Description
Sweet, creamy, and packed with flavor — this roasted strawberry and whipped ricotta toast is a delicious breakfast or snack idea that’s keto-approved and loaded with protein!
Ingredients
For the Toast Base (Keto):
2 slices of keto bread , toasted
OR 1 cup ricotta cheese , lightly mashed (for no-bread version)
For the Whipped Ricotta:
8 oz ricotta cheese (full-fat for best texture)
¼ cup heavy cream or full-fat canned coconut cream
1 tbsp powdered erythritol or monk fruit sweetener
½ tsp vanilla extract
Pinch of salt
Optional: 1 tbsp Greek yogurt or lemon juice for brightness
For the Roasted Strawberries (Sugar-Free Option):
½ cup fresh strawberries, halved
1 tbsp powdered sweetener (erythritol or allulose)
½ tsp balsamic vinegar or lemon juice
½ tsp cinnamon
¼ tsp vanilla extract
Pinch of salt
Instructions
Make the Whipped Ricotta:
In a bowl, whip ricotta cheese with a hand mixer or blender until smooth and slightly fluffy.
Add heavy cream , powdered sweetener , vanilla , and salt . Mix well until light and smooth.
Taste and adjust sweetness or add a splash of lemon juice for tangy balance.
Roast the Strawberries:
Toss strawberries with sweetener , balsamic or lemon juice , cinnamon , vanilla , and salt .
Spread on a parchment-lined baking sheet and roast at 350°F (175°C) for 10–12 minutes until tender and caramelized. Let cool slightly.
Assemble:
Spread a thick layer of whipped ricotta over warm keto toast .
Top with roasted strawberries and a sprinkle of extra cinnamon if desired.
Optional: Drizzle with melted sugar-free dark chocolate or top with crushed almonds or pecans for crunch.
- Prep Time: 5 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 2
- Calories: 200–240 (varies by ricotta and sweetener choice)
- Fat: 12g
- Carbohydrates: 4g
- Protein: 12g