• Maria Fernanda López

Blueberry Chocolate Ricotta Pies (Heka Good Foods Recipe, Keto and Gluten Free)


This recipe was the perfect call for summer, since we are in the mood for all those no bake recipes and all the berries on season... this recipe just came to beat that summer heat and those sweet cravings.


This is a simple and delicious recipe, who's in for a simple low carb and keto friendly pie recipe featuring some of the favorites? And by favorites I mean Heka Good Foods Keto bars, they have been crushing the keto game hard on Instagram!


I love hosting giveaways with Heka Good Foods and my community is digging them for good reasons; these bars are Keto Certified. This certification proves that the product is made with clean real ingredients, no artificial junk and they have been scientifically proven to keep you in ketosis.


And as a nutritionist I now that importance of buying and eating quality products that nourish our bodies. This is what I call functional foods, and Heka Good Foods is one of them.


In tis recipe I decided to add some of their Blueberry Muffin Keto bar to make this seasonal, the ingredients on this bar are: Almonds, Allulose, Whey Protein Isolate, Soluble Tapioca Fiber, Erythritol, Cocoa Butter, Natural Flavor, Dried Blueberries, Sunflower Lecithin, Sea Salt.


That's it and for each bar: 24G Carbs - 7G Fiber - 4G Erythritol - 12G Allulose = 1G Net Carb.

Read more about these bars on my full review on THIS POST!


That's just amazing! Do we need any more reasons to love these? I guess not! I yes, the taste is also the best. No protein-ish flavor, no weird after taste, no bloating. THESE ARE THE BEST. And they just cake the perfect topping for this recipe!


You are going to love this recipe, because it's fail proof! Using clean and simple ingredients here. There's a delicious crust made from only coconut flour, monk fruit and almond butter. Coconut flour is my favorite low carb flour when it comes to fiber and price!

The filling is made from ricotta cheese, or you can use farmers cheese. My nutritional recommendation is to always get the ones made from grass-fed cows. To get more nutrients and support companies that care about animals as well.



The toppings, well of course, Heka Good Foods Keto Bar - Blueberry Muffin and some low carb and dairy free chocolate from Joyà, my current favorite because this is the real deal! The overall sweetness came from granulated monk fruit, one of my preferred sugar replacements since this is made from natural sources, it doesn't have a weird after taste and I also get a discount code by using PURELYHL.


The process is also super simple, we are only baking the crust for a couple of minutes. A blender for the filling and just a knife to chop the chocolate and the keto bars.


Here's what you'll need:

  • One mixing bowl

  • One mixing spoon

  • Blender or immersion blender

  • Knife

  • Silicone muffin container or 12

These are a freezer recipe, since the filling is like cheesecake/ice cream like, they will be definitely be better stored in the freezer. Just the perfect snack for meal prep, ready to have on hand whenever you want!


Also, this recipe is:

  • Gluten free

  • Keto

  • Low Carb

  • Grain Free

Each little pie (the recipe makes 12), has 179 kcal, where fat is 12g, total carbs is13.2g, fiber: 8.4g making a total net carbs of 4.8g, and protein of 7.8g! All nutritional information is always provided at the end of my recipes!


Anyways, I hope you enjoy this recipe! Save, pin, bookmark and share this recipe! Have a great day!


With love,

Maria


Try more recipes here


- White Chocolate Raspberry Lemon Ice-Cream

- Double Chocolate Avocado Tarts

- The BEST Mocha Crunchy Bars

- The Best Keto Cookies N' Creme Pies

Blueberry Chocolate Ricotta Pies

By María Fernanda López

Serves 12


Ingredients

Crust

Filling

  • 2 cups (300g) of ricotta cheese

  • 1/4 cup of almond milk

  • 1/2 tsp of cinnamon

  • 1/4 cup of granulated monk fruit

Toppings


Method

  1. Preheat the oven at 350F.

  2. In a bowl mix the ingredients for the crust.

  3. Divide the dough into twelve silicone muffin cups and press well.

  4. Bake for 18 minutes.

  5. While that's baking mix the ingredients for the filling using an immersion blender or a blender. Make sure there are no lumps left.

  6. Once the crust is baked and cooled top with ricotta cheese filling.

  7. Finally add the chopped bars and chocolate.

  8. Freeze for 3-4 hours.

  9. ENJOY!

Nutritional Information (per serving 179 kcal)

Fat: 12g

Carbs: 13.2g

Fiber: 8.4g

Net Carbs: 4.8g

Protein: 7.8g

This post contains affiliate links.

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