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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! 
3.50 from 6 votes
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
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
 

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

Nutrition

Calories: 70kcalCarbohydrates: 1gProtein: 4gFat: 5gSaturated Fat: 2gCholesterol: 49mgSodium: 425mgPotassium: 61mgVitamin A: 125IUVitamin C: 1.7mgCalcium: 55mgIron: 0.4mg
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