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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19 thoughts on “Recipe: Ricotta Puffs

    1. Lori Post author

      I think cottage cheese would work fine, but you would probably need to blend it to make it more smooth.

  1. Lynn Haraldson

    Mmmhmmm…I love how you’ve combined two of my favorite foods in a way I never would have imagined: ricotta and pecans 🙂 Mine, I know, will not turn out as pretty as yours, but I’m gonna try!

  2. Helen

    As I was reading I was thinking you could add little pieces of chopped ham to those, or some scallions or other herbs and make them savory and then you said it! That definitely looks like a recipe to put on my try list.

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