Ricotta Pancakes – Keto and Low Carb

ricotta pancakes keto and low carb

 

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.  Almond extract, almond flour and almond milk are all actually very subtle, but tasty!    Top with grass-fed butter and Choc Zero sugar-free maple syrup.

Ingredients

2/3 cup almond flour

1 1/2 cups ricotta cheese

4 large eggs, separated

1/2 teaspoon vanilla extract

1/8 teaspoon almond extract

2 tablespoons swerve confectioners

2 teaspoons baking powder

1/4 cup unsweetened almond milk (as needed)

Clarified butter/ghee for the pan

Preparation

Separate 4 eggs. Whip the egg whites until you get soft peaks and set aside.

In a separate bowl, whip up the ricotta cheese.

Then mix in the egg yolks, swerve, almond milk, almond and vanilla extracts.

Add almond flour and baking powder, mix until well combined.

Add almond milk until you get a smooth batter, then fold in the egg whites.

Add some clarified butter/ghee to a skillet on medium-low heat and add the pancake batter to make pancakes of about 4-5” in diameter.

Cook these low and slow, and do not rush them or they might start to fall apart when you go to flip them.

Top with grass-fed butter and Choc Zero sugar-free maple syrup. Enjoy!

ricotta pancakes keto and low carb

ricotta pancakes keto and low carb

ricotta pancakes keto and low carb

Makes about 16 small pancakes.

Serving size 4 small pancakes.

Macros: Fat 27 grams – Protein 20 grams – Carbs 5 grams


Ricotta Pancakes - Keto and Low Carb
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
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.  Almond extract, almond flour and almond milk are all actually very subtle, but tasty!    Top with grass-fed butter and Choc Zero sugar-free maple syrup.
Course: Breakfast
Servings: 4
Ingredients
  • 2/3 cup almond flour
  • 1 1/2 cups ricotta cheese
  • 4 large eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 2 tablespoons swerve confectioners
  • 2 teaspoons baking powder
  • 1/4 cup unsweetened almond milk (as needed)
  • Clarified butter/ghee for the pan
Preparation
  1. Separate 4 eggs. Whip the egg whites until you get soft peaks and set aside.
  2. In a separate bowl, whip up the ricotta cheese.  Then mix in the egg yolks, swerve, almond milk, almond and vanilla extracts.
  3. Add almond flour and baking powder, mix until well combined. Add almond milk until you get a smooth batter, then fold in the egg whites.
  4. Add some clarified butter/ghee to a skillet on medium-low heat and add the pancake batter to make pancakes of about 4-5” in diameter.  Cook these low and slow, and do not rush them or they might start to fall apart when you go to flip them.
  5. Top with grass-fed butter and Choc Zero sugar-free maple syrup. Enjoy!

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