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5 from 1 vote

Baked Ricotta with Bacon and Sun Dried Tomatoes

This baked ricotta with bacon dish also includes sun dried tomatoes for a flavorful experience! A low carb, keto, LCHF, and gluten free appetizer recipe.
Course Appetizer, Dip, Party
Cuisine Italian
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 6
Calories 211kcal
Author Georgina from


  • 15 oz ricotta
  • ΒΌ cup shredded Parmesan
  • 2 tbs chopped sun-dried tomatoes
  • 4 slices cooked bacon chopped
  • black pepper
  • red pepper flakes optional


  • Preheat the oven to 375F.
  • Mix all the ingredients together, check for seasoning.
  • Place into an oven proof dish and smooth over the top. Bake for 15-20 minutes until hot and bubbly.


3g net carbs per serving (one sixth of the whole recipe)


Calories: 211kcal | Carbohydrates: 3g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 236mg | Potassium: 180mg | Fiber: 0.01g | Vitamin A: 410IU | Vitamin C: 5mg | Calcium: 198mg | Iron: 0.5mg