🍇 Low Carb Blackberry Ricotta Flatbread
Description:
A stunning blend of sweet and savory, this Low Carb Blackberry Ricotta Flatbread is a true flavor explosion. Creamy ricotta is spread over a crisp low-carb flatbread base, then topped with juicy blackberries, a drizzle of balsamic glaze, and a sprinkle of herbs. Whether you’re entertaining guests or treating yourself, this dish is a guaranteed hit — elegant enough for a party, easy enough for a weeknight treat. You won’t want to change a thing!
📋 Ingredients:
For the flatbread base:
- 1 ½ cups shredded mozzarella cheese
- 2 tbsp cream cheese
- ¾ cup almond flour
- 1 egg
- Pinch of salt
For the topping:
- ¾ cup whole milk ricotta cheese
- ½ tsp lemon zest (optional but brightens it beautifully)
- ¾ cup fresh blackberries, halved
- 1 tbsp fresh thyme leaves (or a pinch of dried thyme)
- Balsamic glaze, for drizzling (look for a sugar-free version for low carb)
- Salt and cracked black pepper, to taste
- Optional: chopped walnuts or pecans for crunch
🔪 Instructions:
1. Make the Flatbread Base:
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt mozzarella and cream cheese together (about 45–60 seconds).
- Stir well, then add almond flour, egg, and salt. Mix until a dough forms.
- Roll dough between two sheets of parchment paper into a thin oval or rectangle (~¼ inch thick).
- Transfer to the baking sheet and bake for 10–12 minutes or until golden and firm.
2. Assemble the Flatbread:
- In a small bowl, mix ricotta with lemon zest and a pinch of salt.
- Spread ricotta mixture evenly over the warm flatbread.
- Top with blackberries, thyme, and a light drizzle of balsamic glaze.
- Season with pepper and optional crushed nuts.
- Slice and serve warm or at room temperature.
📝 Notes:
- You can make the flatbread base ahead and store it in the fridge or freezer.
- Substitute ricotta with goat cheese or cream cheese if preferred.
- Use store-bought low-carb flatbreads for quicker prep (check ingredients for carb content).
- Blackberries can be swapped for raspberries or sliced strawberries in a pinch.
💡 Tips:
- Toast the flatbread base for 2–3 minutes before topping if you prefer extra crispiness.
- Don’t overload with berries — less is more for balanced flavor and texture.
- A sprinkle of crushed red pepper flakes adds a nice kick.
- Let the flatbread cool slightly before topping for best texture contrast.
🍽️ Servings:
Serves 4 people as an appetizer or 2 people as a light meal.
🔢 Nutritional Info (Per Serving, Based on 4 Servings):
- Calories: ~270 kcal
- Protein: 13g
- Fat: 21g
- Carbohydrates: 6g net carbs
- Fiber: 3g
- Sugar: 2g
- Sodium: 280mg
(Values may vary slightly based on specific brands and portion sizes.)
🌿 Health Benefits:
- Low carb & keto-friendly: Great for those watching their blood sugar or reducing carbs.
- Blackberries are rich in antioxidants, vitamin C, and fiber.
- Ricotta adds protein and calcium, supporting muscle and bone health.
- Almond flour provides healthy fats and is gluten-free.
❓Q&A:
Q: Can I make this dairy-free?
A: Yes. Use dairy-free mozzarella and ricotta alternatives made from almond or cashew bases.
Q: Can I serve this cold?
A: Absolutely! It holds up well at room temperature and makes a great picnic or brunch item.
Q: How should I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or eat cold.
Q: Can I double the recipe?
A: Yes, just make two flatbread bases or a large sheet pan-sized one and adjust toppings accordingly.