This sweet ricotta pie is a delicious recipe that is a must try. Great to make during the holiday season or whenever your craving something rich. In deep dish pie plate, mix together almond flour, 3 tablespoons equivalent sugar substitute and ¼ teaspoon salt. Pour in butter, 1 egg and 1 teaspoon vanilla. Mix until dough forms. Press into pie plate.
This is a low-carb, lower-calorie version of a lemon ricotta Italian Easter pie. It is also sometimes called a ricotta cheesecake. This is a crustless "pie" but is very similar in flavor and texture (minus the crust) to traditional versions.
Preheat oven to 180°C (160°C fan-forced). Heat olive oil in a pan at low-medium heat. Add onion and cook until translucent. Add silverbeet and cook, stirring often, until wilted. Season with salt, pepper and nutmeg. Turn off heat. Let cool down slightly, then mix in ricotta, Parmesan/Pecorino and whisked egg.
This is a crustless "pie" but is very similar in flavor and texture (minus the crust) to traditional versions. The ricotta cheese in this recipe adds protein and a source of calcium, making it a bone-building ingredient that helps you get your three recommended servings of dairy. 1