Low Carb Ricotta Pie

I had a bunch of ricotta cheese sitting in the fridge and was looking on the web to see what type of dessert recipes I could find and I found this recipe , low carb sweet ricotta pie on lowcarbyum.com.
Easter is just around the corner and we all love pie and this low carb ricotta pie is going to work for me and hopefully you. I can’t even tell you what the flavor of this pie is is but I quite like it. This pie is a base and I think I would try adding a lemon zest and flavor to it. Oh yes the whip cream really added to the flavor.
This sweet ricotta pie is a delicious recipe that is a must try.

One thing I noticed was the edge of the crust is very dark, so next time I will put foil around the edges to prevent it from burning.

Great to make during the holiday season or whenever your craving something rich.

Happy Easter Everyone!

So lets get started and I will show you how to make it.

Thank you Lisa from lowcarbyum.com

Ingredients

Crust
1 1/2 cups almond flour sifted

2 tablespoons erythritol

1/4 teaspoon salt

1/4 cup butter melted

1 egg

1 teaspoon vanilla extract

Pie Filling

4 eggs beaten

1 teaspoon vanilla extract

600 grams ricotta cheese

1 tablespoon coconut flour

1 cup sugar substitute I used erythritol

Instructions

Crust

In mixing bowl, mix together almond flour, 2 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.

Filling

In a large bowl mix 4 beaten eggs, 1 teaspoon vanilla, ricotta cheese, coconut flour, 1 cup equivalent sugar substitute .
Beat until smooth.
Pour into crust and bake at 350 degrees F for 45 minutes or until lightly browned and firm.
Top with Whip Cream

Serving: 8

Yield: 3 net carbs

Stay healthy and live well!
Gayle