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Keto Prosciutto and Ricotta Tarts

Keto Prosciutto and Ricotta Tarts

These tasty little Keto Prosciutto and Ricotta Tarts are so simple to make and are the perfect weekend brunch. I’ve also served these as a Keto appetiser when having friends for dinner. The Keto tarts have a light fluffy interior that is complemented perfectly by the crunchy prosciutto outer casing.

Before you scroll to the recipe, below I’ve tried to answer any questions you may have, including storage tips, sourcing ingredients and substitutions  

If you make this recipe please leave a review ⭐️⭐️⭐️⭐️⭐️

Keto Prosciutto and Ricotta Tart

Keto Prosciutto and Ricotta Tarts Summary

  • Ingredient tips
  • Recipe tips
  • Substitutions and sweetener tips
  • Storage tips
  • How many carbs in Keto Prosciutto and Ricotta Tarts?

Ingredients for Keto Prosciutto and Ricotta Tarts

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.

Head to the bottom of the page for the full recipe!

You will need:

Ricotta Filling

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.

Substitutions and Ingredient tips

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.

That makes a serving of 2 Keto Prosciutto and Ricotta Tarts the perfect Keto meal! You could also use bacon or another lower cost deli meat thinly sliced to replace the prosciutto and bring the price down.

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 Prosciutto and Ricotta Tart

Tips for making Keto Prosciutto and Ricotta Tarts

  1. PREHEAT Preheat the oven to 180C / 356F. 
  2. SPRAY 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. WHISK 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 Top with half a cherry tomato (you could use sundried tomatoes, but these are much higher in carbs!)
  5. BAKE Bake for 20 – 25 minutes until golden and the ricotta is set. Let stand for 5 minutes to cool slightly and firm up.
  6. SERVE Serve with a fresh green salad. 
Keto Prosciutto and Ricotta Tart

Storage tips

  • Fridge: Refrigerate it for up to three days.
  • Freezer: Individual tarts can be frozen and reheated in the oven, you’ll lose a bit of the crispiness from the prosciutto though so these are best served fresh.

How many carbs in Keto Prosciutto and Ricotta Tarts?

This recipe makes a total of 8 small tarts and the macros below are per tart. You’ll see they are just 1 gram of carbs per tart, making this a keto winner!

SAVE KETO PROSCIUTTO AND RICOTTA TARTS TO PINTEREST FOR LATER

Keto Prosciutto and Ricotta Tarts

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Keto Prosciutto and Ricotta Tart

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

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.

If you enjoyed this recipe, don’t forget to rate and review it or share on social media! ⭐️⭐️⭐️⭐️⭐️

Not sure how to start Keto? 

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Elaine

Hi Rachel, I made these tarts but there’s something in them that comes out really strong and overpowering. Don’t know if it’s the lemon zest or what, can’t put my finger on it. I used Woolies smooth ricotta 375g and all other measurements as per your recipe. Don’t know if it was the salt, only a teaspoon for the whole tub of ricotta, what do you think it could be? Thanks for any info, Elaine

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