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    0.75 cup
    2.
    Coconut flour
    Coconut flour
    0.25 cup
    3.
    Psyllium Husks (Ground / Powder)
    Psyllium Husks (Ground / Powder)
    1 tbsp
    4.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    0.25 cup
    5.
    Salt
    Salt
    0.13 tsp
    6.
    Butter
    Butter
    3 tbsp
    7.
    Cream cheese
    Cream cheese
    1 tbsp
    8.
    Raw egg
    Raw egg
    3 medium
    9.
    Ricotta Cheese
    Ricotta Cheese
    0.75 cup
    10.
    Erythritol Granulated
    Erythritol Granulated
    0.33 cup
    11.
    Sour cream
    Sour cream
    1 tbsp
    12.
    Vanilla extract
    Vanilla extract
    0.5 tsp
    13.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    1 tbsp
    14.
    Lemon juice
    Lemon juice
    1 tsp

Instructions

    1.
    To prepare the crust, add the almond flour, coconut flour, powdered erythritol, psyllium husk, and salt to your food processor. Pulse to combine. Add the cold butter and pulse again until the mixture looks like bread crumbs.
    2.
    Add the cream cheese and 1 egg and pulse until a dough comes together. If the dough is not coming together, add a tablespoon of water. Wrap the dough with clingfilm and refrigerate it for 30 minutes.
    3.
    At the end of the dough’s chilling time, start preparing the filling. Preheat your oven to 180 C/350 F. Take the dough out of the fridge, unwrap it, and roll it out until 1-2 inches larger than your pie pan.
    4.
    Transfer the dough to a 9 inch ( 22 cm) pie pan with a removable base. Press the dough into the pan and pinch the edges. Cut off any overhanging dough and prick the bottom with a fork.
    5.
    Half-bake the crust for 5-7 minutes. Take the pan out of the oven and set it aside. Meanwhile, start preparing the filling by adding the ricotta cheese and granulated erythritol to a bowl and whisking to combine.
    6.
    Crack 2 eggs and separate the yolks from the whites. Add the whites to the bowl of a stand mixer and the yolks to the ricotta mixture. Add the sour cream, vanilla, lemon zest, and lemon juice to the mix.
    7.
    Whisk until smooth and set the bowl aside. Turn on your stand mixer and beat the whites to stiff peaks. Mix in half the whites into the cheese mixture.
    8.
    Gently fold the remaining egg whites until incorporated. Pour the mixture into to crust and smooth the surface with a spatula. Bake for 30-40 minutes, or until the center doesn’t jiggle when you shake the pan. If the pie starts browning too fast, cover the pan with aluminum foil.
    9.
    Take the pie out of the oven and allow it to cool for 30 minutes at room temperature. Cut the pie into 8 slices. Serve immediately or store in an airtight container in the fridge.