Keto Ricotta Almond Pancakes
These Keto Ricotta Pancakes have a light and creamy texture with a subtle almond flavor for an Italian inspired special touch. They’re sugar-free and gluten-free and make the perfect, slightly indulgent breakfast.
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❤️ Why You’ll Love This Keto Pancakes Recipe
- Light and fluffy
- Ricotta cheese adds creaminess
- Similar to traditional pancakes, without all the carbs
- Easy to make
- Gluten-free
Sometimes breakfast just needs a change from eggs and bacon. These Keto Ricotta Almond Pancakes are easy to make and are a great way to make breakfast a little more special. The ricotta makes them creamy and soft, giving them that real pancake texture everyone loves.
The almond flavor is subtle and just enough to give them extra flavor. I love how they cook up fluffy and hold together well, which makes them easy to flip. Add butter and sugar free maple syrup and you’ve got a breakfast the whole family will love.
If you love you’re looking for other delicious Keto pancakes, be sure to try my Tiramisu Pancakes, Blueberry Pancakes or Fluffy Pancakes with Strawberry Sauce!
🛒 Ingredients for Keto Ricotta Pancakes
- Almond flour: Adds structure and a soft crumb without graininess.
- Oat Fiber: Helps mimic traditional pancake texture with zero net carbs.
- Heavy cream: Helps thin the batter and adds richness.
- Ricotta cheese: Brings moisture and that creamy interior everyone loves.
- Eggs, separated: Give lift and help the pancakes stay fluffy.
- Vanilla extract: Adds warmth and balances the almond flavor.
- Almond extract: Gives a gentle bakery style note without overpowering.
- Monk fruit/allulose: Sweetens smoothly and blends easily into the batter.
- Baking powder: Provides extra lift for lighter pancakes.
- Heavy cream loosens the batter and keeps everything rich.
- Clarified butter /ghee or avocado oil helps the pancakes cook evenly.
- Chopped toasted almonds optional add crunch and texture on top.
- Sugar free maple syrup: Optional topping that finishes them off just like classic pancakes.
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Fluffy Keto Pancakes
Whip the egg whites until you get soft peaks and set aside.
In another bowl, add the egg yolks, ricotta, Swerve, vanilla, almond extract and the heavy cream.
Mix using a hand mixer for about 2 minutes.
Add the egg whites in and mix briefly. In a separate bowl, mix the almond flour, oat fiber and baking powder.
Add the dry ingredients into the wet and mix until combined.
Add some avocado oil, coconut oil or clarified butter/ghee to a skillet on LOW heat and add the pancake batter to make pancakes of about 3-4” in diameter.
If you make them any bigger, they might be more difficult to flip and won’t hold together as well. Think a little bigger than a silver dollar pancake.
Cook them on low heat with a lid on for a few minutes on each side, this is key! Wait till you see a few tiny bubbles, they carefully flip them and put the lid back on till they’re done.
Be patient while they cook. If you wait to flip them when they are done on one side, they’ll turn out perfectly!
Top with grass-fed butter and sugar free maple syrup. Optional: Top with some chopped toasted almonds for a little texture!
I was able to get 16 small pancakes out of the batch.
☑️ Storage Instructions
- Fridge: Store cooked pancakes in an airtight container for up to four days.
- Freezer: Freeze pancakes in a single layer then store in a freezer safe bag for up to two months.
🍴 What to Serve with Keto Pancakes
- Homemade Strawberry Sauce, Blueberry Sauce or Sugar-free Maple syrup
- Homemade Breakfast Sausage
- Ricotta Scrambled Eggs
- Raspberry Jam or Blackberry Jam
- Lemon Curd
💡 Tips
- Keep the heat low the so the centers cook through without browning too fast.
- Use a lid while cooking to trap heat and help the pancakes rise evenly.
- Fold the egg whites gently so you do not knock out the air.
- Let the batter rest for two minutes before cooking to allow the oat fiber to hydrate.
- Use a thin spatula and flip slowly to keep the pancakes intact.
- Grease the pan lightly between batches to prevent sticking without excess oil.
- Watch for tiny bubbles before flipping which signals the pancake is ready.
🔄 Substitutions and Additions
- Lemon: Add lemon zest for a bright breakfast twist that pairs well with ricotta.
- Cinnamon: Stir in a pinch of cinnamon for a warm cozy flavor.
- Berries: Top with fresh berries if your macros allow it for a special treat.
- Mascarpone: Add a spoon of mascarpone on top for extra creaminess.
