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Did you know that you can turn savory ricotta into a low carb ricotta dessert? You can! Not only is my keto ricotta dessert recipe (keto berry dessert) super easy to make, but it’s also healthy and refined sugar-free! Low carb ricotta cheese dessert recipes are often loaded with sugar, but not this one! It’s the perfect ending to a low carb keto Italian dinner… or anytime you want a fresh and light dessert (which is all of the time, right?)
This refreshing low carb ricotta dessert is bound to become one of your new favorites!
How To Make Low Carb Ricotta Dessert
While there are many different ways to use ricotta cheese in desserts, I’m excited to share with you how to make keto berry dessert. It’s a healthier dessert that requires minimal effort or time. Let’s get started making this quick and easy Italian dessert:
- Combine ricotta cheese, heavy cream, lemon zest, powdered sugar, and vanilla in a blender until smooth.
- Spoon some ricotta mixture into the bottoms of some parfait cups. We’ll be layering this with berries.
- Keep alternating ricotta mixture and various berries until you reach the top. This is the fun part!
- Garnish with (sugar-free) whipped cream and more berries. I actually didn’t even sweeten my homemade whipped cream because the dessert is sweet, but you can sweeten it with your favorite sugar-free sweetener if you prefer.
That is all you need to make this low carb ricotta cheese dessert! It looks like it belongs in a fancy restaurant, but you actually made it right in your kitchen. Super easy and smooth!
Keto Berry Dessert Variations
You can easily make some variations of keto berry dessert. Here are some ideas to try:
- Mint – Add a few mint leaves to add a cool and refreshing flavor to the ricotta cheese dessert.
- Cinnamon – After the ricotta dessert is ready, give it a sprinkle of cinnamon.
- Nuts – Crush a few almonds, pecans or walnut and add a some on top. Adding nuts gives the keto berry dessert a nice crunch.
- Cocoa – Add in a tablespoon or two of cocoa powder to the ricotta cheese mixture. Perfect if you are craving a little bit of chocolate. It’s a subtle flavor, but you can always add more if you want!
What Is Ricotta Cheese?
Ricotta cheese is a smooth, creamy soft cheese used in many Italian recipes and desserts. It’s made from the whey of cows, goats, or sheep milk in most cases. What you buy in the grocery store is most likely made from cows, though.
Ricotta cheese has a natural sweet flavor (without any actual sugar, of course), which makes it ideal for this keto ricotta dessert recipe.
Is Ricotta Cheese The Same As Cottage Cheese?
While ricotta cheese and cottage cheese are similar, they aren’t the same thing. They do taste similar and even look a lot alike. While ricotta is made from leftover whey, cottage cheese is made from curds.
In many recipes, you can interchange ricotta cheese for cottage cheese, but for this simple Italian dessert, I think ricotta is a better fit. The texture is more smooth.
How Do You Store This Keto Ricotta Dessert Recipe?
Store this low carb ricotta cheese dessert in the refrigerator for 3-4 days. Simply cover the top of your berry dessert cups with plastic wrap.
Can You Freeze Low Carb Ricotta Cheese Dessert?
Yes, you can actually freeze this low carb ricotta cheese dessert. Many people don’t realize that ricotta cheese dishes actually freeze very well.
This healthy ricotta recipe will last in the freezer for 3-4 months. To serve, just put it in the fridge the night before or in the morning if you are serving it after dinner. You could even eat it frozen if you are craving ice cream!
More Low Carb Dessert Recipes
If you love this easy ricotta recipe, here are more keto desserts you’ll love:
- Easy Low Carb Keto Custard
- Best Keto Sugar-Free Chocolate Pudding
- Chocolate Peanut Butter Nice Cream
- Healthy Sugar-Free Low Carb Blackberry Cobbler
- Chocolate Sugar Free Dessert
Tools To Make Keto Ricotta Dessert
Tap the links below to see the items used to make this recipe.
- Blender – This is the heavy duty blender that will make just about anything smooth, plus it has a smaller jar that’s the perfect size for low carb ricotta dessert! We use this daily.
