Keto Prosciutto and Ricotta Tarts

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!

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! 

Print

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 180C / 356F. 

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

% Daily Value*

Fat

 

5

g

8

%

Cholesterol

 

49

mg

16

%

Sodium

 

425

mg

18

%

Carbohydrates

 

1

g

0

%

Protein

 

4

g

8

%

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