15 Quick Saturday Keto Ricotta Recipes for Your Weekend

Ricotta is a creamy, versatile cheese perfect for creating delicious, low-carb keto meals.

These 15 Saturday keto ricotta recipes showcase ways to enjoy ricotta in breakfasts, brunches, desserts, and savory dishes while keeping carbs low.

From ricotta pancakes and stuffed chicken breasts to keto-friendly desserts like cheesecakes and tarts, each recipe is rich, satisfying, and simple to prepare.

Ideal for relaxing weekend meals, meal prep, or entertaining guests, these dishes prove that keto cooking can be indulgent, flavorful, and versatile.

Enjoy creamy, low-carb ricotta recipes that make your Saturday meals extra special!

15 Quick Saturday Keto Ricotta Recipes for Your Weekend

Saturday keto ricotta recipes show that rich, creamy meals can be both keto-friendly and satisfying.

These 15 recipes include a variety of sweet and savory dishes suitable for brunch, lunch, dinner, or dessert.

From cheesy main courses to decadent low-carb desserts, each recipe is easy to prepare and packed with flavor.

Experiment with herbs, spices, and keto-friendly ingredients to customize your favorites.

With these Saturday keto ricotta recipes, you can enjoy indulgent, flavorful, and low-carb meals that make weekends deliciously satisfying.

Keto Ricotta and Spinach Stuffed Chicken

This keto ricotta and spinach stuffed chicken is creamy, flavorful, and low-carb.

It is perfect for a satisfying Saturday dinner that is both healthy and indulgent.

The ricotta filling blends with sautéed spinach to create a rich, tender interior.

Quick to prepare, it is high in protein, elegant, and keto-friendly.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• In a skillet, sauté spinach and garlic in 1 tbsp olive oil until wilted.
• In a bowl, mix sautéed spinach, ricotta, Parmesan, salt, and pepper.
• Cut a pocket into each chicken breast and stuff with the ricotta mixture.
• Heat remaining olive oil in a skillet over medium-high heat and sear chicken for 2–3 minutes per side.
• Transfer chicken to the baking dish and bake for 20–25 minutes until fully cooked.
• Let rest for 5 minutes before serving.

This stuffed chicken is creamy, tender, and full of flavor.

It is low-carb, protein-rich, and perfect for a Saturday dinner.

The ricotta and spinach filling creates a rich and satisfying texture.

Pairs beautifully with roasted vegetables or a side salad.

Keto Ricotta and Zucchini Lasagna

This keto ricotta and zucchini lasagna is a low-carb alternative to traditional lasagna.

It is creamy, cheesy, and perfect for a hearty Saturday meal.

Thinly sliced zucchini replaces pasta while ricotta and mozzarella create a rich filling.

Quick to assemble, it is savory, satisfying, and keto-friendly.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into thin strips
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup low-carb marinara sauce
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried Italian herbs

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• In a bowl, mix ricotta, egg, Parmesan, salt, pepper, and Italian herbs.
• Spread a thin layer of marinara sauce in the bottom of the dish.
• Layer zucchini slices, ricotta mixture, mozzarella, and marinara sauce, repeating until all ingredients are used.
• Finish with a layer of mozzarella and a sprinkle of Parmesan.
• Cover with foil and bake for 25 minutes.
• Remove foil and bake an additional 10–15 minutes until bubbly and golden.

This zucchini ricotta lasagna is creamy, cheesy, and filling.

It is low-carb, keto-friendly, and perfect for a Saturday dinner.

The ricotta adds creaminess while zucchini keeps it light.

Pairs beautifully with a fresh green salad or roasted vegetables.

Keto Ricotta Pancakes

These keto ricotta pancakes are fluffy, light, and low-carb.

They are perfect for a Saturday breakfast or brunch that is rich in protein.

The ricotta creates a tender, creamy texture while almond flour keeps it keto-friendly.

Quick to prepare, they are satisfying, indulgent, and naturally flavorful.

Ingredients:

• 1 cup ricotta cheese
• 2 large eggs
• 1/4 cup almond flour
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp butter for cooking

Instructions:

• In a bowl, whisk eggs and ricotta until smooth.
• Add almond flour, baking powder, vanilla, and salt; mix until combined.
• Heat butter in a nonstick skillet over medium heat.
• Pour 1/4 cup batter per pancake into the skillet.
• Cook 2–3 minutes per side until golden brown.
• Repeat with remaining batter.
• Serve warm with sugar-free syrup or fresh berries.

These ricotta pancakes are fluffy, creamy, and delicious.

