Italian Ricotta Pie with a Sweet Twist

 

Italian Ricotta Pie (Sugar-Free & Naturally Sweetened)

(A light and creamy dessert with a hint of citrus and vanilla)

Ingredients (Makes one 9-inch pie)

For the Crust:

1 ½ cups almond flour (or finely ground walnuts)

2 tablespoons coconut flour

¼ cup butter, melted

2 tablespoons powdered monk fruit or erythritol

½ teaspoon vanilla extract

For the Filling:

2 cups whole milk ricotta cheese

3 large eggs

½ cup powdered monk fruit or erythritol

1 teaspoon vanilla extract

1 teaspoon lemon zest (or orange zest for a twist)

½ teaspoon cinnamon

¼ cup heavy cream (or unsweetened almond milk)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.

2. Make the crust:

In a bowl, mix almond flour, coconut flour, melted butter, powdered sweetener, and vanilla until combined.

Press the mixture evenly into the pie dish and bake for 8-10 minutes, until lightly golden. Let cool.

3. Prepare the filling:

In a large bowl, whisk ricotta, eggs, sweetener, vanilla, lemon zest, cinnamon, and heavy cream until smooth.

4. Assemble & bake:

Pour the filling into the pre-baked crust and smooth the top.

Bake for 40-45 minutes, or until the center is set but slightly jiggly.

5. Cool & serve:

Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving.

Garnish with extra lemon zest, a sprinkle of cinnamon, or fresh berries.

Sweet Twist Ideas:

Add chopped dark chocolate (sugar-free) to the filling.

Stir in crushed pistachios for a nutty flavor.

Top with a drizzle of sugar-free berry compote.

Would you like a variation with a different flavor, like almond or espresso?