Delicious keto lemon ricotta pancakes make a great low carb breakfast or dessert. Made with coconut flour they are grain-free and sugar-free too.
Pancakes are a simple recipe and something that you can make with the family. This recipe makes just 5 small pancakes and just the right amount for 2 people.
What are the carbs in ricotta?
Ricotta has one of the highest net carbohydrates in cheese with 4g net carbs in a 100g serving. It's still a low carb ingredient but if you are strictly counting carbs keep the portion of ricotta down to a minimum.
On the upside, ricotta has one of the highest protein content of cheeses with 11g per 100g serving.
When choosing your ricotta select full fat as it will cook better.
For the low carb sweetener we used allulose but any other low carb sweetener will work.
Coconut flour gives the pancakes a firmer texture as ricotta alone would be too flimsy and delicate to flip.
Almond flour can be used in place of coconut flour but the volume will need to be increased as coconut flour is more absorbent and requires a small amount.
How to make keto lemon ricotta pancakes
Pancakes are a quick and easy recipe that make a perfect weekend breakfast. If you want to make a larger batch of pancakes, the recipe card below has a button to increase the quantities required.
- Beat the eggs.
- Add the ricotta and whisk until smooth.
- Add the remaining ingredients.
- Whisk until you have a smooth batter.
What to do with leftovers
In the rare case that you have any leftover pancakes, they should be stored in an air tight container in the refrigerator.
Reheat the pancakes in a frying pan for a couple of minutes on a medium heat.
What to serve with keto lemon ricotta pancakes
Delicious by themselves, these delicate pancakes can be served with a low carb syrup, blueberries, a sugar-free lemon curd or even a sugar-free chocolate sauce.
More low carb pancakes
Pumpkin Pancakes with Coconut Flour
This post may contain affiliate links. Please read my disclosure policy for more information.
Keto Lemon Ricotta Pancakes
- ½ cup ricotta
- ¼ cup coconut flour
- 3 tablespoons almond milk (add more if the batter is too thick)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons allulose
- 1 teaspoon vanilla extract
- In a medium mixing bowl, beat the egg and then add the ricotta cheese and blend well.
- Add the other ingredients and mix until you have a smooth batter.
- Heat a couple of tablespoons of butter in a medium frying pan on a medium low heat.
- Pour about 2 to 3 tablespoons of batter for each pancake; smaller pancakes will be easier to work with.
- Cook until the edges are slightly browning, then flip over and cook for another 2 minutes.
- Remove the pancakes carefully with a spatula as they are delicate to handle.
- Serve with blueberries
YOUR OWN NOTES
Very hard to handle the batter when cooking. A little dry when done. Flavor is ok.
Hi! I’m using almond flour and the recipe says that I should increase the amount used. How much? Thanks!
Angela Coleby says
Add another 1/2 cup. Try it with 1/4 cup at a time until you have a thick batter.