How to make Low Carb Lemon Ricotta Pancakes

Recipe & Photo Found at Keto and Co


-1 bag of Keto and Co Pancake and Waffle Mix

-4 eggs

-3 Tbsp almond milk of your choice (we love these ones)

-1 Tbsp coconut oil

-Zest from 1-2 lemons

-1/2 cup fresh lemon juice

-1 cup ricotta cheese


  1. In a medium bowl, whip the egg whites until stiff peaks form. Set aside.

  2. In a large bowl, whisk together egg yolks, coconut oil, ricotta cheese, almond milk, and lemon juice. Set aside.

  3. Combine the egg yolk mixture and a bag of Keto and Co Pancake and Waffle Mix then gently fold in the whipped egg whites in thirds.

  4. Heat a prepared pan on medium heat. Drop batter by 1/4 cups to make pancakes. This batter is a bit thick, so drop in a circular motion and spread to make a pancake.

  5. Flip when the underside is done and repeat with all of your batter.

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