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At only 3 carbs per serving, this recipe gives you all the cheese blintz deliciousness, without all the work. In this easy to make casserole, the cheese filling is snuggled between two layers of a special blintz style batter. The finished casserole is cut into squares for serving. Enjoy this recipe anytime you feel like having blintzes. It’s also a great recipe to serve for brunch.

Yield: 12 squares

Serving size: 1 square

Ingredients for the filling:

  • 3 cups whole milk ricotta
  • 2 large eggs
  • 4 ounces of cream cheese, softened
  • 1 tbsp. fresh lemon juice
  • 1/2 tsp. pure vanilla extract
  • 2 1/2 tbsp. natural, non-GMO granular erythritol

Ingredients for the batter:

  • 12 large eggs
  • 6 ounces of cream cheese, softened
  • 1/2 tsp. pure vanilla extract
  • 4 tsp. natural, non-GMO granular erythritol

Directions:

  1. Preheat your oven to 350° F
  2. Butter a 13″x9″ casserole dish.
  3. Place all the ingredients for the cheese filling into a large bowl.
  4. Using a fork, mix until completely combined. Place the filling on the side for now.
  5. Place all the ingredients for the batter into a food processor that has been fitted with a steel blade. Blend until it forms a smooth, liquid batter.
  6. Pour 1/2 the batter into your buttered casserole dish. Half the batter should equal 2 cups.
  7. Place the casserole dish into the center of the preheated oven and bake for 10-15 minutes, or until the batter has set but has not browned on top.
  8. Remove the dish from the oven. Spread the cheese filling evenly over the set batter. Return the dish to the oven for another 30 minutes, or until the filling has set.
  9. Remove the dish from the oven. Give the remaining two cups of batter a quick mix with a whisk to resuspend it, and pour it evenly over the cheese filling.
  10. Return the dish to the oven for another 15 minutes, or until the top layer has set and is a light golden brown.
  11. Remove from the oven. Allow the casserole to cool for about 10 minutes before serving. Top each piece with a dollop of sour cream, if desired.
  12. Enjoy!
3 Carbs Per Serving
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.