Whipped Chocolate Ricotta
What tastes like ice cream and is just as creamy and decadent? This whipped chocolate ricotta, that’s what. I knoooowww, some of you guys are probably like “whatttttt? That sounds weird”. It’s not weird at all though! Think sweet like Cannoli Cones, but with chocolate and no cannoli shell. See? Total yum.
Ricotta cheese is so versatile and works so well in desserts. And best of all, this dessert is low in carbs and fat! The base for the recipe is simply ricotta cheese and cocoa powder. You can use part-skim or whole milk, I’ve used both and either works well here! From there, it’s totally up to you! For the sweetener, you can use agave, stevia, maple syrup, or honey and you can add as much or as little as you prefer. If you are not as worried about sugar, you can also stir in powdered sugar!
The add-ins are also up to you. I like adding some mini chocolate chips, but you can also stir in fresh fruit or chopped nuts. This is really a healthy dessert that’s very customizable depending on your needs but trust me, it will also satisfy your sweet tooth or ice cream cravings!
Whipped Chocolate Ricotta
A perfectly rich and decadent guilt-free dessert and is low in carbs and sugars!
Ingredients
- 1/2 cup ricotta cheese
- 1 tablespoon unsweetened cocoa powder
- sweetener to taste (agave, stevia, honey, maple syrup)
- 1 tablespoon mini chocolate chips (optional)
- Other add-ins: nuts or fresh fruit
Instructions
- Combine the ricotta cheese, cocoa powder, and sweetner (to taste) in a bowl. Beat or stir together for about 2-4 minutes. Stir in the chocolate chips or other add-ins. Eat!
Notes
Nutrition facts for this recipe will vary depending on the type and amount of sweetener and/or add-ins. I calculated based on teaspoon stevia, 1 tablespoon mini chocolate chips, and no other add-ins.
Nutrition Information:
Yield:
1Amount Per Serving: Calories: 253Total Fat: 14.6gSaturated Fat: 9.11gCholesterol: 38mgSodium: 156mgCarbohydrates: 19.3gProtein: 15.3g
16 Comments on “Whipped Chocolate Ricotta”
I am a huge fan of ricotta in desserts! Plus, one of my good friends can’t have cream cheese so that eliminates so many dips! This looks perfect!
Maybe try using ricotta in place of the cream cheese in those dip recipes. Should work well enough as a substitute for cream cheese for your friend. Perhaps it might even work as a sub for cream cheese in cheesecake recipes.
Wow, this looks gorgeous. It’s weird that I’ve never thought to use ricotta in a dessert before. *smacks self in head*
This recipe REALLY ROCKS if you put the Ricotta Cheese in either a blender or food processor. This smooths out the ricotta, and some brands will get smooth as silk. Like Mousse. Try It!!
Doing this right NOW. having a get together for 10 today and made a pie but not sure if anyone else is bringing a dessert . Could I add a tsp of grand Marnier to it, so it will be like valrhona chocolate w/orange? Can it go 8n freezer or will it be too hard to scoop? Help?! And Thank you! kimquinn1959@gmail.com
well, It’s IN THE fridge! 4 c Ricotta tbs. Unsweetened cocoa, abt 1/4c half and half, good Tbsp of Walnut liquor and 1/3c sugar. Beat with whisk and into fridge. Lower shelf. Hoping being super cold will let it scoop. Rich taste! Thank you for a wonderful and easy extra dessert!
Who says you can’t have dessert when you’re watching your calories and carbs? I made this for me and my hubby for dessert tonight and placed it in little ramekins and garnished with a piece of 70% dark chocolate and a sprig of mint. Mmmm…so good! This will be my go-to chocolate dessert from now on!
I guess its way to many carbs for me on Keto , disappointed
Barb, you can really customize this to work for you. It’s the chocolate chips that drive the carbs up. Skip those and use a keto-friendly sweetener and top with sliced almonds, for example.
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I used 1 cup of ricotta, two tablespoons of cocoa, a teaspoon of vanilla, and 4 teaspoons of Swerve granulated sweetener. Serious yum!
Followed your advice. It was spur of the moment but the Groban double cream 16 oz ricotta. 4 -5 rounded really good cocoa powder. 1tsp Mexican vanilla ex, 1/2 tsp almond ex. And due to lack of fresh or frozen fruit, I used some really great sour cherry preserves with whole fruits. Layered glasses like a parfait. Thank you SO much!🥰😘
This was inspiring! Using 1/3 part-skim ricotta, I added 1 tsp each cacao (not cocoa) and Monk Fruit Erythritol Sweetener, 1/2 tsp of almond extract, 1 tsp of enjoy life mini dark chocolate chips, a pinch of salt – all smashed together with a spoon. Topped it with light whipped cream and lightly sprinkled with cinnamon. Husband loved it!
Followed your advice. It was spur of the moment but the Groban double cream 16 oz ricotta. 4 -5 rounded really good cocoa powder. 1tsp Mexican vanilla ex, 1/2 tsp almond ex. And due to lack of fresh or frozen fruit, I used some really great sour cherry preserves with whole fruits. Layered glasses like a parfait. Thank you SO much!🥰😘
Something this quick and simple often feels like its not going to turn out well, but this blew my mind! 1/2 cup of ricotta, one tablespoon of cocoa, 1/2 tsp vanilla, and 2 tsps of granulated sugar. I added a dash of cinnamon and topped it off with almonds and cacao nibs. The cinnamon really brings it to a “cannoli cream” level, I may try powdered sugar next time. It was soooo rich and chocolatey, but not overly sweet. I just needed a few spoonfuls to satisfy my chocolate craving and had a lot left over. Will absolutely use this to use up ricotta/ marscapone in the future.
Hi, i gave it a try to this recipe. And it turns out so much better than i thought it would be! Amazing recipe ty so much. Also it’s healthy! I frozed it and eat it with some strawberries and bananas. Now this is my new go to recipe when i crave chocolate!