fine strips of lemon zest or grated lemon zest, for garnish(optional)
In a blender, combine the ricotta cheese and eggs. Pulse until smooth.
Add the coconut flour, erythritol, baking powder, vanilla extract, and lemon extract to the blender and pulse until the ingredients are well combined and the batter is smooth.
Brush a large nonstick skillet or griddle pan with butter and heat over medium-low heat. Once the pan is hot, add 1/4 cup of the batter and cook until it's bubbly on the top and golden brown on the bottom, about 3 minutes. Repeat this process until all of the batter is gone, regreasing the skillet between batches.
Top each pancake with 1 tablespoon of lemon curd, 1 tablespoon of whipped cream, and a few blueberries, if using. Garnish with lemon zest, if desired.
Store leftovers in a resealable plastic bag in the fridge for up to 5 days, or freeze for later use. Reheat in a preheated 200 degree oven until warmed through.