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Keto Raspberry Ricotta Toast
This Keto Raspberry Ricotta Toast is sweet, spicy, and flavorful. It can be served as a quick breakfast or dessert. This is one of those recipes that keeps you coming back for more. Itβs a little indulgent but also very healthy. It combines the crunchiness and liveliness of raspberries with the creaminess of ricotta and a hint of spiciness from the honey pecans.
Ingredients
Method
Ketonia Bread
- Mix honey and instant yeast in warm water and stir. Let sit for 5 minutes. Add eggs and stir. Add Ketonia bread mix and butter. Mix in a stand mixer with a paddle attachment on medium speed for 2-3 minutes. You can also knead by hand for 10-15 minutes or until smooth. Shape into a smooth ball and let sit, covered, for 30 minutes. Shape dough into a loaf and place in a loaf pan for another 30 minutes, covered. Bake on 400* for 30 minutes or until internal temperature reaches 200*. Let cool for 1 hour. Slice loaf into 12 slices.
Ricotta Toast
- Butter both sides of one slice of Ketonia bread. On a heated skillet toast both sides of the bread until golden brown. In a small bowl combine pecans, keto honey, hot sauce, and red pepper. Mix well and set aside.
- Smear ricotta on your slice of toast and top with raspberries. Pour on your sweet and spicy pecans & enjoy!
Nutrition
Notes
Notes
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Yeast
Fleischmann’s Rapid Rise Instant Yeast (4 oz, 3-pack)
Ketonia
Ketonia Bread Mix β Shop Amazon for Keto Baking Supplies
Stand Mixer
KitchenAid 5-Qt Tilt-Head Stand Mixer
Loaf Pan
USA Pan Aluminized Steel Loaf Pan (1 lb)
Butter
Kerrygold Pure Irish Butter Unsalted (8 oz, 4-pack)