Start your day or top off your dinner with this healthy baked ricotta. It’s naturally sweetened, packed with calcium and antioxidants that make the best menopause breakfast or dessert. This light and custardy recipe tastes like cheesecake without the crust and is one you will want to put on repeat.
Why you will love this baked ricotta recipe
- It is high in protein from ricotta cheese and egg
- It is flourless, grain-free and gluten-free
- It has a custard texture when it comes out of the oven but, as it sets up, feels more like a cheesecake without the crust
- It has a delicious blend of chocolate and lemon flavours, topped with coarse sea salt for balance
- I used pure cacao powder, which is sugar-free, and provides antioxidants
- It is a source of calcium for bone health in menopause
- It is naturally sweetened with maple syrup for better blood sugar and hormone regulation
- You can make it ahead and keep it in the fridge for days to enjoy as breakfast or dessert, warm or cold
- It tastes like chocolate pudding cake, but healthier!
Ingredients you will need
- 2 cups ricotta cheese
- 1 organic egg
- Juice from 1/2 lemon, plus zest
- 3 Tbsp pure cacao powder (not hot chocolate powder!)
- 1 tsp pure vanilla extract
- 3 Tbsp pure maple syrup
- Coarse sea salt to taste
Optional add-ins
- Shredded coconut
- Raspberries
- Chia seeds
- Shaved dark chocolate or chopped chocolate chips
- Chopped pistachios like I did in this no-bake version of Chocolate Ricotta Pudding
- Top with whipped coconut cream
How to make baked ricotta
- Preheat the oven to 350F
- Blend the ricotta cheese with the egg and lemon juice until smooth and creamy. Transfer the mixture to a large bowl
- Whisk in the cacao powder, maple syrup, vanilla and sea salt until everything is combined
- Use a spatula to transfer the mixture into the baking dish or ramekins and garnish with a sprinkling of coarse sea salt and lemon zest. Bake for 25 minutes
- Remove from the oven and let it rest for 20-30 minutes. I prefer to let it completely chill in the fridge before serving. This allows it to set up to a cheesecake texture while it cools. Garnish with more lemon zest and sea salt
If you love ricotta, try these healthy recipes next
Baked Ricotta with Blueberries and Lemon
Strawberry Cheesecake Smoothie
Healthy Baked Ricotta with Cacao and Lemon
This healthy baked ricotta is naturally sweetened, flourless, packed with calcium, protein and antioxidants that make the best menopause breakfast or dessert.
Servings 6
Calories 192kcal
Equipment
- 1 8×8 baking dish or 4-6 small ramekins, or 6×9" dish
- measuring cups and spoons
- mixing bowl
- whisk
- Blender
- spatula
Ingredients
- 2 cups ricotta cheese
- 1 organic egg
- Juice from 1/2 lemon plus zest
- 3 Tbsp pure cacao powder not hot chocolate powder!
- 1 tsp pure vanilla extract
- 3 Tbsp pure maple syrup
- Coarse sea salt to taste
Instructions
- Preheat the oven to 350F
- Blend the ricotta cheese with the egg and lemon juice until smooth and creamy. Transfer the mixture to a large bowl
- Whisk in the cacao powder, maple syrup, vanilla and sea salt until everything is combined
- Use a spatula to transfer the mixture into the baking dish or ramekins and garnish with a sprinkling of coarse sea salt and lemon zest. Bake for 25 minutes
- Remove from the oven and let it rest for 20-30 minutes. I prefer to completely chill it in the fridge before serving. This allows it to set up to a cheesecake texture while it cools. Garnish with more lemon zest and sea salt before spooning into 6 bowls
Nutrition
Calories: 192kcal | Carbohydrates: 12g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 69mg | Sodium: 82mg | Potassium: 171mg | Fiber: 1g | Sugar: 7g | Vitamin A: 409IU | Vitamin C: 5mg | Calcium: 192mg | Iron: 1mg
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