This sweet low carb ricotta cheese pie is a delicious recipe that is a must try. Great to make during the holiday season or whenever your craving something rich.
I can’t believe Christmas Day is only a few days away. My husband gave me an early gift this year.
Last week, he asked me to pick out paint colors because he was hiring a painter to paint the first floor rooms in our house. So, on top of the busy holiday preparations, we have been moving the furniture around to get everything away from the walls so they can be painted.
Things are almost done and I’ve been busy dusting everything that was taken off the walls and doing some cleaning. I didn’t put many holiday decorations out this year, but once the house is in order again, I may put out a few more decorations to brighten things up for Christmas Day and New Years.
I wish you all a Happy Holiday. And, I hope the new year brings you health and happiness.
No holiday can be complete without a delicious dessert. This year, I baked a low carb gluten free sweet ricotta cheese pie.
The pie is a nice change from the regular cheese pies make with cream cheese and it makes a perfect holiday dessert. In fact, a ricotta pie is popular to serve at Easter dinner.
I chose to use an almond flour crust with the pie. It’s a simple crust made with finely ground almonds, butter, a touch of sweetener and some extract.
To enhance the flavor, I added some vanilla extract. But, an almond extract would also be nice flavor enhancer.
The filling in this ricotta cheese pie is similar to cheesecake, but the ricotta makes it a bit richer.
If you like cheesecake, you are sure to love this low carb ricotta pie. I find the texture to be a bit thicker than regular cream cheese based pies
You can serve the slices plain if you’d like, but I prefer to serve them with whipped cream on top. If you want to dress it up even further, you could sprinkle on some shaved chocolate or sugar free chocolate chips.
UPDATE: March 27, 2016
The original photo for this low carb gluten free ricotta cheese pie wasn’t that great so I have added new photos from the pie I made for our Easter dinner. Hopefully, this yummy recipe will get more love with the better images.
Some of you long time visitors may have noticed that I’ve been slowly going back and updating recipe photos. It’s taking a long time to get to them all.
As I go back through the archives, I often see a forgotten recipe. If I make the recipe again, I snap a few pictures. My food photography skills are getting better and I’ve come a long way since starting this blog.
Even though the original recipe image wasn’t a good one, this low carb and gluten free sweet ricotta pie did very well. That’s because it’s such a great recipe, especially for Easter and other holidays.
If you’ve never had a sweet ricotta cheese pie, you should definitely try this low carb version. We love it and will continue to bake it as a low carb option at our family dinners.
If you like this recipe, you may also like my no bake mini ricotta cheesecake recipe. I used a fiber sweetener in the mini version.
Low Carb Gluten Free Sweet Ricotta Cheese Pie
Sweet Ricotta Cheese Pie - Gluten Free
Ingredients
- 1 1/2 cups almond flour sifted
- 3 tablespoons sugar substitute I used Swerve
- 1/4 teaspoon salt
- 1/4 cup butter melted
- 1 egg
- 1 teaspoon vanilla extract
- 4 eggs beaten
- 1 teaspoon vanilla extract
- 15 ounces ricotta cheese
- 1 tablespoon coconut flour
- 3/4 cup sugar substitute I used Swerve (add more if desired; up to 1 cup)
- 2 tablespoons other sweetener or 24 drops SweetLeaf stevia helps round out sweetness
Instructions
- In deep dish pie plate, mix together almond flour, 3 tablespoons equivalent sugar substitute and 1/4 teaspoon salt.
- Pour in butter, 1 egg and 1 teaspoon vanilla.
- Mix until dough forms.
- Press into pie plate. Bake at 350 degrees F for 10 minutes.
- Set on rack to cool slightly.
- In a large bowl mix 4 beaten eggs, 1 teaspoon vanilla, ricotta cheese, coconut flour, 1 cup equivalent sugar substitute and 2 tablespoons other sweetener.
- Beat until smooth.
- Pour into crust and bake at 350 degrees F for 45 minutes or until lightly browned and firm.
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Notes
Nutrition
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Kristy Wright says
HI I decided to try this and take it to bible study tonight – it has been in oven about 50 minutes and middle is still a bit wiggley – how firm is firm? i know sometimes things keep cooking.
also, would some blueberry syrup be good you think? i can’t taste it until later so thought I would ask 🙂 smells wonderful
Lisa MarcAurele says
It should be taken out when the center is still a little wiggly. Blueberry syrup is great as a topping.
connie says
Thoughts on adding unsweetened shaved chocolate in the filling?
Lisa says
It’s a good way to add in chocolate flavor.
Anna says
Do you have to use an additional sweetener? All I have on hand is Swerve.
Lisa says
You don’t have to. Most people adjust sweeteners to taste.
Lisa says
Incredibly delicious!!!!
Lisa says
Glad you enjoyed it Lisa!
Nikki Butler says
Should you let it cool or chill before serving?
Lisa says
Yes! It’s best served cool or chilled.
Bec says
This is amazing! And so simple! Just wondering how long and how I should store it??
Absolutely delicious!!
Lisa says
In the fridge, it should last at least a week. In the freezer, I’d say it will be good for 3-6 months.
Julie says
I can’t wait to make this! We haven’t had ricotta pie in years!
Lisa says
It’s a regular at holiday dinners for us. I hope you like it!