- Glass Trifle Bowls – These are the perfect dishes to display gorgeous ricotta cheese dessert recipes.
Keto Low Carb Ricotta Dessert Recipe
Keto Low Carb Ricotta Dessert Recipe
Learn how to make low carb ricotta dessert (keto berry dessert) in just 10 minutes. This easy keto ricotta dessert will become one of your new favorite ricotta cheese dessert recipes - no sugar needed!
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a blender, combine the ricotta, heavy cream, lemon zest, powdered sweetener, and vanilla. Puree until smooth.
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In 4 parfait cups, build alternating layers of ricotta whip and 1/4 cup (32 grams) of each type of berries.
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If desired, garnish with whipped cream and extra berries.
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Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1/2 parfait cup
Note: I used large parfait cups, so 1/2 is plenty filling for a dessert serving. You can use smaller ones (or fill larger ones halfway) if you want it to be more convenient to have an entire cup be a serving.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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71 Comments
Beryl ASH
0Can this be made in one large trifle bowl? Want to make it for a birthday party request for low carb dessert
Wholesome Yum D
0Hi Beryl, Yes, you could make it in a large bowl.
Susan
0This worked very nicely for breakfast, except for one thing: when I put the cheese and other ingredients in the blender it became very liquid. My solution was to add 2 cups of frozen mixed berries (blackberries, raspberries, blueberries), which restored the proper thickness, and then serve some additional fruit on top. By adding protein powder I ended up making it too sweet for my taste, but my husband loved it. Next time I would choose to mix it by hand, and just chop up the lemon zest.
Debbie
0Very easy to make and tasted so good for keto ice cream, 4th time making this recipe!
Delilah
0This was so simple and delicious! I felt it need a little bit of something else so I added some maple extract to the mix and once blended, I added some chia seeds and refrigerated it overnight. I love the texture and flavour and will definitely be making this sweet treat again!
Susan
0It seems to me that this could be really good breakfast, minus the sweetener (I don’t like a lot of sweet flavor, and if I used protein powder to increase the protein level, it has some stevia in it, so it would be plenty sweet. I’m always looking for good breakfast ideas, so thank you for inspiring me.
Karen Moore
0The information given is confusing regarding the number of servings — and thereby the macros per serving. On the recipe card, it says it makes 8 servings. But in the text of the directions, it says get out 4 parfait dishes. So does this recipe make 4 or 8? And are the macro values for 4 or 8?
Thanks for clarifying this.
Wholesome Yum M
0Hi Karen, Sorry this is confusing. This recipe serves 8 and the nutrition shown is for the 8 servings.
Devon
0This was delicious. I loved it. Great flavor. A perfect dessert. For me personally, I struggle with the texture of lemon rind. I don’t use it often but have tried it in 2 recipes now. I will have to try chopping it smaller or grinding it more somehow. Or maybe lessen the heavy cream a bit and use lemon juice?
Wholesome Yum M
0Hi Devon, If you don’t have one yet, try using a microplane to gather your lemon zest. It is a very fine texture and shouldn’t be noticeable in the final dessert. I hope this helps!
Deanna
0I must have done something wrong, my ricotta mix turned liquid. I used the exact ingredients listed in the recipe and mixed it up in my vitamix long enough to just blend ingredients. It was runny, so I saw in the comments that someone mixed it 3 minutes so I tried that but it was still runny. Currently it is in the fridge to see if it will set up.
Wholesome Yum M
0Hi Deanna, What was the state of your ricotta before adding to the blender? Was it dry like mine in the video or was it more watery? If your ricotta is watery, it would be best to drain off the excess liquid before using or skip the heavy cream in the recipe.
Bernadette
0So easy and delicious – I dumped the whole container of ricotta into the vitamix, added the other ingredients (substituting 1/4 cup plus 1 Tbsp of Truvia spoonable), maybe increased the lemon zest to 3 Tbsp and turned it on high for a total of about 3 min until smooth. Used short whisky style glasses – layer of almost thawed frozen blueberries, then the cream, then fresh blackberries, then cream, then a single strawberry on top. Rave reviews from non-keto guests as well as my 13 year old.
