Keto Prosciutto and Ricotta Tart
3.6 from 5 votes

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


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


  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 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 49mg16%
Sodium 425mg18%
Potassium 61mg2%
Carbohydrates 1g0%
Protein 4g8%
Vitamin A 125IU3%
Vitamin C 1.7mg2%
Calcium 55mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.