These tasty little Keto Prosciutto and Ricotta Tarts are so simple to make, and are the perfect weekend brunch.

Using prosciutto to form little cups in a muffin tin make these easy to clean up afterwards.

You could definitely use bacon or another cured meat, but the pliable nature of prosciutto means you can mould it into a cute little cup and it gets perfectly crispy in all the right places.

There aren’t many Keto Prosciutto recipes out there because we all know it is expensive, but just 8 thin slices here goes a long way to make 8 adorable little tarts.

Ricotta gets forgotten a lot on the Keto diet. I use Woolworth Smooth Ricotta in this recipe, and for the whole tub (375 grams) it is 39 grams of fat, 33 grams of protein for a total of 7.5 grams of carbs.

That makes a serving of 2 Keto Prosciutto and Ricotta Tarts the perfect Keto meal!

I serve mine with some fresh green salad leaves or baby basil leaves with a bit of olive oil and lemon juice for a tasty, fresh side.

This recipe first came to me on a lazy Sunday with a hungry belly, but why not make a batch and have them all week for lunches?

Keto Make Ahead Lunch Ideas

If you’re looking for other great lunch ideas, you might like these:

Keto Lunchbox Slice

Keto Chorizo Frittata with Broccoli

Keto Cheese and Bacon Bread

SAVE TO PINTEREST FOR LATER

Enjoy!

4 from 2 votes

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Keto Prosciutto and Ricotta Tarts

These simple tarts are ready in 25 minutes and combine delicious, salt prosciutto with a light fluffy ricotta filling. Perfect for lunch, brunch or dinner! 

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 8 mini tarts

Calories 70 kcal

Ingredients

• 8 slices prosciutto about 120 grams
• olive oil spray
• 3 cherry tomatoes

Ricotta Filling

• 375 grams smooth ricotta
• 2 eggs
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/3 cup grated parmesan
• 1 tablespoon dried parsley
• 1 teaspoon garlic powder
• rind of half a lemon, finely grated

Instructions

1. Preheat the oven to 180 degrees C. 

2. Spray a muffin tin with olive spray and line 8 cups with the prosciutto slices. Use your hands to squish together any tears to create the cups.

3. In a small bowl, whisk together the ricotta filling ingredients together until smooth. Spoon the mixture into each of the prosciutto cups, about 2 tablespoons per cup. 

4. Top with half a cherry tomato (you could use sundried tomatoes, but these are much higher in carbs!)

5. Bake for 20 - 25 minutes until golden and the ricotta is set. Let stand for 5 minutes to cool slightly and firm up.

6. Server with a fresh green salad. 

Nutrition Facts

Keto Prosciutto and Ricotta Tarts

Amount Per Serving

Calories 70 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 2g 10%

Cholesterol 49mg 16%

Sodium 425mg 18%

Potassium 61mg 2%

Total Carbohydrates 1g 0%

Protein 4g 8%

Vitamin A 2.5%

Vitamin C 2.1%

Calcium 5.5%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.