Print Recipe
Crave-worthy Keto Lemon Ricotta Pancakes
Author: Bree
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 1 x
FREE KETO RECIPES + 5-INGREDIENT KETO COOKBOOK
Make sure to sign up for free to get instant access to the 5-Ingredient Keto Cookbook , which includes my favorite 20+ keto recipes of all-time, all under 5 ingredients.
Scale
1x 2x 3x
⅔ cup almond flour
¼ cup coconut flour
1 tsp baking powder
pinch of salt
3 large eggs
½ cup ricotta
4 tbsp unsweetened almond milk
1 tsp lemon zest
1 tbsp granulated Stevia or other low carb granulated sweetener
butter for cooking
Add the almond flour, coconut flour, baking powder and salt to a bowl and mix to combine.
Add the eggs, ricotta, sweetener, almond milk and lemon zest to another bowl and mix to combine.
Add the wet ingredients to the dry, and stir to combine.
Lightly grease a non stick skillet with butter.
Heat the skillet over medium low heat until hot.
Drop ¼ cup of batter for each pancake onto the hot skillet.
Cook until small bubbles begin to form on the top.
Carefully flip the pancakes and cook on the other side 1-2 minutes or until cooked through.
Serve warm.
Print Recipe