Keto Blackberry Ricotta Flatbread

If you’re looking for a unique, keto-friendly flatbread that balances sweet and savory flavors beautifully, this Keto Blackberry Ricotta Flatbread is a must-try. The crispy almond flour crust is topped with creamy ricotta, juicy blackberries, and a hint of fresh herbs, making it an elegant dish that’s perfect for brunch, a light lunch, or even an appetizer. It’s low in carbs, full of healthy fats, and packed with flavor—exactly what you need on a keto diet!

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Why You’ll Love This Recipe

• Keto-friendly: Made with almond flour, this flatbread is completely grain-free and low-carb.
• Sweet & savory balance: The creamy ricotta pairs perfectly with the tart blackberries, while a touch of fresh herbs adds depth.
• Quick & easy: The dough comes together in minutes, and the entire dish can be ready in under 30 minutes.
• Versatile: Serve it as a main dish, side, or appetizer for any occasion.

My Personal Experience

I love experimenting with flavors, and this recipe was a pleasant surprise! I wasn’t sure how blackberries would work in a flatbread, but once I took my first bite, I was hooked. The slightly crisp crust with the creamy ricotta and bursts of juicy blackberries was heavenly. I’ve made this for gatherings, and it always gets rave reviews—people can’t believe it’s keto!

Required Equipment

Mixing Bowl
Essential for combining the almond flour, eggs, and seasonings into a smooth dough.

Rolling Pin
Helps roll out the dough evenly for the perfect flatbread thickness. If you don’t have one, a wine bottle works in a pinch!

Baking Sheet
Provides a sturdy surface for baking the flatbread until it’s golden brown and crispy.

Parchment Paper
Prevents the dough from sticking and makes cleanup much easier.

Ingredients & Substitutions

• Almond flour (1 ½ cups) – The base of the crust; keeps it low-carb and grain-free. Coconut flour won’t work as a direct swap here.
• Egg (1 large) – Binds the dough together.
• Mozzarella cheese (1 cup, shredded) – Helps create structure in the crust and gives it that perfect texture.
• Baking powder (1 tsp) – Adds a bit of lift.
• Ricotta cheese (½ cup) – The creamy, slightly tangy base. Mascarpone can be used for a richer flavor.
• Blackberries (½ cup, halved) – Adds a juicy, tart contrast. Raspberries could work too!
• Olive oil (1 tbsp) – Enhances the dough’s texture and adds healthy fats.
• Salt (½ tsp) – Brings out the flavors.
• Fresh rosemary or basil (1 tsp, chopped) – Adds an aromatic touch.

How to Make Keto Blackberry Ricotta Flatbread

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Melt the mozzarella cheese. In a microwave-safe bowl, heat the shredded mozzarella in 20-second intervals until melted. Stir well.
3. Make the dough. Add the almond flour, egg, baking powder, olive oil, and salt to the melted mozzarella. Stir until a dough forms. If it’s sticky, knead it a bit with your hands.
4. Roll it out. Place the dough between two sheets of parchment paper and roll it into a thin oval shape.
5. Bake the crust. Transfer it to the prepared baking sheet and bake for 10 minutes until slightly golden.
6. Add toppings. Spread ricotta evenly over the warm crust. Scatter the blackberries and sprinkle fresh rosemary or basil on top.
7. Bake again. Return to the oven for another 5-7 minutes, just until the ricotta is warm and blackberries soften slightly.
8. Serve. Drizzle with a bit of olive oil if desired, slice, and enjoy!

Tips for This Recipe

• Make sure the mozzarella is fully melted before mixing with the dry ingredients to create a smooth dough.
• Don’t overbake the crust before adding toppings—it should be just golden.
• Use fresh blackberries for the best flavor and juiciness.

Optional Additions

• A drizzle of sugar-free balsamic glaze for extra depth.
• Crumbled goat cheese for a more tangy bite.
• Chopped walnuts for added crunch.

Serving Ideas

• Enjoy as a light lunch with a side salad.
• Serve as an appetizer at gatherings—it’s a great conversation starter!
• Pair with a glass of keto-friendly wine for a cozy evening treat.

Storage Recommendations

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F (175°C) for 5 minutes to crisp up the crust again.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?
No, coconut flour is much more absorbent and would change the dough’s texture completely.

Can I make this dairy-free?
You can try using dairy-free ricotta and mozzarella, but the texture and flavor will be different.

Can I use frozen blackberries?
Yes, but let them thaw and drain excess liquid first to avoid making the flatbread soggy.

Nutritional Breakdown (Per Serving)

• Calories: 220
• Total Carbs: 6g
• Net Carbs: 4g
• Fat: 17g
• Protein: 9g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