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 Chorizo Frittata with Broccoli
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!
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
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Preheat the oven to 180C / 356F.
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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.
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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.
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Top with half a cherry tomato (you could use sundried tomatoes, but these are much higher in carbs!)
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Bake for 20 - 25 minutes until golden and the ricotta is set. Let stand for 5 minutes to cool slightly and firm up.
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Server with a fresh green salad.
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