Name: Keto Almond Ricotta Breakfast Bake
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup whole milk ricotta cheese (room temperature); 2 large eggs (room temperature); 1/2 cup blanched almond flour; 1/4 cup grated Parmesan cheese; 2 tbsp chopped chives; 1/2 tsp baking powder; 1/4 tsp sea salt; 1/4 tsp black pepper; 1/2 tsp lemon zest; 2 tbsp olive oil (plus extra for greasing); 2 tbsp sliced almonds (for topping)

Keto Almond Ricotta Breakfast Bake

PickledThyme4296

This Keto Almond Ricotta Breakfast Bake delivers a morning treat that's rich, fluffy, and layered with savory notes. The combination of creamy ricotta, nutty almond flour, and Parmesan creates a tender, almost soufflé-like base, while sliced almonds add a delicate crunch on top. A hint of lemon zest and chives keeps each bite bright and fresh. Inspired by the importance of temperature control and room temperature ingredients, this bake rises perfectly and holds together with just the right amount of golden crispness. It’s a breakfast that feels indulgent but fits beautifully into a keto lifestyle.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Grease an 8-inch round or square baking dish with olive oil.
In a medium mixing bowl, whisk together the ricotta and eggs until smooth and fully combined.
Add almond flour, Parmesan, chives, baking powder, salt, pepper, and lemon zest. Mix gently until just incorporated; do not overmix to keep the texture tender.
Pour mixture into the greased baking dish and smooth the top with a spatula. Drizzle with 2 tbsp olive oil and sprinkle sliced almonds evenly over the surface.
Bake for 25-30 minutes, or until puffed, golden, and just set in the center. Remove from oven and let cool for 5 minutes before slicing.
Cut into wedges or squares and serve warm. Garnish with extra chives or a sprinkle of sea salt if desired.