Ricotta cheese is one of those products that doesn’t get enough love in our household… All of that changed practically because of this recipe! It is noatmeat (no oatmeal), but if you’re not in the kitchen during the whole cooking process, I think you’d have a hard time figuring out whether I actually put oats in there or not (which is because of the curdy cottage cheese :). The end-result is soft, creamy, and sweet with a touch of acidity because of the strawberry + cinnamon combo. All in all, it’s great comfort food!
And comfort food is really the name of the game here. It’s a yummy after-dinner dessert that’s been a real hit with my friends and family. I also don’t mind it reheated for a indulgent, albeit light, breakfast. I should warn you though, that for a fairly small serve, it’s relatively high in net carbs – coming in at 8 grams. So, it’s best had on days where you’re very low carb with your other meals, or on days where you’re not so worried about going a little over your carb limit.
What substitutions can you make?
Cottage and Ricotta: You could probably get away with using only one of them for the recipe, but a mix of the two is optimal. The Ricotta gives the it the amazing creamy and rich flavor. In fact, this noatmeal is right up there among my favorite keto ricotta recipes. And, the Cottage cheese is what gives the dish that nice oatmeal texture, so getting rid of that makes for a worse dish. Simply put, you can remove one of the cheeses, but you really shouldn’t.
How long will this keto noatmeal keeo?
If you don’t add the decoration (cinnamon, walnuts & strawberries), you can definitely expect the cheese / butter mixture to last for a few days in the fridge. Keep in mind that it’s definitely worth it to heat it up before serving as it improves both the texture and taste of the dish.
See also: Keto Ricotta Lasagna
Keto Noatmeal with Ricotta and Cinnamon
- 125 grams Ricotta cheese
- 85 grams Cottage cheese (4.5% is my preferred)
- 40 grams Butter (or ghee)
- 1 tbsp Erythritol powder (about 10-12 grams)
- 1 stick Real cinnamon (see notes)
- some Walnuts and a strawberry or two for decoration
- Mix the ricotta, cottage & butter in a medium saucepan
- Blend the erythritol (if needed, see above) and add it to the mixture
- Cook on low for 3 minutes until the butter melts and the textures become homogeneous
- Separate into two serving cups and garnish with some walnuts & strawberry slices on top
- Grate some cinnamon to finish everything off and serve warm