Low Carb Ricotta Bake

I got this recipe from Shelly over at The World According to Eggface and adjusted it for my ingredients and my baking method. Instead of making it like a casserole, I divided the portions into a muffin tin to make it easier for me to keep track of an actual portion size. Right now, I can only eat one to one and a half portions at a time.

This is a super easy recipe to make and fantastic if you are on a soft or mushy food phase post surgery. It’s delicious even if you haven’t had surgery, too. Pictures and recipe after the cut. More