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prep time
6 min
cook time
25 min
ready time
31 min
Low Carb Baked Ricotta And Candied Pecans
This sweet and creamy baked ricotta makes for a great fuss free cheesecake served without a base but topped with crunchy candied pecans.
Perfect for a weekend treat or when entertaining guests.
Net Carbs
25.4 g
Fiber
31.1 g
Total Carbs
130.5 g
Protein
13.8 g
Fats
28.6 g
654 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Ricotta cheese, whole milk
9 oz
Maple Flavored Syrup by Lakanto
2 tablespoon
Egg Whole Raw
1 medium
Whipping cream, extra heavy/gourmet, not whipped
1 tbsp
Vanilla extract
1 tsp
Maple Flavored Syrup by Lakanto
2 tablespoon
Butter, unsalted
1 tsp
Cinnamon, Ground
0.5 teaspoon
Pecans, raw
0.25 cup, halves
Recipe Steps
steps 6
31 min
Step 1
Preheat the oven to 350 degrees Fahrenheit and lightly grease 2 medium ramekins with butter.Step 2
Add the ricotta, egg, cream, 1 tablespoon of lakanto syrup and the vanilla to a mixing bowl. Beat together to combine until smooth.Step 3
Divide the mixture evenly between the two buttered ramekins.Step 4
Transfer to the oven to bake for 25 minutes until lightly golden.Step 5
Whilst the cheese is baking, add the pecans to a small pan along with 1 teaspoon of lakanto syrup and the cinnamon. Turn the heat to low/medium and toast the nuts until fragrant. Stir often to ensure they are well coated in the syrup.Step 6
Allow the cheese to cool a little before carefully turning out onto a serving plate. Drizzle with the remaining syrup and top with the candied pecans to serve.