They are low-carb, protein-rich, and perfect for a Saturday brunch.

The ricotta creates a tender, moist texture in every bite.

Pairs beautifully with berries, sugar-free syrup, or a dollop of cream.

Keto Ricotta and Lemon Muffins

These keto ricotta and lemon muffins are light, moist, and flavorful.

They are perfect for a low-carb Saturday breakfast or snack.

The ricotta adds creaminess while fresh lemon zest creates a bright, aromatic flavor.

Quick to make, they are tender, satisfying, and keto-friendly.

Ingredients:

• 1 cup ricotta cheese
• 3 large eggs
• 1/2 cup almond flour
• 1/4 cup erythritol or preferred sweetener
• 1 tsp baking powder
• Zest of 1 lemon
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a bowl, whisk eggs, ricotta, vanilla, and sweetener until smooth.
• Add almond flour, baking powder, lemon zest, and salt; mix until combined.
• Divide batter evenly among 8 muffin cups.
• Bake for 20–25 minutes until a toothpick inserted comes out clean.
• Cool for 5 minutes before removing from the tin.

These ricotta lemon muffins are light, moist, and aromatic.

They are low-carb, keto-friendly, and perfect for a Saturday breakfast.

The lemon zest enhances the creamy ricotta flavor.

Pairs beautifully with coffee, tea, or a fresh berry garnish.

Keto Ricotta and Blueberry Cheesecake

This keto ricotta and blueberry cheesecake is creamy, rich, and indulgent.

It is perfect for a low-carb Saturday dessert or sweet treat.

The ricotta adds a silky texture while fresh blueberries create a burst of flavor.

Quick to prepare, it is decadent, satisfying, and keto-friendly.

Ingredients:

• 1 1/2 cups ricotta cheese
• 1/2 cup cream cheese
• 1/4 cup erythritol or preferred sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries

Instructions:

• Preheat oven to 350°F (175°C) and grease a small baking dish.
• In a bowl, beat ricotta, cream cheese, sweetener, eggs, and vanilla until smooth.
• Fold in fresh blueberries gently.
• Pour mixture into the prepared dish and spread evenly.
• Bake for 25–30 minutes until set and lightly golden.
• Cool for 10 minutes before serving or refrigerate for a firmer texture.

This ricotta and blueberry cheesecake is creamy, indulgent, and flavorful.

It is low-carb, keto-friendly, and perfect for a Saturday dessert.

The ricotta creates a silky texture while blueberries add natural sweetness.

Pairs beautifully with a few fresh berries or a dollop of whipped cream.

Keto Ricotta and Spinach Frittata

This keto ricotta and spinach frittata is creamy, savory, and protein-packed.

It is perfect for a low-carb Saturday breakfast or brunch.

The ricotta adds a rich, smooth texture while fresh spinach provides flavor and nutrients.

Quick to prepare, it is filling, satisfying, and keto-friendly.

Ingredients:

• 6 large eggs
• 1/2 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

• Preheat oven to 375°F (190°C) and grease an oven-safe skillet.
• Sauté spinach in olive oil until wilted.
• In a bowl, whisk eggs, ricotta, salt, and pepper until smooth.
• Stir in sautéed spinach and mozzarella.
• Pour mixture into the skillet and cook on medium heat for 3–4 minutes.
• Transfer skillet to the oven and bake for 15–20 minutes until set.
• Let cool for 5 minutes before slicing and serving.

This ricotta and spinach frittata is creamy, savory, and satisfying.

It is low-carb, protein-rich, and perfect for a Saturday brunch.

The ricotta enhances the texture, making each bite smooth and rich.

Pairs beautifully with avocado slices or a fresh green salad.

Keto Ricotta and Mushroom Bake

This keto ricotta and mushroom bake is rich, savory, and flavorful.

It is ideal for a Saturday breakfast, brunch, or light dinner.

Tender mushrooms blend perfectly with creamy ricotta and eggs for a satisfying dish.

Quick to prepare, it is low-carb, protein-packed, and delicious.

Ingredients:

• 6 large eggs
• 1 cup ricotta cheese
• 1 cup mushrooms, sliced and sautéed
• 1/2 cup shredded Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Sauté mushrooms in butter until tender and lightly browned.
• In a bowl, whisk eggs, ricotta, salt, and pepper.
• Stir in sautéed mushrooms and Parmesan cheese.
• Pour mixture into the prepared dish.
• Bake for 25–30 minutes until set and lightly golden.
• Let cool for 5 minutes before slicing and serving.

This ricotta and mushroom bake is creamy, savory, and filling.

