The most common question I get about low-carb diets is, “But what about carbs? Can you eat carbs?” Well, yes, you can eat carbs—but that doesn’t mean you have to. You can eat a lot of carbs, and if you eat too many carbs, you will probably get sick of them. And that means you will probably want to cut them back. But be careful. Going low-carb has its own set of problems, so don’t just cut them out without thinking about what you’re doing.

Ricotta is a great source of protein and calcium for low-carb diets, but it’s also easy to get tired of the same food at breakfast or dinner time. This recipe is a perfect change of pace, adding a lemon flavor and alternating ricotta with pancake batter in a way that’s nothing like ricotta you’ve ever tasted before.

I have a confession to make. I am not a big fan of pancakes. I have tried them many times in the past and have found them to be a bit dry and boring. But for some reason, I decided to give them another try and I have to say, I was pleasantly surprised. These low-carb ricotta and lemon pancakes are light and fluffy, and are bursting with flavor and freshness. My husband loved them and so did our little baby boy. He had no idea that the pancakes were low carb, and he said he would happily have them again.. Read more about low carb ricotta breakfast recipes and let us know what you think.


Ricotta and lemon pancakes with low carbs



Low-carb coconut flour pancakes puff up more when ricotta cheese is added. There’s no need to add butter or syrup to them now that they’ve been infused with lemon taste. They’re delicious on their own!

Easy 15 + 20 m



  1. Combine the coconut flour, baking soda, and salt in a large mixing basin. Combine the cream, egg yolks, lemon extract, and ricotta in a mixing bowl.

  2. Using an electric mixer, beat egg whites until soft peaks form in a separate basin. Toss into the batter.

  3. Melt butter on a large nonstick griddle or pan over medium-high heat.

  4. Using approximately 4 tablespoons (1/4 cup) of batter each pancake, drop batter into griddle or skillet. Cook for 2 to 3 minutes each side, or until each side is browned.


The mixture will be quite thick, which will result in light and fluffy pancakes. Flatten the batter droplets with the back of a spoon before cooking for thinner pancakes.

Warm a cup of frozen blueberries in the microwave or over the stove until they are bubbling and juicy. For a low-carb fruity topping, add a spoonful to each plate of pancakes.

Dessert: pancakes?

We don’t suggest sugary meals for breakfast since they may make some individuals hungry. However, if you like a sweeter flavor, you may add 1 tablespoon of erythritol per serving to the batter.

Suggestions for serving

For more protein and saltiness, add a couple slices of crispy bacon.

Special equipment is suggested.

  • Mixer (electric)

I found these ricotta pancakes to be extremely filling and satisfying, just like many other low carb recipes, so I decided to post them. These recipes are available:  ricotta pancakes; ricotta pancakes with berries; ricotta pancakes with nutella; ricotta pancakes with lemon, ricotta pancakes with lemon and berries; ricotta pancakes with lemon and nutella.. Read more about keto lemon ricotta cake and let us know what you think.

This article broadly covered the following related topics:

  • low carb ricotta pancakes
  • low carb lemon ricotta pancakes
  • low carb ricotta cheese pancakes
  • keto lemon pancakes
  • low carb almond ricotta pancakes

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