Thank you for stopping by my kitchen today! I’m so excited to share this gluten-free ricotta almond bars recipe with you. These bars are soft, nutty, and lightly sweet—perfect with coffee, as a quick dessert, or even for brunch. Every bite takes me back to Sunday afternoons when my nonna would whip up something simple yet magical with ricotta.
If you love wholesome, cozy bakes, you’re going to adore this one. And don’t forget—you can subscribe to my email list for more recipes like this delivered straight to your inbox.
Overview of Recipe Content
What are Gluten-Free Ricotta Almond Bars?
They’re a cross between a cake and a blondie, with the creaminess of ricotta cheese and the nutty bite of almond flour. The sliced almond topping adds a delicate crunch that makes them irresistible.
Why You’ll Love Them
- Naturally gluten-free.
- Moist, tender, and rich without being heavy.
- Just the right sweetness thanks to honey or maple syrup.
- Great for make-ahead baking.
- Perfect balance of creamy and crunchy.
What They Taste Like
Imagine the fluffiness of ricotta cheesecake blended with the earthiness of almonds. These bars are soft, slightly chewy, and finished with a golden almond crust.
Seasonal & Nutritional Notes
- High in protein thanks to ricotta and almond flour.
- Naturally sweetened with honey or maple syrup.
- A wonderful choice for spring brunches, holiday dessert platters, or cozy tea-time.
Ingredients
- 1 cup almond flour
- 1 cup ricotta cheese
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds (for topping)
Tools Needed
- Mixing bowls
- Whisk & spatula
- 8×8-inch baking pan
- Parchment paper
Substitutions & Additions
- Use agave nectar instead of honey for a vegan-friendly version (with plant-based ricotta).
- Add lemon zest for brightness.
- Sprinkle mini chocolate chips over the almonds for a dessert twist.
How to Make Gluten-Free Ricotta Almond Bars
- Prep the Pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- Mix Wet Ingredients: In a bowl, whisk together ricotta, eggs, honey (or maple syrup), vanilla, and melted coconut oil. It should look creamy and smooth.
- Add Dry Ingredients: Stir in almond flour, baking powder, and salt. The batter will be thick but spreadable.
- Transfer & Top: Spread batter evenly into the prepared pan. Sprinkle sliced almonds generously over the top.
- Bake: Bake for 25–30 minutes, until edges are golden and a toothpick comes out mostly clean.
- Cool & Slice: Let cool completely before slicing into bars.
The aroma while baking is pure heaven—warm almonds and vanilla filling the kitchen!
What to Serve with Gluten-Free Ricotta Almond Bars
- A dusting of powdered sugar for elegance.
- Pair with cappuccino, espresso, or a glass of almond milk.
- Serve alongside fresh berries or a dollop of whipped cream.
Tips for Making It Perfect
- Don’t overbake—ricotta keeps these moist, but too much heat will dry them out.
- Line your pan with parchment for easy removal.
- Chill before slicing for neater edges.
Storage Instructions
- Room temp: 2 days in an airtight container.
- Fridge: Up to 5 days.
- Freezer: Wrap individually and freeze up to 2 months. Thaw overnight in the fridge.
General Information
Ricotta has been a staple in Italian kitchens for centuries, often used in both savory and sweet dishes. These bars are a nod to traditional ricotta-based desserts but lightened up with almond flour.
Frequently Asked Questions
Can I make these dairy-free?
Yes—use plant-based ricotta (like almond ricotta).
Can I use regular flour?
Yes, substitute 1 cup all-purpose flour, but they won’t be gluten-free.
Do I need to refrigerate them?
Yes, if storing for more than 2 days.
Can I add fruit?
Absolutely! Raspberries or blueberries work beautifully.
Conclusion
These Gluten-Free Ricotta Almond Bars are a simple yet indulgent bake that brings a touch of Italian charm to your table. Moist, nutty, and full of warmth, they’re perfect for any gathering or just a cozy moment to yourself.
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Until next time, happy baking!
Interactive Elements
If you try this recipe, leave me a comment below—I’d love to hear how yours turned out! Share your creations on Pinterest or tag me on Instagram.
Nutritional Information (per bar, approx. 12 servings)
| Calories | Protein | Carbs | Sugar | Fat | Saturated Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 180 | 6g | 15g | 9g | 11g | 4g | 2g | 120mg |
Irresistibly Sweet Gluten-Free Ricotta Almond Bars (Easy Dessert Recipe!)
- Total Time: 40 minutes
- Yield: 12 bars 1x
Description
These moist and nutty Gluten-Free Ricotta Almond Bars are made with almond flour, ricotta cheese, and honey. Perfect for brunch, snacking, or dessert!
Ingredients
1 cup almond flour
1 cup ricotta cheese
1/2 cup honey or maple syrup
1/4 cup coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sliced almonds (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a bowl, whisk together ricotta, eggs, honey, vanilla, and melted coconut oil.
3. Stir in almond flour, baking powder, and salt until combined.
4. Spread batter evenly into prepared pan and sprinkle with sliced almonds.
5. Bake for 25–30 minutes, until edges are golden and a toothpick comes out mostly clean.
6. Cool completely before slicing into bars.
Notes
Don’t overbake—these bars should stay moist from the ricotta.
Add lemon zest or mini chocolate chips for a flavor twist.
Best stored in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 9g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