Paula
0Why can’t I tap on the P to save directly to Pinterest any more? I have noticed for the past month or so, when I attempt to save a recipe, it opens a new window asking to sign into Pinterest from the web. It used to just open Pinterest and ask which board I want to save to.
Not a great experience.
Wholesome Yum M
0Hi Paula, I am sorry you are experiencing this issue. The button should link directly to your Pinterest account, but you must be logged in to Pinterest on whatever device you are using. Log in to your Pinterest account and then close the window (do not log out). You may need to refresh the page, but this should fix the problem.
Marty
0The ricotta mix felt a little grainy,
Wholesome Yum M
0Hi Marty, I’m sorry this didn’t suit your tastes. If you have a high powered blender, that will give you the creamiest result for this recipe.
Nancy B Knowles
0I might have done something wrong. I made the dessert the afternoon before I served this to my company and found that it got liquidy on the top, It almost seemed as though the whipped cream had separate from the rest of the ingredients. Not sure what I might have done wrong. The flavor was fine, though. Help???
Thank you, Nancy
Wholesome Yum M
0Hi Nancy, It sounds like a small amount of whey separation occurred here. That is normal. The liquid just needs to be stirred back in.
AnnScott Snead
0I substituted fresh peaches for the berries..yum!!! Tasted like home churned peach ice cream!
SANDRA JEFFREY
0I have NO experience with the KETO LIFESTYLE except through friends who’ve had amazing success with losing weight and staying super healthy at that same time. I’m kind of at the opposite end of the spectrum as I don’t tend to put on weight easily. It’s a genetic thing!!! My Grandma and Mom were both the same. But I have an amazing daughter-in-law who is thrilled with the results of living KETO. We celebrated her Birthday with a full Keto Brunch with Family that included this Dessert! Everyone RAVED about how delicious it was. I am crazy about PRESENTATION when it comes to cooking and honestly I chose this dessert based on how BEAUTIFUL it looks. LOL Thanks for the PERFECT combination of HEALTHY, YUMMY and BEAUTIFUL all at the same time!!! 10/10 from this entire family.
Barbara
0Excellent! We added a splash of amaretto (shh). Would definitely make for a company dessert. We ate it in stemless wine glasses, and it was very pretty 🙂
Sheryl
0how long will this keep in the refrigerator?
Wholesome Yum M
0Hi Sheryl, This dessert will keep in the fridge for several days. If you would rather store it long term, it will freeze nicely as well.
Sandy
0OMG! SO good! Just had a small portion for breakfast. Much better than paying the extra cost for sugar-free yogurt & so much tastier.
Julie Ekholm
0Can regular cottage cheese be substituted for the ricotta cheese?
Wholesome Yum M
0Hi Julie, Cottage cheese has a bit of a distinctive flavor and higher carb. As long as you are fine with that, then the recipe will still work.
Rachael
0I made a mini pie base using the almond pie crust, topped it with this ricotta filling then drizzle with roasted strawberries and rhubarb. It was delicious.
Rayna
0my husbands fav dessert! Even the non keto peoples loved it! Definitely my go to dessert at dinner parties!
Gail Lesnick
0Could you use 1/2 and 1/2 instead of heavy cream? Looking at making this tonight 🙂
Wholesome Yum M
0Hi Gail, Yes you can use half and half in place of heavy whipping cream, however, it will change the macros of the final dish. Enjoy!
Carmen Banks
0I had some Ricotta cheese that I needed to use so I decided to make this recipe. Although I wasn’t exactly sure how to calculate 1 1/2 lb to cups, I guesstimated using the Ricotta that I had which was about 24 oz. It turned out delicious!!! I also used an emulsifier instead of a blender. I didn’t want to have to scrape off the sides because I didn’t want to waste any of this deliciousness. I used strawberries, blueberries, and blackberries. OH MY–DELISH!!!! Thanks so much for putting this recipe out there for us.
Jonel
0You are awesome!!!! Luv every recipe. New to keto, trying to get my husband on board. With these recipes I think it will be easy. Can’t wait to try them. Super excited for this lifestyle change. Thank you, thank you, thank you!!! I’m excited.
