Keto Lemon Ricotta Pancakes

You’ll need:

6 eggs

4 tbsp butter

2 tsp lemon extract

1 cup ricotta cheese

2 3/4 cup almond flour

1/2 cup coconut flour

2 tbsp baking powder

1/2 cup sweetener (your choice)

1 cup berries fresh (if frozen drain liquid)

Directions:

Preheat oven to 350 degrees.

Mix wet ingredients together until smooth. Then mix dry ingredients in and mix until smooth. Lastly add berries and be carful not to mash into dough (it’s okay if some break but don’t want all the berries to mash)

Put into muffin cups. Fill just to top. Place into muffin tin and bake 25 minutes or until cooked through. Tips will began to brown just a tad and they should be ready to eat! Remove and serve with fresh fruit if you would like and whip cream! Yum 😋Enjoy!

You’ll need:

4 eggs

2 tbsp almond four

1/4 tsp lemon extract

1 tbsp sweetener

4 tbsp ricotta cheese

1 tsp baking powder

First you must separate the eggs. The yolks in one bowl and whites in another. With a mixer, beat egg whites until they form a peek about 3-6 minutes. Make sure they are nice and firm, then add in your sweetener and lemon extract.

In other bowl with yolks add ricotta cheese, baking powder and almond flour. Beat with beater to mix and then gently fold in the beaten egg whites. Try not to break the whites when folding in the yolks.

In low heat in pan spray with cooking spray so it doesn’t stick (do this each time) add fluffy batter to heated pan don’t over heat or it will burn. You want a good warm pan to cook but not to hot. Cover pan after batter is added and leave covered for 40-60 seconds. Lift and check if it is ready to be flipped. Should be firm enough to not fall apart. Flip and cook other side about same time, remove and set onto plate. Repeat until batter is gone. Should made 6 good size pancakes! Top with your choices of toppings I use whipped cream, berries and sugar free syrup! enjoy!!!

Category: Keto Lemon Ricotta Pancakes

Almond flour ricotta berry muffins

Keto Lemon Ricotta pancakes