Keto lemon ricotta cream

Keto lemon ricotta cream with lemon zest and soft butter. A lovely chilled low-carb dessert that tastes really fresh thanks to the citrus.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 300 kcal per serving
• Protein: 12 g
• Fat: 26 g
• Carbs: 4 g

Ingredients

• 250g ricotta
• 2 tbsp butter
• 1 unwaxed lemon
• 1 pinch of salt

Method

You’ll need: hand mixer · chopping board · knife · mixing bowl · grater

1. Leave the butter at room temperature until soft.
2. Wash the lemon in hot water and finely grate the zest with a fine zester.
3. Halve the lemon and squeeze out one tablespoon of juice.
4. Put the ricotta, butter, lemon juice and zest in a mixing bowl.
5. Beat everything with an electric mixer on the highest setting for 2 min, until light and airy.
6. Divide the cream between glasses and serve lightly chilled.

Good to know

Ricotta is a real all-rounder in keto cooking. Whipped with lemon, this dessert is very reminiscent of a delicate, chilled tart filling.

Swaps

Ricotta → mascarpone (makes the cream even richer and rounder, but lowers the protein content).

Cooking tips

Always use an unwaxed organic lemon for the zest. Conventional lemons are treated with preservatives and wax.

Storage

Keep the cream in the fridge. Because there's no starch to bind it, a little whey may separate after two days.

Allergens

Contains milk. Completely nut-free and gluten-free.