Jay Bursky
0Maya, this recipe looks great. I do have a question. The nutrition indicates that there are 4 grams of sugar. Since the sugar added to the recipe is from artificial sweeteners, then I am assuming that the 4 grams of sugar are from the fruit itself. Assuming that is true, what can be done to reduce the amount of sugar? Reduce the amount of fruit? Is there anything else I am missing that can reduce the sugar?
Thanks in advance for your response.
Wholesome Yum A
0Hi Jay, a small amount of sugar comes from the ricotta, but you’re correct. Reducing the berries is the best way to reduce the sugar.
Valerie Lane
0Tastes like a cannoli! Yum!
Justin
0I doubled the lemon zest and skipped the berries and whipped cream and it made a decent lemon pudding.
Suzy
0This looks absolutely wonderful! Will be trying this soon and I’m sure it will be a family favorite all summer long!
Suzy
0Wow! This dessert was everything and more that I hoped for! Will be making it again!
Toni
0This is such a gorgeous dessert for Fourth of July!! Yummy!!
Nicolas Hortense
0Wow nice!! It is amazing how simple this is!! Loving that beautiful creamy ricotta mixture, so tasty!!
Veena Azmanov
0I love the presentation to this amazing dessert. I love it.
Alina
0I usually use Mascarpone for similar desserts, but your combination of ricotta and vanilla makes we want to try! I love that you just blended it, so easy! I need to try it with mint. Oh, so good for a lazy summer weekend!
Shiho
0Looks delicious! and so intrigued to make this. I was wondering if I could replace ricotta with mascarpone ?
Wholesome Yum
0I haven’t tried that, Shiho, but it should work!
Louanne Campbell
0I just made this. I bought the extra creamy ricotta. I don’t have one of those blenders, so I whisked it. It’s fine for me, but still a bit grainy for my hubby. Is this just a ricotta texture thing, or would the blender have eliminated it? The flavors are wonderful, though!
Wholesome Yum
0Hi Louanne, did you use powdered erythritol in the recipe? A granulated version would have made a texture like you described. Otherwise, blending is the next best way to avoid graininess.
Monica Davis
0I love that this is gluten free! Great for summer!
Taylor
0YUM!!!! What a perfect summer dessert! Sweet and refreshing!
Sara Welch
0This is the best treat for summer! So refreshing and comes together quickly too! Delish!
Julie Evink
0I always want a sweet ending to my dinner so I tied this to keep in line with my meal plans and I was blown out of the water. I can’t wait to eat it again!
Julia
0I love using ricotta to make desserts! And this one is so easy to make – perfect for the summer!
Carrie
0This is so pretty – I love desserts made with ricotta – so creamy! Will be sharing with my keto friends too!
Ivana
0This looks so perfect for an after-dinner dessert! Saving for tonight!
Lisa
0Such a tempting and gorgeous dessert. Ricotta is a great idea for that filling and the berries are so seasonal and bright.
Jen
0This was so creamy and delicious! I would’ve never thought about making a dessert from it but it was so good.
Mikayla
0Trifles are such a lovely way to use seasonal fruit like those fantastic berries! Plus a sweet ricotta? Big YUM, it was amazing!
Krissy Allori
0I love finding new keto recipes! This was amazing!
Lyndsay
0This was my first time making a dessert with ricotta and I’ll definitely be using it again! It’s so creamy and delicious! Thanks for the easy and delicious recipe 🙂
Beth Pierce
0What a delicious dessert! So fresh and light and easy too!
Alyssa
0This was such a delish dessert and so easy to make! Thanks!!
Micki
0I love that this is so high in protein! As a vegetarian, it’s sometimes hard to find high protein snacks, but this keto ricotta dessert is absolutely perfect (and delicious, too).
Kate
014 net carbs per serving? That’s pretty high for a keto dessert.
Maya | Wholesome Yum
0Hi Kate, Thanks for pointing that out – there was a miscalculation in the number of servings and it has been corrected. This makes 8 servings, with each 7 net carbs.