Keto Prosciutto and Ricotta Tarts

These simple tarts are ready in 25 minutes and combine delicious, salt prosciutto with a light fluffy ricotta filling. Perfect for lunch, brunch or dinner!

The Creator Of This Recipe Is Rachel

Servings 8 mini tarts

Ingredients

• 8 slices prosciutto about 120 grams

• olive oil spray

• 3 cherry tomatoes

Ricotta Filling

• 375 grams smooth ricotta

• 2 eggs

• 1 teaspoon salt

• 3/4 teaspoon pepper

• 1/3 cup grated parmesan

• 1 tablespoon dried parsley

• 1 teaspoon garlic powder

• rind of half a lemon, finely grated

Instructions

1. Preheat the oven to 180 degrees C.

2. Spray a muffin tin with olive spray and line 8 cups with the prosciutto slices. Use your hands to squish together any tears to create the cups.

3. In a small bowl, whisk together the ricotta filling ingredients together until smooth. Spoon the mixture into each of the prosciutto cups, about 2 tablespoons per cup.

4. Top with half a cherry tomato (you could use sundried tomatoes, but these are much higher in carbs!)

5. Bake for 20 – 25 minutes until golden and the ricotta is set. Let stand for 5 minutes to cool slightly and firm up.

6. Server with a fresh green salad.

Nutrition Facts

Amount Per Serving

Calories 70 Calories from Fat 45; % Daily Value*, Total Fat 5g 8%; Saturated Fat 2g 10%; Cholesterol 49mg 16%;Sodium 425mg 18%; Potassium 61mg 2%; Total Carbohydrates 1g 0%; Protein 4g 8%