It is low-carb, protein-rich, and perfect for a Saturday brunch.

The mushrooms add earthy flavor, while ricotta creates a smooth texture.

Pairs beautifully with sautéed greens or a crisp side salad.

Keto Ricotta and Zucchini Fritters

These keto ricotta and zucchini fritters are crispy, creamy, and low-carb.

They are perfect for a Saturday brunch or snack that is high in protein.

Grated zucchini and ricotta combine with eggs and almond flour for a tender interior.

Quick to prepare, they are flavorful, satisfying, and keto-friendly.

Ingredients:

• 1 cup ricotta cheese
• 1 medium zucchini, grated and squeezed of excess water
• 2 large eggs
• 1/4 cup almond flour
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

• In a bowl, mix ricotta, grated zucchini, eggs, almond flour, salt, and pepper.
• Heat olive oil in a skillet over medium heat.
• Scoop 1/4 cup of batter per fritter into the skillet.
• Flatten slightly and cook 3–4 minutes per side until golden brown.
• Repeat with remaining batter.
• Serve warm with sugar-free ketchup or a dollop of sour cream.

These ricotta zucchini fritters are crispy, creamy, and satisfying.

They are low-carb, protein-rich, and perfect for a Saturday brunch.

The ricotta adds creaminess while zucchini keeps them light and tender.

Pairs beautifully with a fresh herb yogurt dip or avocado slices.

Keto Ricotta and Raspberry Mug Cake

This keto ricotta and raspberry mug cake is moist, creamy, and low-carb.

It is perfect for a quick Saturday breakfast or dessert.

The ricotta creates a tender, fluffy texture while raspberries add natural sweetness.

Quick to prepare, it is single-serving, satisfying, and keto-friendly.

Ingredients:

• 1/2 cup ricotta cheese
• 1 large egg
• 2 tbsp almond flour
• 1 tbsp erythritol or preferred sweetener
• 1/4 tsp baking powder
• 1/4 cup fresh raspberries
• 1/2 tsp vanilla extract

Instructions:

• In a microwave-safe mug, whisk ricotta, egg, sweetener, almond flour, baking powder, and vanilla until smooth.
• Gently fold in fresh raspberries.
• Microwave on high for 90–120 seconds until set.
• Let cool for 2–3 minutes before serving.

This ricotta and raspberry mug cake is creamy, fluffy, and flavorful.

It is low-carb, keto-friendly, and perfect for a quick Saturday treat.

The raspberries provide a tart contrast to the creamy ricotta.

Pairs beautifully with a sprinkle of powdered erythritol or whipped cream.

Keto Ricotta and Almond Tart

This keto ricotta and almond tart is rich, nutty, and low-carb.

It is perfect for a Saturday dessert or sweet brunch treat.

The ricotta filling is creamy and smooth while almond flour crust provides a crisp base.

Quick to prepare, it is decadent, satisfying, and keto-friendly.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup butter, melted
• 1/4 cup erythritol or preferred sweetener (for crust)
• 1 cup ricotta cheese
• 2 large eggs
• 1/4 cup erythritol (for filling)
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

• Preheat oven to 350°F (175°C) and grease a tart pan.
• In a bowl, mix almond flour, melted butter, and sweetener for the crust.
• Press mixture into the tart pan and bake for 10–12 minutes until lightly golden.
• In another bowl, whisk ricotta, eggs, sweetener, vanilla, and salt for the filling.
• Pour filling into baked crust and bake 20–25 minutes until set.
• Let cool before slicing and serving.

This ricotta and almond tart is creamy, nutty, and indulgent.

It is low-carb, keto-friendly, and perfect for a Saturday dessert.

The ricotta filling creates a silky texture while almond crust adds crunch.

Pairs beautifully with fresh berries or a dollop of whipped cream.

Keto Ricotta and Herb Omelette

This keto ricotta and herb omelette is fluffy, creamy, and full of flavor.

It is perfect for a Saturday breakfast or brunch that is low-carb.

The ricotta adds a silky texture while fresh herbs bring aromatic freshness.

Quick to prepare, it is protein-rich, satisfying, and keto-friendly.

Ingredients:

• 3 large eggs
• 1/3 cup ricotta cheese
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions:

• In a bowl, whisk eggs with salt and pepper until smooth.
• Heat butter in a nonstick skillet over medium heat.
• Pour eggs into the skillet and cook until edges begin to set.
• Drop spoonfuls of ricotta over the eggs and sprinkle with herbs.
• Fold the omelette carefully and cook 1–2 more minutes until fully set.
• Slide onto a plate and serve immediately.

