Keto Ricotta Pancakes
These delicious keto ricotta cheese pancakes are a delightful low-carb spin on a breakfast classic. Topped with homemade keto strawberry jam, they're a sweet but healthy breakfast. A stack of 5 pancakes has about 4g of net carbs and 560 calories.
Equipment
- 1 Medium or large frying pan
- 1 Blender (table top, hand-held, or immersion)
Ingredients
The Batter
- 250 grams Ricotta cheese
- 4 large Eggs
- 1/2 tsp Vanilla extract
- 50 grams Almond flour (about 4-5 tbsp)
- 1/2 tbsp Baking powder (added right before cooking)
- 3 tbsp Cocnut oil (to grease the frying pan)
The Strawberry Jam
- 200 grams Fresh strawberrries
- 2 tbsp Powdered or granulated Erythritol (or your sweetener of choice)
- 1-2 tbsp Gelatin or chia seeds to act as thickener (optional and depends on the size and water content of your strawberries)
Instructions
For the Batter
- Mix all ingredients excpet for the baking powder into a blender and blend until smooth
- Add the baking powder immediately before cooking the batter
- Heat a medium or large frying pan over medium - low heat, and grease with some coconut oil
- Pour enough mixture into the pan for a ~4" pancake. Depending on the size of your frying pan, you shoudl be able to do about 3 evelny spaced pancakes at a time
- Cook for 4-5 minutes on each side
For the Strawberry Jam
- Mix the strawberries and erythritol together and sauté in a small or medium saucepan on low for about 15 minutes until the starwberries have broken down and changed to your desired consistency
Notes
Note:
We used forest strawberries, which are small and sweet. So, we sauté them whole. If you're using larger, more watery strawberries, you may need to chop them into halves or quarters when sautéing.