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Almond Ricotta Warm Breakfast Bowl Recipe

Almond Ricotta Warm Breakfast Bowl recipe


This warm breakfast bowl is creamy and nutty, with a hint of sweetness. It's made with ricotta cheese and almonds, and it's perfect for a cozy morning. You cook it in a pan and eat it from a bowl. It's good for people who don't eat a lot of carbs.


120 ml heavy whipping cream
1/4 cup almond slices
1/2 teaspoon vanilla extract
1 tablespoon erythritol sweetener
230 g ricotta cheese
1 tablespoon unsalted butter
1/2 teaspoon ground cinnamon
1 pinch of salt


In a medium saucepan, melt 1 tablespoon of unsalted butter over medium heat.
Stir in 1/2 teaspoon of ground cinnamon and a pinch of salt, and cook for about 30 seconds until fragrant.
Pour in 120 ml of heavy whipping cream, add 1 tablespoon of erythritol sweetener and 1/2 teaspoon of vanilla extract. Warm the mixture, stirring occasionally, for about 2 minutes.
Reduce the heat to low and fold in 230 g of ricotta cheese. Cook for another 2-3 minutes, stirring until well combined and heated through.
While the mixture is warming, toast 1/4 cup of almond slices in a dry pan over medium heat until golden brown, shaking the pan occasionally to prevent burning.
Divide the warm ricotta mixture into bowls, sprinkle with toasted almond slices, and serve immediately.

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