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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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
Hi Elaine, that’s really interesting. I imagine it could be two things: if the lemons were a bit out of season or dry, the zest could be bitter and coming out strong. The other thing could be the ricotta, I generally avoid the woolies and coles brands for cheeses as they don’t have great flavour, and since the majority of this recipe is ricotta it could be that too. If you have a deli near you, you could try their ricotta.