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Keto Ricotta Lemon Pancakes Recipe

Fluffy, low-carb Keto Ricotta Lemon Pancakes are the perfect breakfast for anyone on a keto diet. Packed with protein, full of lemony flavor, and so easy to make, these pancakes will keep you satisfied and energized all morning!

Ingredients

Scale
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup full-fat ricotta cheese
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons granulated erythritol
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • Butter or coconut oil for cooking

Instructions

  • In a large bowl, mix almond flour, coconut flour, baking powder, and salt.
  • In another bowl, whisk eggs, then stir in ricotta, almond milk, sweetener, lemon zest, lemon juice, and vanilla until smooth.
  • Combine wet and dry ingredients, stirring gently until the batter is thick and smooth.
  • Heat a non-stick skillet over medium heat and grease with butter or coconut oil.
  • Pour 2–3 tablespoons of batter per pancake and cook for 2–3 minutes, or until bubbles form. Flip and cook for another 1–2 minutes. Repeat until all batter is used.
  • Serve warm with your favorite keto-friendly toppings like whipped cream or sugar-free syrup.

Notes

  • Batter is thicker than traditional pancake batter; spread it gently with a spoon if needed.
  • Store leftovers in the fridge for 3 days or freeze for up to 2 months.
  • Reheat pancakes in a skillet for the best texture.

Nutrition