Mealime recipe · lives on in MealPot
Keto Ricotta Breakfast Porridge
- 10 min
- 2–6 servings
- 543 kcal / serving
A creamy, lightly sweet porridge with ricotta and warm cinnamon, finished with crunchy pecans. Its smooth texture and gentle flavors come together quickly, making it a satisfying weeknight breakfast that still feels special.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 fl ozheavy whipping cream
- ⅛ cuppecan halves
- ½ (15 oz) pkgricotta cheese
From the pantry: butter, unsalted, cinnamon, ground
Cookware
chef's knife · cutting board · measuring cups · measuring spoons · medium saucepan · stirring spoon
Directions
- In a medium saucepan, warm the cream over medium heat until it starts to steam.
- Melt a knob of unsalted butter in the pan.
- Add ground cinnamon and whisk with the warm cream, cooking gently until heated through.
- Remove from heat and fold in the ricotta cheese until smooth.
- Roughly chop the pecan halves and sprinkle them over the porridge.
- Transfer to bowls and finish with a light dusting of cinnamon and the chopped pecans.
Two tips
- Leftovers keep well in the fridge for one to two days; reheat gently with a splash of cream if it thickens.
- If you like a crunch, swap pecans for walnuts or almonds and add a pinch more cinnamon to taste.
Nutrition per serving
- Calories
- 543 kcal
- Protein
- 13 g
- Carbs
- 5 g
- Fat
- 53 g
- Fiber
- 1 g
- Sodium
- 104 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.