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Recipe: Ricotta Puffs

So I jumped into my grain-free challenge with an interesting recipe for breakfast.  I got it from the The Perfect 10 book and adapted it for me.

Super easy and no fancy ingredients (aka no coconut flour – surprise!).


  • 2 eggs
  • 1 cup of part skim ricotta cheese
  • 2 teaspoons of honey (or other sweetener)
  • 1/2 teaspoon of vanilla
  • 1 ounce of pecans, toasted and chopped

Preheat oven to 350 F.  Or you could use the toaster oven, which I did so I wouldn’t heat up the kitchen.

Take the pecans and put them in the microwave for about a minute.  This will toast them without the fuss and muss. Set aside to cool while you assemble the other ingrediets.

In a medium bowl, mix the eggs and the ricotta:

Chop the nuts.  Then add those to the ricotta mixture along with the honey and the vanilla.

Mix well and divide evenly among a 6 muffin cup tin.  See how quick and easy this is?? I recommend getting a 6 cup tin to use in a toaster oven.  It’s so convenient!  I put about 1/4 cup of batter in each compartment.

Bake at 350 for 20 minutes until puffed and set.

Note – they will fall once they come out of the oven, so don’t worry.

They are sort of a cross between a souffle and a cheesecake.  Not very sweet, just delicate.  They went perfectly with blueberry sauce:

The original recipe called for agave and also for 1/2 an ounce of parmesan cheese, but I didn’t think the sweet/savory of that would be so good – so I left it out.  I think you could leave out the sweetener and make these savory as well.

Nutritional Stats:

Per puff:  133 calories, fat 9.5 g, carbs 6.5 g, fiber 0.5 g, protein 7 g.

I think these might be quite portable.  I have the others stored in the fridge and will see how they are 2nd day.

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