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8
Dec

Home / Food & Recipes / Keto Diet Recipes / Low Carb Blueberry Ricotta Pancakes

Low Carb Blueberry Ricotta Pancakes

By recommended tips
/ tags blueberry, keto, low-carb, pancakes, recipes, ricotta
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Here is a great breakfast idea for making a quick, keto-friendly, low-carb blueberry ricotta pancakes recipe. Try it, and this is delicious. Low Carb Blueberry Ricotta Pancakes – You must try this recipe.


These tasty and fluffy Low Carb Blueberry Ricotta Pancakes I made with coconut flour and pleasantly flavored with vanilla and lemon zest. They are very tasty and wonderfully fluffy. The ricotta cheese adds wonderful creaminess and really enhances its texture.

These Low Carb Blueberry Ricotta Pancakes are full of flavor with a little touch of sweetness from adding monk fruit to the batter. For top of the pancakes you can add keto-friendly sugar-free syrup, or just add some more berries.

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Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

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Low Carb Blueberry Ricotta Pancakes
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Low Carb Blueberry Ricotta Pancakes

4 from 26 votes
Recipe by Vlad P., Photo Credit: Nataliya Arzamasova Course: BreakfastCuisine: American
Servings

5

servings
Prep time

15

minutes
Cooking time

4

minutes
Calories

214

kcal

Here is a great breakfast idea for making a quick, keto-friendly, low-carb blueberry ricotta pancakes recipe. Try it, and this is delicious.

Ingredients

  • 1 cup coconut flour

  • 4 large eggs

  • 3/4 cup whole milk ricotta cheese

  • 1/2 teaspoon vanilla extract

  • 1/4 cup unsweetened almond milk

  • 1 tablespoon lemon zest

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder

  • 1/4 teaspoon monk fruit powder

  • 1/4 cup blueberries

Directions

  • Preheat a skillet over medium heat. Blend together the eggs, ricotta cheese, vanilla extract, and unsweetened almond milk.
  • Mix together the coconut flour, golden lemon zest, salt, baking powder, and monk fruit in a separate bowl.
  • Slowly add the dry ingredients into the blender, and blend until a smooth batter forms.
  • For the 1/4 cup of blueberries, you will need to add 2-3 blueberries per pancake. Exact number of berries you have will depend on their size, so feel free to halve them if needed.
  • Add butter to the preheated skillet. Wait for the butter to melt.
  • Pour your pancake batter into the skillet and flip when lightly browned on the outside. To get the full number of servings, use a 2 tablespoon measurement to scoop in the batter.
  • Serve with sugar free syrup, or additional berries.

Notes

  • Nutrition info does not include toppings.
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Nutrition Facts
Per 1 (5)

Amount % Daily Value*
Calories 214
Total Fat 9.5g 15%
Saturated Fat 4.7g 24%
Cholesterol 160mg 53%
Sodium 229mg 10%
Potassium 220mg 5%
Total Carbohydrate 20.1g 7%
Dietary Fiber 9.9g 40%
Sugars 1.3g
Protein 12.6g 25%

*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

Nutritional information for the recipe is provided as a courtesy and is approximate only.

We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Thank you for understanding!

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LATEST COMMENTS
  • Making again today! I forgot how easy they were. The recipe sou
    Charlene
  • Very good and filling! I used cookie scoop and got 10 - 1 ounce
    NancyBanana
  • Made this tonight with a few modifications of adding cavenders se
    Darlena
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