LOW CARB KETO BERRY RICOTTA

Today we are going to show you how you can turn savory ricotta into a LOW CARB KETO BERRY RICOTTA? Not only is this recipe super easy to make, but LOW CARB KETO BERRY RICOTTA also healthy(sugar-free)! These recipes are often loaded with sugar, but we assure you that it’s not this one! It’s the perfect ending to a keto Italian dinner or anytime you want a fresh and light dessert.
Learn how to make this amazing keto dessert in just 10 mins.

TOOLS TO MAKE THIS RECIPE

Blender
Glass Trifle Bowls

INGREDIENTS

1 1/2 lb Whole milk ricotta
1/4 cup Heavy cream
1 tbsp Lemon zest (or 2 tbsp for more lemon-y flavor)
1/2 cup Besti Powdered Erythritol
1 cup Raspberries
2 tsp Vanilla extract
1 cup Blueberries
1 cup Blackberries

INSTRUCTIONS

Combine the vanilla, powdered sweetener, lemon zest, heavy cream, and ricotta in a blender. Puree until it gets smooth.
Make alternating layers of ricotta whip in four parfait cups and 1/4 cup of each type of berries.
Garnish with whipped cream and extra berries.

CAN YOU FREEZE THIS DESSERT?

Yes, you can actually freeze this dessert. Most of the people don’t know that ricotta cheese dishes actually freeze very well.

HOW DO YOU STORE THIS KETO DESSERT ?

Store this in the refrigerator for 3-4 days. Simply plastic wrap the top of your berry dessert cups.

RECIPE NOTES

Note: We used large parfait cups, so 1/2 is plenty filling for a dessert serving. You can use smaller ones if you want it to be more convenient to have an entire cup be a serving