This ricotta and herb omelette is creamy, flavorful, and satisfying.

It is low-carb, protein-rich, and perfect for a Saturday breakfast.

The ricotta enhances the texture while herbs add freshness.

Pairs beautifully with avocado slices or a small green salad.

Keto Ricotta and Cauliflower Gratin

This keto ricotta and cauliflower gratin is creamy, cheesy, and comforting.

It is perfect for a low-carb Saturday lunch or dinner.

The ricotta blends with cauliflower and Parmesan for a rich, indulgent dish.

Quick to prepare, it is filling, keto-friendly, and packed with flavor.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp garlic powder

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Steam cauliflower florets until tender.
• In a bowl, mix ricotta, heavy cream, Parmesan, salt, pepper, and garlic powder.
• Combine cauliflower with ricotta mixture and transfer to the baking dish.
• Bake for 20–25 minutes until bubbly and golden on top.
• Let cool slightly before serving.

This ricotta and cauliflower gratin is creamy, cheesy, and comforting.

It is low-carb, keto-friendly, and perfect for a Saturday meal.

The ricotta creates a smooth texture while cauliflower adds body.

Pairs beautifully with roasted chicken or a crisp salad.

Keto Ricotta and Spinach Roll-Ups

These keto ricotta and spinach roll-ups are savory, creamy, and low-carb.

They are perfect for a Saturday brunch or appetizer.

Fresh spinach and ricotta are rolled in low-carb wraps for a flavorful bite.

Quick to prepare, they are filling, protein-rich, and keto-friendly.

Ingredients:

• 1 cup ricotta cheese
• 1 cup fresh spinach, sautéed and chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 low-carb tortillas
• 1/2 cup shredded mozzarella cheese

Instructions:

• Sauté spinach until wilted, then chop finely.
• In a bowl, mix ricotta, spinach, salt, and pepper.
• Spread the ricotta mixture evenly over tortillas and sprinkle with mozzarella.
• Roll tortillas tightly and slice into 1–2 inch pieces.
• Serve immediately or bake at 350°F (175°C) for 10 minutes for a warm version.

These ricotta and spinach roll-ups are creamy, savory, and satisfying.

They are low-carb, protein-rich, and perfect for a Saturday brunch.

The ricotta adds richness while spinach brings freshness.

Pairs beautifully with a keto-friendly marinara dip or fresh herbs.

Keto Ricotta and Almond Pancakes

These keto ricotta and almond pancakes are fluffy, moist, and low-carb.

They are perfect for a Saturday breakfast or brunch.

The ricotta adds creaminess while almond flour keeps them light and tender.

Quick to prepare, they are protein-rich, satisfying, and keto-friendly.

Ingredients:

• 1 cup ricotta cheese
• 2 large eggs
• 1/4 cup almond flour
• 1 tbsp erythritol or preferred sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tbsp butter for cooking

Instructions:

• In a bowl, whisk ricotta and eggs until smooth.
• Add almond flour, sweetener, baking powder, salt, and vanilla; mix until combined.
• Heat butter in a nonstick skillet over medium heat.
• Pour 1/4 cup batter per pancake into the skillet and cook 2–3 minutes per side until golden.
• Repeat with remaining batter.

These ricotta and almond pancakes are fluffy, moist, and delicious.

They are low-carb, protein-rich, and perfect for a Saturday brunch.

The ricotta creates a tender, creamy texture in every bite.

Pairs beautifully with berries, sugar-free syrup, or whipped cream.

Keto Ricotta and Chocolate Fat Bombs

These keto ricotta and chocolate fat bombs are creamy, rich, and indulgent.

They are perfect for a low-carb Saturday snack or dessert.

Ricotta adds a silky texture while cocoa provides deep chocolate flavor.

Quick to prepare, they are keto-friendly, satisfying, and delicious.

Ingredients:

• 1 cup ricotta cheese
• 1/4 cup cocoa powder
• 2 tbsp erythritol or preferred sweetener
• 1/2 tsp vanilla extract
• 2 tbsp coconut oil, melted

Instructions:

• In a bowl, mix ricotta, cocoa powder, sweetener, vanilla, and coconut oil until smooth.
• Spoon mixture into silicone molds or mini cupcake liners.
• Freeze for at least 1 hour until firm.
• Remove from molds and serve chilled.

These ricotta and chocolate fat bombs are creamy, rich, and satisfying.

They are low-carb, keto-friendly, and perfect for a Saturday treat.

The ricotta adds smoothness while chocolate provides indulgent flavor.

Pairs beautifully with coffee, tea, or a handful of nuts.