- Coconut: Sprinkle toasted coconut for texture and subtle sweetness.
- Mini pancakes: Make mini pancakes for an easy kids’ breakfast.
Can I Make the Batter Ahead of Time?
This batter works best fresh since the whipped egg whites lose volume over time.
What are the Carbs in Ricotta Cheese?
There are a little over 3 carbs in 1/4 cup of ricotta cheese. This whole recipe only uses 1/2 cup which make the carb count very reasonable for your Keto macros.
What is Oat Fiber? Is Oat Fiber Keto?
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
What is a Substitute for Oat Fiber?
To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.
🍽️ More Keto Breakfast Recipes
- Blueberry Crumb Loaf
- Italian Sausage and Spinach Quiche
- Homemade Waffles
- Pumpkin Donuts
- Blueberry Muffins
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Keto Ricotta Almond Pancakes
Ingredients
- 3/4 cup almond flour
- 1/3 cup oat fiber, see notes
- 1/2 cup ricotta cheese
- 3 whole eggs, separated
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup swerve confectioners
- 2 teaspoons baking powder
- 1/2 cup heavy cream
- Clarified butter/ghee for the pan
- Optional Chopped toasted almonds for the topping
- Optional sugar free maple syrup
Instructions
- Whip the egg whites in a mixing bowl, until you get soft peaks using a hand mixer and set aside. In another bowl, add the egg yolks, ricotta, swerve, vanilla, almond extract and the heavy cream, then mix for about 2 minutes.
- Add the egg whites in and mix briefly. In a separate bowl, whisk the almond flour, oat fiber and baking powder. Add the dry ingredients into the wet and mix until combined.
- The batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
- Add some avocado oil, coconut oil or clarified butter/ghee to a nonstick skillet on LOW heat and add the pancake batter to make pancakes of about 3-4” in diameter. If you make them any bigger, they might be more difficult to flip and won't hold together as well. Think a little bigger than a silver dollar pancake.
- Cook them on low heat with a lid on for a few minutes on each side, this is key! Wait till you see a few tiny bubbles, they carefully flip them and put the lid back on till they are done.
- Be patient while they cook and if you make them this way, they will turn out perfectly! Top with grass-fed butter, (optional) sugar-free maple syrup and some chopped toasted almonds for some texture!
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe*Originally published on January 15, 2019, updated on February 17, 2026 with improvements to the recipe, new photos, new recipe information and helpful tips.
June 27th, 2024
I haven’t made these pancakes yet, but I plan to soon. I wanted to know how much coconut flour and psyllium husk to use as a substitute for the oat fiber. Thank you.
I have never tried that version, so I am not sure what it would be. I’m sorry.
amazing! best keto pancake recipe so far! substituted oat with a scoop of protein powder! ❤️
Thanks so much!
Amazing!! Easy, fluffy, delicious! So glad I found this recipe! Thank you!
You are so welcome! I am happy you enjoyed them.
Amazing!! Easy, fluffy, delicious!
Thank you so much. They are one of my favorite things to make for breakfast.
If I could give you more than the 5 star rating I surely would! I made your recipe today for the first time. This is a game changer for sure! These pancakes are delicious! I am recently just restarting my keto journey. I had surgery last Nov. and I fell off the wagon when I couldn’t really prepare the things I needed to stay on my keto journey. Sadly, every pound (and inch) I had lost over the year before that, has crept back on. With recipes like this though, I think I’m ready to get back on full board again! The oat flour addition in your recipes makes a world of difference! I also made a keto ‘caramel sauce’ and dribbled just a little of it over the top of my pancakes. My next addition will be adding just a very small amount of finely chopped pecans to top the caramel sauce off! Thank you so much.
Oh, how I love to hear that! I was the same way when I first started the Keto way of eating. I had to have foods that were fresh and resembled what I eat normally. I truly think that is the key to sticking with Keto long term. Good luck to you on your journey and thank you so much for the compliment on the pancakes.
Thank you for sharing your faith and organizations that are dear to your heart!!!!
I’ve been printing out some of your recipes to try… Thank you for taking the time to add those “little” notes to make the recipe a success.
I do not have riccotta cheese and wonder if I can use whole milk small curd cottage cheese instead, and if so, would that be a even swap? Thank you.
