Healthy Baked Ricotta with Cacao and Lemon

dish filled with baked ricotta cheese with cacao and lemon zest

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.

Course Breakfast

Cuisine Italian

Keyword flourless, healthy dessert, high protein breakfast, ricotta cheese

Prep Time 10

Cook Time 25

Rest Time 20

Total Time 55

Servings

Calories 192kcal

Author Jen Casey, Holistic Nutritionist

Equipment

1 8x8 baking dish or 4-6 small ramekins, or 6x9" 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