Low carb ricotta and lemon pancakes

Low Carb Ricotta and Lemon Pancakes

Low carb ricotta and lemon pancakes are a delicious and nutritious keto friendly breakfast option. They are easy to prepare and packed with protein and healthy fats, making them a great choice for those following a ketogenic diet.

Ingredients

• 1 cup of Ricotta cheese
• 4 large eggs
• Zest and juice of 1 lemon
• 1/2 cup of Almond flour
• 1/4 cup of Erythritol or other keto-friendly sweetener
• 1/2 teaspoon of Baking powder
• Butter for frying
• Optional toppings: Berries, whipped cream, or sugar-free syrup

Instructions

1. In a large bowl, combine the ricotta cheese, eggs, lemon zest, and lemon juice. Mix until well combined.
2. In a separate bowl, combine the almond flour, erythritol, and baking powder. Stir until well mixed.
3. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
4. Heat a large non-stick skillet over medium heat and melt a small amount of butter.
5. Scoop 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve the pancakes warm with your choice of toppings.

Time

Preparation Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes

Nutritional Information

Per serving (2 pancakes):

• Calories: 200
• Fat: 15g
• Protein: 10g
• Carbohydrates: 5g
• Fiber: 2g
• Net Carbs: 3g

Recipes (external)

• Diet Doctor recipes on Low carb ricotta and lemon pancakes
• Allrecipes Low carb ricotta and lemon pancakes
• Ruled.me recipes on Low carb ricotta and lemon pancakes
• Food.com recipes on Low carb ricotta and lemon pancakes
• Pinterest recipes on Low carb ricotta and lemon pancakes
• You Tube recipes on Low carb ricotta and lemon pancakes

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