Sugar Free Baked Ricotta Cheesecakes. 2g carbs and a mere 100 calories. Outstandingly simple yet totally scrumptious.
Just TWO INGREDIENTS, a touch of vanilla and some sweetener. That’s all you need for these keto treats. No flour of any kind, so they’re not only Gluten-Free, but also Nut-Free, Seed-Free, and Coconut-Free.
My mini ricotta cheesecakes provide 3 individual servings. They are delightful as they are, ‘naked’. But if you want, you can give them an extra boost by topping them with a little berry compote, or some whipped cream, or may be a drizzle of melted chocolate.
How To Make Sugar Free Baked Ricotta Cheesecakes
You won’t find any special ingredients in these delights. Just one egg, a 250g tub of ricotta, a dash of vanilla and some sweetener.
Drain the ricotta and discard the whey that escapes.
Pop the drained ricotta into a mixing bowl, crack a whole egg over it, add vanilla and sweeteners and whisk for a minute or so, until you end up with a smooth and puffy mixture.
Pour this into 3 silicone baking cups and bake. You want cups that are 2″ high and about 3″ in diameter – the standard cupcake ones aren’t deep enough.
Couldn’t be any easier or quicker. These mini cheesecakes do need a long time in the oven (45 mins), plus additional cooling time, but they’re so worth the wait.
If, like me, you tend to forget ricotta is in the fridge until it’s almost past the ‘best by’ date, and you can’t think how to use it, this recipe will come to the rescue. You can thank me later…
UPDATE! ♥♥♥ So many of you have asked me about my tea cups and saucers! Mine are from a small bakeware shop in Italy. I have managed to source something similar, so here is what I found:
Silicone Cups with Saucers (UK)
Silicone Cups with Saucers (U.S.)
Enjoy!
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Sugar Free Baked Ricotta Cheesecakes
Ingredients
- 250 g ricotta - 220g after draining for 30 mins
- 1 large egg
- ¼ tsp pure stevia powder (U.S. option HERE)
- 10 g erythritol - 2 tsp (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
Instructions
- tip the ricotta into a fine mesh sieve and leave to drain for 30 mins.
- pre-heat oven to
180 °C static. - put drained ricotta and rest of ingredients into a Pyrex glass mixing bowl and whisk for 2 minutes to create a homogenous, creamy and puffy texture.250 g ricotta, 1 large egg, ¼ tsp pure stevia powder, 10 g erythritol, 1 tsp vanilla extract
- place 3 silicone cupcake moulds over a baking tray, and fill them with the mixture.
- bake for 45 mins.
- turn oven off, open the door and leave the cheesecakes inside until they reach room temperature.
Notes
Nutrition
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Antya, you are beyond genius! I was wondering what do do with leftover ricotta. Could I get your advice re type of Ricotta you use? I’m in Australia and the style of Ricotta sold here is either
“traditional” in a plastic colander (a bit dry and grainy) OR
“smooth” in a tub (very creamy)
Cheers – Vicki
PS thanks for sharing your creativity and hard work.. your Fettuccine and coffee cookies are inspired
Hi Vicky. Thank you so much for the lovely comments. You’ve certainly brightened up my day!
I think the “traditional’ type sounds more like what we have here in Europe, so go for that one. Real Ricotta cannot be creamy-smooth, so I reckon that one is an impostor 😉
Make sure to drain any remaining whey first.
I love these cheesecakes and I hope you do too.x
Where did those lovely baking cups come from? Can’t wait to try this recipe!
Hi Maggie,
I bought them in a bakeware shop in Italy ages ago. Just spent an hour searching online and found something similar on Amazon: https://amzn.to/3BcM6U8