Five minutes. Four grams of carbs. Pure vanilla indulgence. This whipped ricotta tastes like dessert but won’t spike your blood sugar. This diabetic-friendly version keeps all the indulgence while ditching the honey for a blood-sugar-friendly sweetener. It’s the perfect spread, dip, or dessert base that won’t derail your health goals!
⏱️ Quick Stats
🌿 Why This Whipped Ricotta is Keto & Diabetic-Friendly
Keto-Perfect Macros: At just 4g net carbs per serving with 6g protein and 5g fat, this whipped ricotta fits easily into your daily keto carb limit. Enjoy it as dessert without getting kicked out of ketosis—even two servings keeps you under 10g carbs.
Zero-Glycemic Sweetener: Monk fruit replaces the 12-15g of sugar found in traditional honey-sweetened ricotta. Zero impact on blood glucose means diabetics can enjoy this treat without the spike and crash.
Protein-Fat Satiety: The combination of protein and healthy fats slows digestion—key for both keto satiety and diabetic blood sugar stability. You’ll stay full longer without reaching for more carbs.
Gluten-Free by Nature: No flour, no fillers, no hidden gluten. Just pure ricotta, sweetener, and vanilla. Safe for celiacs and anyone avoiding gluten.
Vegetarian-Friendly: Made entirely without meat or animal-derived gelatin. A satisfying sweet treat that fits vegetarian meal plans.
Built-In Portion Control: The rich, creamy texture means a quarter-cup serving truly satisfies. Easy to track macros, easy to stay on plan—whether you’re counting carbs for keto or managing glucose for diabetes.
Chef’s Tips for Perfect Whipped Ricotta
Sweetener Selection: Monk fruit sweetener works beautifully, but erythritol or allulose are great alternatives. Start with 3 tablespoons and adjust to taste—different brands vary in sweetness intensity.
Don’t Skip the Scraping: Ricotta clings to the sides of your food processor. Stop halfway through, scrape thoroughly with a rubber spatula, then continue processing. This ensures every bit gets whipped into that dreamy, cloud-like consistency.
Full 60 Seconds: Process for a full minute total (two 30-second bursts with scraping in between). Under-processed ricotta will be grainy; properly whipped ricotta is silky smooth.
Vanilla Upgrade: Vanilla bean paste adds gorgeous speckles and intense flavor—worth the splurge. Pure vanilla extract works too (use 2 teaspoons). A tiny pinch of sea salt enhances the vanilla notes.
Chill for Best Results: This whipped ricotta actually tastes better after an hour in the fridge. The flavors meld and the texture firms up slightly. Make it the night before for effortless entertaining.
Ricotta Quality Matters: Use whole milk ricotta for the creamiest results. New York-style ricotta is denser and whips up beautifully. Avoid low-fat versions—they’re watery and won’t achieve the right texture.
Vanilla Whipped Ricotta | Low-Carb & Diabetic-Friendly
Ingredients
Equipment
Method
- Add the ricotta cheese, monk fruit sweetener, vanilla bean paste, and optional pinch of sea salt to your food processor bowl.
- Secure the lid and process on high speed for 30 seconds until the mixture begins to smooth out and lighten in color.
- Stop the processor, remove the lid, and use a rubber spatula to thoroughly scrape down the sides and bottom of the bowl, ensuring no ricotta is stuck. This step is crucial for even whipping.
- Replace the lid and process for another 30 seconds on high speed until the ricotta is completely smooth, fluffy, and cloud-like in texture.
- Remove the lid and taste the whipped ricotta. If you prefer it sweeter, add an additional 1 tablespoon of monk fruit sweetener and pulse a few times to incorporate.
- Transfer the whipped ricotta to a serving bowl or airtight storage container. Cover tightly with plastic wrap or a lid.
- Refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up slightly. This chilling step enhances the overall taste.
- When ready to serve, give it a quick stir if needed. Optionally garnish with a light dusting of ground cinnamon. Serve chilled or at room temperature with fresh berries, keto crackers, or as desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Traditional Sweetened Ricotta vs. This Version
| Factor | Honey-Sweetened | This Recipe | Difference |
|---|---|---|---|
| Sugar | 12-15g | 1g | -90% less |
| Net Carbs | 18-20g | 4g | -80% fewer |
| Calories | 130-150 | 85 | -40% fewer |
| Blood Sugar Impact | High spike | Minimal | Much gentler |
| Protein | 6g | 6g | Same |
| Keto-Friendly? | ❌ No | ✅ Yes | — |
Can I use low-fat ricotta for this recipe?
We don’t recommend it. Low-fat ricotta is watery and won’t achieve the thick, creamy texture that makes this whipped ricotta special. Whole milk ricotta—especially New York-style—gives you the best results and better macros for keto.
What’s the best sugar-free sweetener for this recipe?
Monk fruit sweetener gives the cleanest taste with no aftertaste. Allulose is another excellent option—it tastes closest to real sugar and doesn’t crystallize. Erythritol works but can have a slight cooling sensation. Start with 3 tablespoons and adjust to your preference.
How long does whipped ricotta last in the fridge?
Up to 5 days in an airtight container. The texture may firm up slightly when cold—just give it a quick stir before serving. Do not freeze, as ricotta becomes grainy when thawed.
Can I make this without a food processor?
A high-powered blender works, though you’ll need to scrape down the sides more frequently. A hand mixer can work in a pinch, but the texture won’t be quite as silky smooth. For the fluffiest results, a food processor is ideal.
📦 Storage & Serving Suggestions
Refrigerator Storage: Keep your whipped ricotta in an airtight container for up to 5 days. The texture may firm up when cold—give it a quick stir before serving to restore creaminess.
Do Not Freeze: Ricotta becomes grainy when frozen and thawed. This recipe is best made fresh or stored refrigerated only.
Serving Temperature: Delicious cold or at room temperature. For a softer, more spreadable consistency, let it sit out for 10-15 minutes before serving.
Spread Ideas: Try this vanilla whipped ricotta on keto cloud bread, dollop on fresh strawberries or raspberries, or use as a pancake topping with sugar-free syrup.
Dessert Applications: Use as a frosting alternative for low-carb cakes, layer in parfaits with sugar-free granola, or pipe onto keto cupcakes. It’s lighter than cream cheese frosting with better macros.
Portion Tip: Use a ¼ cup measuring cup or small ice cream scoop to portion servings. This helps with carb counting and keeps you on track.
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