GrammyG
My faith and organizations are why I love what I do and it’s wonderful to read comments like yours. Thank you very much. I have never swapped cottage cheese for ricotta in this recipe so I can’t promise you the results will be the same. But, if you’d like to try that, here is what I would do. Drain the cottage cheese through a cheese cloth or small mesh strainer really well. Afterwards. you will want to blend it slightly in a food processer until it gets to the texture of ricotta. Give it a try and let me know how it turns out!
Hello again, I actually had some ricotta cheese and made as directed. They were delicious!!!! I used my electric griddle set at 350 degrees and had to watch the edges as there were no bubbles like gluten pancakes.
I used a soup spoon as a measure and that worked well – easy to flip, too.
I’m going to try your bacon chicken casserole and also the chicken alfredo (hubby loves loves loves alfredo)…
Thank you again…
GrammyG
I am so glad you enjoyed them. I think you will really love the alfredo sauce, you’ll have to let me know, Thanks so much the comments.
Would really like to have a substitute for Oat Fibre…cannot find it in Australia….what about flax meal??
That might work, but if you can even mix in a little psyllium husk powder that should get you closer to the texture of these.
In New Zealand coeliac’s are advised against oats, i know it is different in US, what can I substitute this with please?
You can maybe try a mixture of coconut flour and psyllium husk powder. Make sure the batter isn’t thick and if it is, you can add more liquid.
Thanks will try that.
Love love love this recipe!!! Best almond keto pancakes I’ve made so far. So moist and fluffy and taste amazing. I like to make a batch and freeze the extra as they microwave well. I like to add a sprinkle of Lily’s chocolate on top. Thanks for sharing the recipe!!!
Yay, so glad to hear it!
These were very good. Key really is to keep them small and use the lid method. I used an electric skillet and 325 degrees was just right.
Absolutely right! Glad you liked them 🙂
You write in the recipe to add salt to the dry ingredients but there is no mention of salt in the ingredients list so what is the proper measurement? I assume a pinch or so?
That was a typo, sorry for the confusion, I’ve corrected the recipe to reflect this.
These are the first keto pancakes the hubby really liked. Thank you! I made them as waffles, took a little bit longer to cook, but so worth the wait!
I tried these and the flavor was really good. I did add the blueberries because I did not want to use syrup. The blueberries added really nice sweetness. I want to ask what is the reason you say to cover. I did have a hard time flipping just because of space to get the spatula in the pan. I would really like to use my griddle.
Covering with a lid allows the tops of the pancakes to cook as well. This really helps when you get ready to flip them, they won’t fall apart on you. I use a large skillet and make them fairly small, spread at least a few inches apart. When I go to flip them, I start by flipping the pancake closest to me and set it down further away from the other pancakes. This makes it easier to flip the other two. I hope that all makes sense and maybe you can try next time you make them.
You said you got 16 pancakes out of the batter, but then it says there are five servings. Does that mean there are about 3 pancakes per serving? Also could you add blueberries to this recipe like your other recipe?
Hi Jane,
Yes, 3-4 depending on the size you make them. And you can certainly add blueberries to these if you’d like. Just be sure to recalculate your macros accordingly.
I made these tonight!! And they get my 5 star!! Plus!! Yummy!!! Very close to regular pancake!!
Hi Anna,
I’m glad you enjoyed them and thanks for the wonderful feedback!
Hi there,
Can I use psyllium husk powder instead of oat fiber? If that’s so, should I use the same amount?
Thanks!
I’ve honestly not tried that before, so I couldn’t say for sure. Some have used a combination of psyllium husk powder and coconut flour, but you might also need to add more liquid. If you’re able to get the Oat Fiber, I recommend using it since it’s really an important ingredient in this recipe.
I live in Denver and I really struggled with making the batter “loose” at this high altitude. I had to add so much water after having added heavy whipping, which only made it thicker. The pancakes ended up tasting bland and were very difficult to turn. Any suggestions on how to tweak this recipe for those of us living up a mile high?
Hi Lunita,
I can see where adding water would cause them to taste bland. The only thing I could recommend is instead of water or more heavy cream, maybe add almond milk instead and that should help loosen the batter without making them watery or bland tasting.
The Nutrition Facts box indicates 5 servings but in the body of the recipe below Course: Breakfast, 4 servings are indicated. Can you clarify? Thanks!
Hi Kay,
This recipe has 5 servings and I’ve corrected the recipe card to reflect this. Thanks for pointing this out to me!
What can I use in place of ricotta?
Hi Sandy,
You can use 3/4 cup of heavy cream total and just omit the ricotta if you’d like. I hope that helps!