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Gluten Free  Ricotta Cheese Pie

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If you enjoy cheesecake, you have to try this easy ricotta cheese pie recipe! It’s a rich, indulgent treat that’s easy to make and perfect for holidays or celebrations. In fact, it’s a popular Italian Easter pie.

Ingredients

▢ 1 ½ cups almond flour sifted ▢ 3 tablespoons low carb sugar substitute I used Swerve ▢ ¼ teaspoon salt ▢ ¼ cup butter melted ▢ 1 egg ▢ 1 teaspoon vanilla extract ▢ 4 eggs beaten ▢ 1 teaspoon vanilla extract ▢ 15 ounces ricotta cheese ▢ 1 tablespoon coconut flour ▢ ¾ cup Swerve add more if desired; up to 1 cup ▢ 2 tablespoons low carb sugar substitute

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Step 1

In deep dish pie plate, mix together almond flour, 3 tablespoons equivalent sugar substitute and ¼ teaspoon salt.

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Step 2

Pour in butter, 1 egg and 1 teaspoon vanilla. Mix until dough forms.

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Step 3

Press into pie plate. Bake at 350 degrees F for 10 minutes. Set on rack to cool slightly.

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Step 4

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.

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Step 5

Pour into crust and bake at 350 degrees F for 45 minutes or until lightly browned and firm.

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