Ricotta Pancakes

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Lolita Carrico
Lolita Carricohttp://ketology.net
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

Happy National Pancake Day! I love using ricotta when baking because it provides a cheesecake-like texture, and in this recipe it adds a richness while making the pancakes light and fluffy at the same time. These low carb pancakes are perfect for Sunday brunch – I like to top them with fresh blackberries and lemon zest, but your favorite sugar-free syrup (I like ChocZero) also works well! They’re also delicious with a simple whipped cream! Make sure to use full-fat ricotta to get your fat macros in. With only 5g of net carbs and a whopping 15g of protein per serving, these pancakes will become a regular beyond today’s “holiday”!

This is one of over 100 easy, low carb recipes in my best-selling book, Keto Carbs Cookbook for Beginners. Grab a copy for more delicious recipes!

ricotta pancakes

Keto Ricotta Pancakes

5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Brunch
Cuisine American
Servings 8
Calories 145 kcal


  • 1 cup almond flour finely milled
  • 4 eggs large
  • 5 ounces full-fat ricotta
  • 1/3 cup sweetener I use Allulose
  • 2 tbsp almond milk
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/8 tsp cream of tartar


  • Mix all ingredients in a large bowl and whisk or beat with a hand mixer until smooth.
  • Spray a small nonstick skillet with cooking spray and place over medium heat.
  • Pour 1/4 cup of the batter and cook for 4 minutes per side until golden.
  • Repeat with remaining batter.
  • Top with berries and lemon zest and enjoy!


@ketologylife It’s National Pancake Day! So why not have pancakes for dinner? These ricotta pancakes have only 5g of carbs, and 15 g of protein.#CapCut ##keto##lowcarblove##mounjaro ♬ original sound – Lolita @ Ketology


Calories: 145kcalCarbohydrates: 4gProtein: 8gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 91mgSodium: 104mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 198IUCalcium: 112mgIron: 1mg
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