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Low Carb Baked Ricotta And Candied Pecans
How to Make It
Step 1
Preheat the oven to 350 degrees Fahrenheit and lightly grease 2 medium ramekins with butter.
Step 2
Add the ricotta, egg, cream, 1 tablespoon of lakanto syrup and the vanilla to a mixing bowl. Beat together to combine until smooth.
Step 3
Divide the mixture evenly between the two buttered ramekins.
Step 4
Transfer to the oven to bake for 25 minutes until lightly golden.
Step 5
Whilst the cheese is baking, add the pecans to a small pan along with 1 teaspoon of lakanto syrup and the cinnamon. Turn the heat to low/medium and toast the nuts until fragrant. Stir often to ensure they are well coated in the syrup.
Step 6
Allow the cheese to cool a little before carefully turning out onto a serving plate. Drizzle with the remaining syrup and top with the candied pecans to serve.
Ingredients
- Ricotta cheese, whole milk – 9 oz
- Maple Flavored Syrup by Lakanto – 2 tablespoon
- Egg Whole Raw – 1 medium
- Whipping cream, extra heavy/gourmet, not whipped – 1 tbsp
- Vanilla extract – 1 tsp
- Maple Flavored Syrup by Lakanto – 2 tablespoon
- Butter, unsalted – 1 tsp
- Cinnamon, Ground – 0.5 teaspoon
- Pecans, raw – 0.25 cup, halves
