Ricotta Cheese Peachy Bars (Keto, Gluten Free)

Here's a life hack that I am currently doing. I cook, and I cook a lot! At the moment I set my protein for dinner, chicken, on the air fryer for 30 minutes. During this period of time I will finish this blogpost, that's my personal deal. Talk about working under pressure!

The thin is that working from home can be very distracting, specially when my dog Franky can't help himself from being extremely cute and such a sweet boy, he is one of my biggest distractions but this girl ain't time for that!

In this occasion I created a simple and honestly quick recipe for you to make during this peachy season.

Ricotta Cheese Peachy Bars. The name is just the first thing it occurred to me since most of the names of my recipes are, very, normal and boring. These are going to make your tastebuds go crazy!

Peaches have been always been one of my favorite fruits on season, and they always remind be back on my childhood days when I used to like in another house with three peach trees. They were amazing and so tasty so peaches were always a must and I really enjoyed them.

It was a competition between all of my family and the birds, to grab as many rip peaches before the birds will bite them all. Seriously, if you have fruit trees you know the struggle. Birds can get very selfish!

Anyways, the other day I grabbed some local peaches at the super market, washed them, sliced them, set them flat in a clean baking sheet and freeze them for 20 minutes before putting them in a bag in the freezer.

This is a great hack to freeze your own fruit and not have big chunks of frozen and hard to separate fruit. Pre-freeze them separately! This is hack that I have been using with strawberries since they are also on season. But you can also do it with cooked squashes, papaya, and other steamed veggies.

Back to this recipe. If you have been a subscriber or a follower for a while now, then you might now that I have been obsessed with using ricotta cheese... this recipe is no old news, we are using again ricotta cheese!

I love the creaminess it adds to recipes, the versality and the nutritional content. In these bars we are getting some good protein, calcium, magnesium and the micro nutrients from the base which is made from coconut flour and Eat Nuttzo nut butter, this one is really cool because it has different seeds and nuts in them.

So basically this recipe consists on:

A base from coconut flour and Eat Nuttzo nut and seed butter.
A creamy and dreamy layer of ricotta cheese and Lakanto's Caramel Low Carb Syrup
A fruity topping of frozen peaches and raw pecans.

I mean, it's really hard to resist when all of the ingredients makes this amazing recipe! A cookie graham-like base, with a creamy ricotta cheesecake-like layer and of course, peaches!

To keep things nice, sweet and keto we are using granulated monk fruit, from, yes! You guessed it, Lakanto, my most used sweetener for several reasons including the natural source, no calorie, no glycemic impact and no weird after taste.

Each bar has 9.7 grams of total carbs and 4.4 grams of fiber, this makes a total of 5.3 grams of net carbs. Making this recipe keto, low carb and diabetic friendly. Double win for this recipe, for sure.

Tastebuds approved.

Now, are we ready to get started? And please don't forget to share this recipe with your loved ones, pin, save or bookmark this recipe for later.

With love,

Maria.

Try more recipes here

- Marble Chocolate Chip Cookie Skillet

- Tahini Pitaya Tropical Pies

- Caramel Cookie Almond Cups

- Double Chocolate Avocado Tarts

Ricotta Cheese Peachy Bars

By María Fernanda López

Serves 9

Ingredients

Base

1/2 cup of coconut flour
1/4 tsp of cinnamon
1/2 cup of nut butter
1/4 cup of water or nut milk

Ricotta Cheese Layer

2 cups (400 grams) of ricotta cheese
3 tbsp of Lakanto caramel syrup (optional but good)
1/3 cup of granulated monk fruit

Toppings

1 cup (100 grams) of sliced frozen peaches
1/4 cup (25 grams) of raw pecans

Method

Preheat the oven at 350F.
In a bowl mix the dry ingredients for the base and then incorporate the nut butter and water.
Press with your fingers the dough into a greased or wax paper covered 8x8 baking dish.
Bake for 24 minutes.
Once baked let it cool and prepare the ricotta filling.
Mix with an immersion blender the ricotta cheese with caramel syrup and monk fruit.
Pour the mix into the base and spread equally.
Top with peaches and pecans and freeze for a couple of hours.
ENJOY!