Sweet Ricotta Pie*

Oh, you will not miss a bit with this low carb pie. It is utterly perfect just as it is.

The possibilities are endless in terms of turning this into a show stopper for company. Just add any topping you wish, from whipped cream, to a fruit compote, chocolate shavings to peppermint pieces. Just anything will do.

INGREDIENTS:

1 ½ cups almond flour, sifted

• 3 tablespoons sugar substitute, I used Swerve
• ¼ teaspoon salt
• ¼ cup butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 4 eggs, beaten
• 1 teaspoon vanilla extract
• 15 ounces ricotta cheese
• 1 tablespoon coconut flour
• 1 cup sugar substitute, I used Swerve
• 2 tablespoons xylitol

INSTRUCTIONS:

1. In deep dish pie plate, mix together almond flour, 3 tablespoons equivalent sugar substitute and 1/4 teaspoon salt.
2. Pour in butter, 1 egg and 1 teaspoon vanilla.
3. Mix until dough forms.
4. Press into pie plate. Bake at 350 degrees F for 10 minutes.
5. Set on rack to cool slightly.
6. In a large bowl mix 4 beaten eggs, 1 teaspoon vanilla, ricotta cheese, coconut flour, 1 cup equivalent sugar substitute and 2 tablespoons xylitol.
7. Beat until smooth.
8. Pour into crust and bake at 350 degrees F for 45 minutes or until lightly browned and firm.

SERVES: 8

NOTES: plain or fancy this will work. If you wish you might also work with changing the vanilla out and substituting some other flavoring, and then making a topping that compliments that. 

SOURCE: Lo Carb Yum