If you have had Weight Loss Surgery, you’ll know that baked ricotta is something that is easy to eat! ❤ This Sweet Baked Lemon Ricotta recipe is a family favourite. Try it today and enjoy a high protein, bite sized, great substitute for cheesecake. We love it!
1 cup Ricotta
4 Scoops of Tasteless Protein
The rind of one lemon
2 Tablespoons Monk Fruit Sweetener
2 Large Eggs
Pre-heat oven to 180 degrees.
Combine the Ricotta, Tasteless Protein, Sweetener and the Eggs.
Mix all of the ingredients together until well combined.
Grate the lemon rind onto the top of the mixture and mix to incorporate it.
Pour the mixture into muffin rounds or squares that have been sprayed with cooking spray.
Bake for 20 minutes or until each Baked Ricotta is lightly golden!
Remove from the oven and allow to cool then gently remove from your muffin pan.
Serve with your favourite yoghurt and some sugar free syrup!
Recipe makes 6 – Macros per 54 gram serving
Carbs 3 grams
Protein 12 grams
Fat 4 grams