Keto Easter Ricotta Pie

Ricotta pie is a traditional Italian dessert served on Easter in many households. It consists of a sweet shortcrust pastry filled with a creamy and aromatic filling made from ricotta, eggs, and some type of flavoring. This Keto version is just as good as the traditional, but with no sugar, much fewer carbs, and a delicious flavor to last you till Christmas. This pie tops all other Keto dessert recipes for Easter and is the perfect ending to a comforting holiday feast.

Can this pie be flavored differently?

Like many Keto Easter recipes, every family has a version of this pie. We have flavored this low-carb pie with lemon zest and juice, but there are many options you can choose from. You can add orange or lime zest, cinnamon, nutmeg, or rum. Some recipes also include chocolate chips in the filling, which melt and create gooey chocolate swirls.

Here are some tips for preparing a flakey crust:

• Use cold butter for the dough. Hard butter results in a flakey crust that melts in your mouth. Using melted or room temperature butter would result in a tough and chewy crust.

• Don’t knead the dough; once it comes together, wrap it and refrigerate it. Kneading it would cause the butter to melt and integrate with the other ingredients, which isn’t what we’re going for.

• You can prepare the dough one day ahead and keep it in the fridge until assembly time.

•I f you want to top the pie with a lattice, prepare 1.5 or 2 batches of dough. Please make sure to adjust macros accordingly.

How can you serve this traditional Easter pie?

This pie looks incredible on its own with its golden crust and caramelized surface. You can, however, decorate it further if desired. Dust some powdered sweetener on top or garnish with fresh mint leaves, a lemon slice, or a dollop of whipped cream.

Net Carbs

2.9 g
Fiber

2.9 g
Total Carbs

10.3 g
Protein

6.9 g
Fats

15.4 g

191 cals

Quantity

Serving Size

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Almond flour

0.75 cup
Coconut flour

0.25 cup
Psyllium Husks (Ground / Powder)

1 tbsp
Powdered Erythritol (Icing Sugar)

0.25 cup
Salt

0.13 tsp
Butter

3 tbsp
Cream cheese

1 tbsp
Raw egg

3 medium
Ricotta Cheese

0.75 cup
Erythritol Granulated

0.33 cup
Sour cream

1 tbsp
Vanilla extract

0.5 tsp
Lemon Peel Or Zest Raw

1 tbsp
Lemon juice

1 tsp

Step 1

To prepare the crust, add the almond flour, coconut flour, powdered erythritol, psyllium husk, and salt to your food processor. Pulse to combine. Add the cold butter and pulse again until the mixture looks like bread crumbs.
Step 2

Add the cream cheese and 1 egg and pulse until a dough comes together. If the dough is not coming together, add a tablespoon of water. Wrap the dough with clingfilm and refrigerate it for 30 minutes.
Step 3

At the end of the dough’s chilling time, start preparing the filling. Preheat your oven to 180 C/350 F. Take the dough out of the fridge, unwrap it, and roll it out until 1-2 inches larger than your pie pan.
Step 4

Transfer the dough to a 9 inch ( 22 cm) pie pan with a removable base. Press the dough into the pan and pinch the edges. Cut off any overhanging dough and prick the bottom with a fork.
Step 5

Half-bake the crust for 5-7 minutes. Take the pan out of the oven and set it aside. Meanwhile, start preparing the filling by adding the ricotta cheese and granulated erythritol to a bowl and whisking to combine.
Step 6

Crack 2 eggs and separate the yolks from the whites. Add the whites to the bowl of a stand mixer and the yolks to the ricotta mixture. Add the sour cream, vanilla, lemon zest, and lemon juice to the mix.
Step 7

Whisk until smooth and set the bowl aside. Turn on your stand mixer and beat the whites to stiff peaks. Mix in half the whites into the cheese mixture.
Step 8

Gently fold the remaining egg whites until incorporated. Pour the mixture into to crust and smooth the surface with a spatula. Bake for 30-40 minutes, or until the center doesn’t jiggle when you shake the pan. If the pie starts browning too fast, cover the pan with aluminum foil.
Step 9

Take the pie out of the oven and allow it to cool for 30 minutes at room temperature. Cut the pie into 8 slices. Serve immediately or store in an airtight container in the fridge.