Keto Lemon Ricotta Pancakes

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins

Lemony and fluffy this is a great way to start your morning! Made with Swerve (erythritol) granular sweetener and almond and coconut flours this is definitely Keto-friendly.

This recipe makes about 8 pancakes!

To make it weekend worthy top with pureed raspberries or strawberries and a bit of coconut whipped cream. Just add a tsp of Swerve confectioners to some coconut cream 🙂


0/14 Ingredients
Adjust Servings
  • Optional


0/2 Instructions
  • Whisk the dry ingredients in a large bowl, and whisk the wet ingredients in a medium bowl. Add wet ingredients to the dry and stir until blended. Let batter sit for 1 minute. If it seems too thick, add water, 2 tablespoons at a time, until you’re happy with the consistency.
  • Melt coconut oil in a large skillet over medium-high heat. Spoon ¼ cup of batter onto the skillet and gently flatten with the bottom of the measuring cup. Cook for 2 to 3 minutes, then flip and cook for an additional 1 to 2 minutes. Serve with a drizzle of raspberry purée, a dollop of coconut whipped cream, and raspberries.