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. It’s 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.
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.
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!