Crepes and pancakes have always been a big part of our weekends, and we are also blessed with a Meyer lemon tree in our backyard, so any opportunity to use these gems is welcome in our home! I use ricotta often for desserts and main dishes, and these light, fluffy Low Carb Lemon Ricotta pancakes are perfect – and keto! – for a Sunday morning treat. I love the taste of blueberries and lemon together, so I also usually top these with fresh blueberries, which are among the keto-approved fruits. If you are looking for a low carb and keto maple syrup, ChocZero makes the best ones on the market hands down!

While many baking recipes use almond flour, I use coconut flour in these because it produces a lighter and airier keto pancake. I also love the richness of ricotta and use it baking often because of it’s cheesecake-like texture. These Low Carb Lemon Ricotta pancakes also store well for a few days in the fridge, so i usually make a full batch and tightly seal leftovers for the next day!

If you’re looking for a more traditional pancake, my original keto pancake recipe is literally the BEST and if you want something quick, the Birch Benders Pancake mix is a good bet.


Lemon Ricotta Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 168kcal


  • 4 oz full-fat ricotta cheese
  • 4 large eggs
  • 1/4 cup coconut flour
  • 2 tbsp Confectioners Swerve sweetener or powedered monkfruit
  • 2 tsp baking powder
  • 2 tsp pure vanilla extract
  • 1 tsp lemon extract
  • butter or ghee for the pan
  • 1/2 cup fresh whipped cream (optional)
  • 1/2 cup fresh blueberries (optional)
  • fine strips of lemon zest or grated lemon zest, for garnish (optional)


  • In a blender, combine the ricotta cheese and eggs. Pulse until smooth.
  • Add the coconut flour, erythritol, baking powder, vanilla extract, and lemon extract to the blender and pulse until the ingredients are well combined and the batter is smooth.
  • Brush a large nonstick skillet or griddle pan with butter and heat over medium-low heat. Once the pan is hot, add 1/4 cup of the batter and cook until it’s bubbly on the top and golden brown on the bottom, about 3 minutes. Repeat this process until all of the batter is gone, regreasing the skillet between batches.
  • Top each pancake with 1 tablespoon of lemon curd, 1 tablespoon of whipped cream, and a few blueberries, if using. Garnish with lemon zest, if desired.
  • Store leftovers in a resealable plastic bag in the fridge for up to 5 days, or freeze for later use. Reheat in a preheated 200 degree oven until warmed through.


Calories: 168kcal | Carbohydrates: 9g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 200mg | Sodium: 355mg | Potassium: 140mg | Fiber: 3g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 16mg | Calcium: 230mg | Iron: 2mg

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