Baked Ricotta Raspberry Puddings
These Baked Ricotta Raspberry Puddings are made with creamy ricotta flavored with vanilla and studded with fresh, juicy raspberries.
Servings 4
Ingredients
- 1 ½ cups ricotta cheese, whole milk
- 12 fresh raspberries
- 1 whole egg
- ¼ cup allulose, or 3 tablespoons other sweetener
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- ½ teaspoon baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F.
- Add the ricotta, sweetener, egg, lemon zest, vanilla extract, baking powder and salt to a mixing bowl.
- Whip using a hand mixer for 2 minutes.
- Take 4 ramekins (I used 4 ounce) and spray the insides with coconut oil spray.
- Pour the batter into the ramekins, then gently place 3 raspberries on top of each.
- Bake for 30-35 minutes or until set. If you use ramekins that are more shallow, they won’t take as long to cook, so closer to 25 minutes and they should be done.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Baked Ricotta Raspberry Puddings
Amount per Serving
Calories
185
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Carbohydrates
4
g
1
%
Sugar
1
g
1
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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