Keto Baked Ricotta Pie | 4 Ingredients

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Keto Baked Ricotta Pie

Serves 6 serves


  • 425 grams fresh whole-milk ricotta
  • 2 large eggs
  • 100 grams Parmesan cheese grated
  • 2 tablespoons fresh thyme leaves


  • Preheat the oven to 180°C.
  • Line a 20cm cake tin with baking paper.
  • Place all ingredients into a large bowl and season with sea salt and cracked pepper.
  • Whisk with a fork until well combined
  • Pour the mixture to the tin and bake until golden brown, 25 to 30 minutes.
  • Cool slightly before slicing to serve

Recipe Notes

Serving Suggestion: Serve with a fresh Garden Salad dressed with this simple Lemon Dressing: Place ¼ cup each of fresh lemon juice (roughly 2 lemons) and EVOO + 2 teaspoons Dijon mustard into a jar. Season with 1/4 teaspoon sea salt and 1/3 teaspoon cracked pepper and shake well. Refrigerate for up to one week; shake before using.
Nutrition Facts
Keto Baked Ricotta Pie
Amount Per Serving
Calories 176 Calories from Fat 101
% Daily Value*
Fat 11.2g17%
Saturated Fat 7.1g44%
Sodium 370.5mg16%
Carbohydrates 2.5g1%
Fibre 1.3g5%
Sugar 1.5g2%
Protein 14.7g
Kilojoules 735.5kJ8%
* Percentage based on 2000 calorie diet daily value.

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Kim McCosker


I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx

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