Keto Lemon Ricotta Pancakes Recipe

February 1st, 2019

Start your keto morning off right with a lemony short stack. The batter blends gluten-free flours with rich ricotta cheese, lemon, and almond extract for a mellow, citrusy flavor. Make breakfast time even easier by mixing all the dry ingredients together the night before.

Keto Lemon Ricotta Pancakes

Yield: 10 pancakes
Active Time: 10 minutes
Total Time: 35 minutes


For the dry ingredients:
⅔ cup Thrive Market Almond Flour
¼ cup Thrive Market Organic Coconut Flour
½ teaspoon Thrive Market Baking Soda
¼ teaspoon salt

For the wet ingredients:
3 large eggs
½ cup ricotta
4 to 6 tablespoons water
Zest and juice of 1 large lemon
1 tablespoon Swerve confectioners sugar replacement
½ teaspoon almond extract

For cooking and serving:
Thrive Market Organic Virgin Coconut Oil

Raspberry purée, for serving
Coconut whipped cream, for serving
Raspberries, for serving


Whisk the dry ingredients in a large bowl, and whisk the wet ingredients in a medium bowl. Add wet ingredients to the dry and stir until blended. Let batter sit for 1 minute. If it seems too thick, add water, 2 tablespoons at a time, until you’re happy with the consistency.

Melt coconut oil in a large skillet over medium-high heat. Spoon ¼ cup of batter onto the skillet and gently flatten with the bottom of the measuring cup. Cook for 2 to 3 minutes, then flip and cook for an additional 1 to 2 minutes. Serve with a drizzle of raspberry purée, a dollop of coconut whipped cream, and raspberries.

Recipe credit: Angela Gaines

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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