Low-carb almond and ricotta tartlets

Simple low-carb almond and ricotta tartlets made with almond flour, ricotta and lemon. A low-carb dessert from the oven that needs no wheat flour and comes out lovely and moist.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 210 kcal per serving
• Protein: 11 g
• Fat: 15 g
• Carbs: 6 g

Ingredients

• 200g ricotta
• 80g almond flour
• 2 organic eggs
• 3 tbsp yacon syrup
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 small pinch of baking powder

Method

You’ll need: oven · grater

1. Preheat the oven to 180 °C (160 °C fan) and lightly grease small tartlet tins.
2. Mix the ricotta with the eggs, yacon syrup, lemon zest and vanilla extract.
3. Mix the almond flour with the baking powder and quickly stir it into the ricotta mixture.
4. Divide the batter evenly between the tins.
5. Bake the tartlets for about 25 minutes until golden brown and firm in the middle.

Good to know

Delicate ricotta tartlets with a hint of lemon and vanilla – all without white flour or refined sugar.

Swaps

Ricotta → quark (though it slightly changes the delicate texture).

Cooking tips

Leave the tartlets to cool completely before turning them out, as they're very fragile while warm.

Storage

Keeps in the fridge for up to 3 days.

Allergens

Contains milk (lactose), egg and tree nuts (almonds).

Frequently asked questions

How long do almond and ricotta tartlets keep in the fridge?

Keeps in the fridge for up to 3 days.