The Keto Ricotta Muffins Recipe is one of my favorite grab n go breakfasts — whether I’m on a diet or not.
This recipe is a happy game-changer for low carbers who often eat eggs at breakfast. It makes eggs a treat.
I originally found the Ricotta Muffins recipe on a forum post on ‘Three Fat Chicks’ back in 2007. (A fun site for low carb.) Over time I’ve tweaked it to my own tastes, of course. And tweaking is another great thing about this recipe. Once you’ve made it, you’ll begin to see how you can change things up to suit yourself.
My favorite is Sausage Maple, but all of them are good. The Italian-style ricotta muffins are yummy and there is even a chocolate version which is great if you are having a chocolate craving attack. And the basic plain vanilla ricotta muffins are reminiscent of cheesecake. Enjoy! Laura
Here are some more keto recipes you might like.
Keto Ricotta Muffins Nutritional Information:
Keto Ricotta Muffins Sweet or Savory
Ingredients
Basic Vanilla Ricotta Muffin:
- 2 cups full fat Ricotta Cheese
- 4 eggs
- ½ cup Splenda or to taste
- 1/2 tsp. vanilla
- 1/2 tsp orange zest opt
Variations
Chocolate Ricotta Muffins:
- Omit orange zest.
- Add 1 more egg and 4 T cocoa to batter.
- Bake as directed.
Savory Italian-style
- Omit sweetener and vanilla and orange zest.
- Add to batter:
- 4 Slices bacon cooked and crumbled
- 1 T Chopped sundried tomato in olive oil
- 4 medium mushrooms chopped
- 1 T fresh basil chopped
- ¼ tsp. onion salt
- ¼ tsp chopped garlic opt
- ¼ cup shredded parmesan
- ½ tsp Italian seasoning
- Bake as directed.
Country Maple Sausage
- Omit sweetener and vanilla and orange zest.
- Add to batter:
- 3 lite sausage patties Tyson’s, cooked and crumbled
- ¼ tsp. maple flavoring
- 3 T granulated Splenda
- 1/2 cup shredded cheddar cheese
- Bake as directed.
Instructions
- Heat oven to 400 degrees.
- Spray muffin pan with vegetable spray or lightly spritz paper liners, if using.
- Stir together ingredients in medium mixing bowl, until combined.
- Evenly divide batter into wells in muffin tin.
- Bake 25 to 30 minutes.
- Serve warm or cold. Keep leftovers in refrigerator in a tightly sealed container.
- Makes 12.
Thanks for this! Can’t wait to try them. I’m adding ricotta cheese to my grocery list.
Thank you so much! These were awesome. I made the chocolate variety.
So glad you enjoyed them!
If you use ricotta made from whole milk (instead of part-skim, as listed) each muffin is 1 carb each according to MFP!
Thanks for this tip!
I just made the basic vanilla ricotta muffins and I am calculating them to be about 10 net carbs each muffin?!?
Using the caloriecounts.com recipe form, i figure the vanilla muffins are about 82 calories and 4 carbs each including the splenda. I hope this helps.
I made the chocolate muffin, and decided to cut the sweetener
in half the next time I made them. They were much better, and
have a nice chocolate flavor without the after taste. I also added the orange zest because I like the chocolate and orange
combination. These muffins have been a great addition
to my morning eggs. They also taste great with a little whipped
cream on top, which is also low carb. Thank you very much for this
recipe. It has made my breakfast a lot more delicious!
Thank you so much. I recently bought a sweetener called ‘swerve’ that is supposed to be good for baking. (I hope it tastes good.) I will try a little less sweetener and the orange zest next I make the chocolate muffins.
Pingback: The Ricotta Muffins recipe makes up quickly, is low carb and can be sweet or savory. - Mimi Delicioso
Have you ever frozen these?
Yes I have. To thaw them I allow them to sit in the fridge overnight (covered) and rewarm them in the microwave for a few seconds.