Keto Ricotta Almond Pancakes (Gluten Free)
User Reviews
5
Keto Ricotta Almond Pancakes (Gluten Free)
Description
The recipe uses almond flour and oat fiber to create a batter that is low in carbohydrates and gluten-free. Ricotta cheese and whipped egg whites contribute moisture and lightness, with egg yolks, sweetener, vanilla, and almond extracts adding flavor depth. The batter may require additional heavy cream to reach the right consistency, ensuring pancakes aren’t too wet or too dense.
Cooking these pancakes on low heat with a lid helps them cook evenly and retain moisture, while making them easier to flip without breaking due to their moderate size (3-4 inches in diameter). The final texture is tender yet sturdy, perfect for a keto-friendly breakfast or brunch.
The pancakes can be topped with toasted chopped almonds for added texture and optionally served with sugar-free maple syrup for sweetness. Oat fiber provides insoluble fiber and improves traditional pancake texture, though substitutions with psyllium husk powder and coconut flour are possible with additional liquids.
Ingredients
- ¾ cup almond flour
- ⅓ cup oat fiber see notes
- ½ cup ricotta cheese
- 3 whole egg separated
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup Swerve Confectioners Sugar
- 2 teaspoons baking powder
- ½ cup heavy cream
- clarified butter aka ghee, for the pan
- Optional almonds toasted, chopped, for topping
- Optional maple syrup sugar free
Instructions
- Whip the egg whites in a mixing bowl, until you get soft peaks using a hand mixer and set aside. In another bowl, add the egg yolks, ricotta, swerve, vanilla, almond extract and the heavy cream, then mix for about 2 minutes.
- Add the egg whites in and mix briefly. In a separate bowl, whisk the almond flour, oat fiber and baking powder. Add the dry ingredients into the wet and mix until combined.
- The batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
- Add some avocado oil, coconut oil or clarified butter/ghee to a nonstick skillet on LOW heat and add the pancake batter to make pancakes of about 3-4” in diameter. If you make them any bigger, they might be more difficult to flip and won't hold together as well. Think a little bigger than a silver dollar pancake.
- Cook them on low heat with a lid on for a few minutes on each side, this is key! Wait till you see a few tiny bubbles, they carefully flip them and put the lid back on till they are done.
- Be patient while they cook and if you make them this way, they will turn out perfectly! Top with grass-fed butter, (optional) sugar-free maple syrup and some chopped toasted almonds for some texture!
Notes
- The recipe yields about 16 pancakes; serving size is 3-4 pancakes depending on size.
- Oat fiber is used to improve pancake texture and is zero net carbs, ideal for keto.
- If oat fiber is unavailable, substitute with psyllium husk powder and coconut flour, adjusting liquids accordingly.
- Cooking on low heat with a lid is essential for even cooking and easier flipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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