The key to these low carb pancakes is almond flour and ricotta. It’s perfect for those who avoid gluten, watch their carbs, or just want to try something different. Keto Lemon Poppy Seed Pancakes – You must try this recipe.
Most pancake recipes boast that they’re the fluffiest recipe on the planet. Well, if they’re not using ricotta cheese, they might fall short in that regard.
Ricotta is an interesting cheese – it’s crumbly but sticky, so it works in this low carb pancake batter. Make sure to use whole milk ricotta. You don’t want the low-fat stuff. Ever.
Let us know if you liked this recipe. Try the other recipe categories as well!
If you like Lemon Poppy Seed Keto Pancakes, you can try similar recipes:
- Keto Low-Carb Blueberry Pancakes
- Blueberry Ricotta Pancakes
- Keto Pancakes With Low Carb Sugar-Free Maple Syrup
Lemon Poppy Seed Keto Pancakes
Course: BreakfastsCuisine: Ketogenic, Low CarbServings
3
servingsPrep time
5
minutesCooking time
15
minutesCalories
321
kcalThe key to these low carb pancakes is almond flour and ricotta. It’s perfect for those who avoid gluten, watch their carbs, or just want to try something different.
Ingredients
- For pancakes:
7 oz ricotta cheese whole milk
3 large eggs
1 lemon zested & juiced
1/4 cup almond flour
2/3 tsp baking powder
2/3 tbsp Poppy seeds
1 tbsp ground flax seeds
1/2 tsp vanilla extract
12 drops liquid stevia
1 tbsp olive oil for cooking
pinch sea salt
- For Lemon Glaze
1/4 cup So Nourished Erythritol
2 tbsp almond milk
1/2 lemon juiced
Directions
- Prepare one lemon. Zest the whole fruit then press the lemon to get the juice.
- Place the lemon zest and juice in a mixing bowl then crack the eggs into the bowl. Stir well together with the liquid stevia, vanilla, and ricotta cheese.
- Whisk the mixture with the dry ingredients until smooth.
- Heat the olive oil in a skillet over medium heat. Scoop ¼ cupfuls of the batter onto the heated oil but do not fill the cup to the brim. Fry for 2-3 minutes. Flip the pancakes over and leave for another 2 minutes or until the pancakes turn golden. Repeat for the remaining amount of batter.
- Start making the lemon glaze while frying the pancakes. Mix the lemon juice with the powdered erythritol and almond milk. Stir well.
- Glaze the pancakes with the lemon mixture. Serve with some poppy seeds on top. Enjoy!
Notes
- If you have leftovers, you can store the pancakes in an airtight container in the fridge for a couple of days. They freeze well too. They make a great snack.
Nutrition Facts
Per 3 (1)
Amount
% Daily Value*
Calories 321
Sodium 135mg
6%
Potassium 359mg
8%
Total Carbohydrate 12g
4%
Dietary Fiber 4g
16%
Sugars 2g
Protein 17g
34%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Note on Nutritional Information
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Can’t wait to try it !!!
Thank you and enjoy 😀