keto recipes

Keto Ricotta Pancakes


1/4 cup almond flour
Oat fiber, 1/3 cup;
Ricotta cheese, ½ cup
three whole eggs, divided
Vanilla extract, 1 teaspoon
1/4 teaspoon almond extract
1/4 cup Swerve sugar
Baking soda, two teaspoons
1.5 cups thick cream
Oil or ghee for the pan
Optional chopped, toasted almond topping
optional sugar-free maple syrup


Using a hand mixer, beat the egg whites in a mixing bowl until soft peaks form. Egg yolks, ricotta, swerve, vanilla, almond extract and heavy cream should be combined in a separate bowl and mixed for about two minutes.
Add the egg whites and mix a little. Mix almond flour, oat fiber and baking powder in another bowl. After adding the dry ingredients, mix them into the wet ingredients.
A slightly loose but not too runny dough is ideal.
The pancake batter should be added a little avocado oil, coconut oil, clarified butter or ghee to a nonstick skillet on LOW heat to form 3 to 4 inch pancakes. They can be harder to turn over and if you make them bigger they won’t hold together. Consider something a little bigger than a dollar’s worth of pancakes.
It is important to cook both sides covered for a few minutes on low heat. When you notice a few small bubbles, carefully let them flip over and replace the cap until they’re gone.
You can make them this way and they will come out properly if you’re patient while they cook! Add some chopped, roasted almonds for texture, unsweetened maple syrup (optional), and grass-fed butter on top!

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