Tasty keto ricotta pancakes are made with flaxseed meal and are just 1g net carb per pancake. Gluten-free, sugar-free and nut-free these ricotta pancakes make a great breakfast.
This recipe makes 3 medium sized pancakes making this a great keto pancake for one. If you want to make more there is a button on the recipe card below that gives you the quantities for larger batches.
Carbs in Ricotta
Although ricotta does not have the lowest net carbohydrates of cheeses with 4g net carbs per 100g serving it is still a good low carb ingredient. It has one of the highest protein levels of cheese with 11g per 100g serving.
We used flaxseed meal to help give the pancake mixture more structure and to add additional fiber too.
For the low carb sweetener we used allulose but any other low carb sweetener would work just as well.
How to make keto ricotta pancakes
The great thing about pancakes is that they are a quick and easy recipe to make.
- Beat the egg.
- Add the ricotta cheese to the egg and whisk until you have a smooth mixture.
- Add the remaining ingredients.
- Whisk until smooth.
Cooking the ricotta pancakes
Pancakes can be cooked on the stove in a frying pan, skillet or on a griddle. For a perfect circle we used a Dash mini round griddle. It used just a spray of oil and gave a great shape.
I had ordered this mini griddle by mistake but it's become invaluable for making pancakes in a nice neat shape.
Cook the pancakes in butter or coconut or avocado oil.
Can I use other low carb flours?
If you don't like flaxseed this can be replaced with either almond flour or coconut flour. For the almond flour you may need to increase the volume by one or two tablespoons. The coconut flour can be kept at the same volume as the flaxseed meal.
How to serve keto ricotta pancakes
Pancakes are delicious by themselves but even better with a side of low carb syrup. A few suggestions for a low carb addition to pancakes are:
- Blueberries, raspberries, blackberries or strawberries.
- Sugar-free lemon curd.
- Low carb berry chia jam.
- Sugar free caramel sauce.
- Low carb syrups. Wholesome Yum does a great range of low carb syrups. Even a keto honey!
How to reheat leftovers
If you make a large batch of these ricotta pancakes you can store them in the refrigerator in a sealed container. Ideally they should be eaten by the following day.
Reheat the pancakes in a frying pan or skillet on a low heat for about 2 minutes.
The cinnamon adds to the sweetness but this is something you could play around to flavour it to your own tastes.
Lemon zest and lemon juice would be a great additional flavour to the pancakes, with some blueberries served on the side.
More keto pancakes recipes
This recipe was originally posted in May 2013. The photos and content have been updated but the recipe remains the same.
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Keto Ricotta Pancakes
- ¼ cup ricotta cheese
- 1 large egg
- 2 tablespoons ground flaxseed/flaxseed meal
- ½ teaspoon baking powder
- 2 tablespoons allulose or other low carb sweetener
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- 2 tablespoons butter
- In a medium mixing bowl, beat the egg and then add the ricotta cheese and blend well.
- Add the other ingredients and mix until you have a smooth batter.
- Heat a couple of tablespoons of butter in a medium frying pan on a medium low heat.
- Pour about 2 to 3 tablespoons of batter for each pancake; smaller pancakes will be easier to work with.
- Cook until the edges are slightly browning, then flip over and cook for another 2 minutes.
- Remove the pancakes carefully with a spatula as they are delicate to handle.
- Eat and enjoy!