Sweet Ricotta Cheese Pie Gluten Free

I’ve made many cheesecake plans throughout the years. From plain cheesecakes to ones with fun flavors or even insane fixings, there’s bounty to look over!

However, at times, I need something somewhat extraordinary. Something that is still excessively simple.

That is the point at which I go to this astounding low carb ricotta pie formula! It’s unbelievably rich yet shockingly low in calories per cut. This treat is one of my preferred approaches to enjoy my sweet tooth.

Ricotta Cheese Pie

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Recipe by lowcarbyum Course: DessertCuisine: American, ItalianDifficulty: Easy


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Serve the sweet ricotta cheese pie at room temperature in wedges. Tips, Tricks and Recipe Notes: Use cold butter when making the crust, this is a must.


  • 1 1/2 cups almond flour sifted

  • 3 tablespoons low carb sugar substitute I used Swerve

  • 1/4 teaspoon salt

  • 1/4 cup butter melted

  • 1 egg

  • 1 teaspoon vanilla extract

  • 4 eggs beaten

  • 1 teaspoon vanilla extract

  • 15 ounces ricotta cheese

  • 1 tablespoon coconut flour

  • 3/4 cup Swerve add more if desired; up to 1 cup

  • 2 tablespoons low carb sugar substitute or 24 drops liquid stevia to help round out sweetness


  • In deep dish pie plate, mix together almond flour, 3 tablespoons equivalent sugar substitute and 1/4 teaspoon salt.
  • Pour in butter, 1 egg and 1 teaspoon vanilla.
  • Mix until dough forms.
  • Press into pie plate. Bake at 350 degrees F for 10 minutes.
  • Set on rack to cool slightly.
  • In a large bowl mix 4 beaten eggs, 1 teaspoon vanilla, ricotta cheese, coconut flour, 1 cup equivalent sugar substitute and 2 tablespoons other sweetener.
  • Beat until smooth.
  • Pour into crust and bake at 350 degrees F for 45 minutes or until lightly browned and firm.


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