Keto Baked Goat Cheese and Ricotta Custards Recipe
Cook Time: 50 Minutes
Phase: Phase 2
12 leaf Spinach Weis Markets, Inc.
0 3/16 cup, chopped ENGLISH WALNUTS Hy-Vee, Inc.
0 1/8 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
2 tbsp BASIL Casa Imports Inc.
3 tbsp Parmesan Cheese (Grated)
2 large Egg (Whole)
0 1/8 tsp SALT Morton Salt, Inc.
1 cup Ricotta Cheese (Whole Milk)
6 oz Goats Cheese (Semisoft)
DIRECTIONSThis recipe is suitable for all Phases except the first two weeks of Induction due ot the nuts.
- Heat oven to 350°F. Spray cooking spray onto four 5-ounce ramekins or custard cups.
- Combine ricotta, goat cheese, Parmesan, walnuts, basil, egg, salt, and pepper in a bowl and mix well.
- Line each ramekin with 3 spinach leaves. Divide cheese mixture; fill full. Bake 30 minutes. Cool 5 minutes.
- To serve, run a knife around the rim of each custard. Invert onto small plates. Season with salt and pepper to taste.
Note: Photo shown includes Atkins Pie Crust which contains gluten and is not suitable until Phase 3. Follow link to recipe, make full recipe, rolling out just enough to fill mini muffin tins with the custard recipe above. Prebake the crusts for 8 min then fill and bake another 30 minutes. You will have some leftover crust - simply form into a disk and freeze for another use.
Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.