Ricotta Almond Pancakes - Keto, Low Carb & Gluten Free
Creamy and fluffy ricotta pancakes with a delicate hint of almond flavor!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
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!
The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
Calories: 258kcal | Carbohydrates: 10g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Fiber: 5g | Sugar: 1g