Ricotta Almond Pancakes – Keto, Low Carb & Gluten Free

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Creamy and fluffy ricotta pancakes with a delicate hint of almond flavor!

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

Sometimes you just want a break from the typical eggs breakfast.  These are easy to put together and the addition of the ricotta makes them creamy and just a hint of sweetness.  The almond extract is actually very subtle, but tasty!   Top with grass-fed butter and Choc Zero sugar-free maple syrup.

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

I understand some who tried this recipe were having trouble with the pancakes staying together when they flipped, so I made some improvements on the recipe!  This recipe should be much easier to make and the pancakes will have better structure now.  And while this newer version does have slightly more carbs, they are honestly so good I think it’s worth it!

Ingredients

3/4 cup almond flour

1/3 cup Oat Fiber (see note below)

1/2 cup ricotta cheese

1/2 cup heavy cream (or as needed)

3 whole eggs, separated

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1/4 cup swerve confectioners

2 teaspoons baking powder

Clarified butter/ghee or avocado oil for the pan

Optional: Chopped toasted almonds for the topping

Preparation

Whip the egg whites until you get soft peaks and set aside.

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

In another bowl, add the egg yolks, ricotta, swerve, vanilla, almond extract and the heavy cream.

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

Mix using a hand mixer for about 2 minutes.

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

Add the egg whites in and mix briefly.  In a separate bowl, mix the almond flour, oat fiber, baking powder and salt.

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

Add the dry ingredients into the wet and mix until combined.

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

The batter should be a little loose, but not too runny.  Add a little more heavy cream, if needed.

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

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.

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

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.

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

Be patient while they cook and if you make them this way, they will turn out perfectly!

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

Top with grass-fed butter and Choc Zero sugar-free maple syrup. Optional: Top with some chopped toasted almonds for a little texture!

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

I was able to get 16 small pancakes out of the batch.

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

Note:  

The Oat Fiber is really important in this recipe!  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here.  The bag lasts a while, because you don’t need to use much in your recipes.

Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!

These are just some of the great recipes you can make using Oat Fiber:

Lemon Meringue Cupcakes

Blueberry Lemon Muffins

Pumpkin Cupcakes

Chocolate Chip Cookies

Gingerbread Cupcakes with Cream Cheese Frosting 

Cheddar Jalapeño “Cornbread”

Lemon Poppy Mini Bundt Cakes

Rosemary and Kalamata Olive Focaccia

Cinnamon Roll Waffles with Cream Cheese Icing

Lemon Cupcakes with Creamy Lemon Frosting

Chocolate Peanut Butter Cupcakes

Fluffy Pumpkin Pancakes

Pumpkin Donuts

Cranberry Sauce and Walnut Muffins

Tiramisu Pancakes

Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

Makes 5 Servings

Macros: Fat 20 grams – Protein 11 grams – Carbs (net) 5 grams


Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free
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Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free

Sometimes you just want a break from the typical eggs breakfast.  These are easy to put together and the addition of the ricotta makes them creamy and just a hint of sweetness.  These are easy to put together and the addition of the ricotta makes them creamy and just a hint of sweetness.  The almond extract is actually very subtle, but tasty!  Top with grass-fed butter and Choc Zero sugar-free maple syrup.
CourseBreakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5

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

Preparation

  • 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, baking powder and salt.  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 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 and Choc Zero sugar-free maple syrup. Optional: Top with some chopped toasted almonds for some texture!

Notes

The Oat Fiber is really important in this recipe!  I use it in so many recipes, because of the amazing texture it gives whatever I am baking!  It is hands down, the best ingredient I’ve baked with and is really worth buying.  I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag in Amazon (link in recipe).  The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats.  Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!
*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).
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Have you made this recipe?Please share a pic on Instagram and mention @ketocookingchristian or tag #ketocookingchristian!

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Kay

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!

Sandy
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Sandy

What can I use in place of ricotta?