Strawberry Ricotta Mini Cakes

These soft mini ricotta cakes are filled with fresh strawberries and will melt in your mouth. A great recipe for breakfast or even dessert. Easy to make and so delicious!

This recipe contains eggs and dairy.


Prep Time: 5 mins
Cook Time: 10 mins
Yields: 4


  • 450 g firm ricotta cheese
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla bean paste
  • 3 tablespoon coconut flour
  • 1 1/2 cup chopped fresh strawberries
  • olive oil, for frying
  • strawberry jam, for serving if desired


  1. In a mixing bowl combine ricotta, beaten egg and vanilla together. Add in flour and mix until just combined. Fold in strawberries and mix everything together.
  2. Form small cakes using your hands. If the mixture is sticky work on a slightly floured surface. Heat the oil in a frying pan over medium heat. Cook the cakes for a few minutes on each side until golden brown. Serve warm with strawberry jam or any desired toppings of your choice. Enjoy!

Nutrition Facts

Per serving: 268 KCALS | 14.8G FAT | 7.1G SAT FAT | 18.8G CARBS | 4.3G SUGAR | 5.6G FIBRE | 16.1G PROTEIN

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