Baked Low-Carb Strawberry Ricotta Pancakes
Martina Slajerova- Ready in 25m
- 5.8 g net carbs
- 280 kcal
- Serves 2
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This is a remake of my low-carb strawberry ricotta pancakes, a recipe I created shortly after I started this website. I knew this recipe had some flaws and always wanted to go back and try using other ingredients and cooking methods.
My original pancakes were too fragile and difficult to handle. Instead of making them on a pan, I baked these beauties in the oven and it was just what I was hoping for! Delicious, fluffy pancakes that are full of flavour and sweetness from baked strawberries. These are really tasty!
I made them with strawberries but these fluffy low-carb pancakes work just as well with blueberries, raspberries or blackberries. Enjoy!
Step-by-step
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Separate the egg yolks from the egg whites.
In a bowl, mix the egg yolks, vanilla extract, ricotta cheese and stevia.
Beat the egg whites until they become thick and form soft peaks. While beating, slowly add the baking soda and cream of tartar.
Transfer the egg whites into the bowl with the egg yolk mixture and very gently fold in. Using a sieve, slowly add the coconut flour. Be careful not to deflate the mixture completely.
Place the sliced strawberries onto a baking dish lined with parchment paper and greased with coconut oil. If you only have frozen strawberries, they have to be thawed and the excess juices removed.
Top with the pancake mixture and add more strawberries on top. Spray with coconut oil and place in the oven.
Cook for about 15 minutes until slightly browned.
Place on a serving plate and serve warm. Store in the fridge for up to 3 days.
Recipe
Baked Low-Carb Strawberry Ricotta Pancakes
★★★★☆4.4Soft and fluffy keto ricotta pancakes with slices of sweet strawberries baked in the oven instead of fried.
- Hands on
- 10m
- Overall
- 25m
- Servings
- 2
- 5.8 g
- Net carbs
- 14.2 g
- Protein
- 19.9 g
- Fat
- 280
- kcal
Ingredients makes 2 servings
Instructions
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Separate the egg yolks from the egg whites.
In a bowl, mix the egg yolks, vanilla extract, ricotta cheese and stevia.
Beat the egg whites until they become thick and form soft peaks. While beating, slowly add the baking soda and cream of tartar.
Transfer the egg whites into the bowl with the egg yolk mixture and very gently fold in. Using a sieve, slowly add the coconut flour. Be careful not to deflate the mixture completely.
Place the sliced strawberries onto a baking dish lined with parchment paper and greased with coconut oil. If you only have frozen strawberries, they have to be thawed and the excess juices removed.
Top with the pancake mixture and add more strawberries on top. Spray with coconut oil and place in the oven.
Cook for about 15 minutes until slightly browned.
Place on a serving plate and serve warm. Store in the fridge for up to 3 days.
Nutrition per serving, 2 pancakes
Carbs 9%Protein 22%Fat 69% of calories
- Net carbs
- 5.8 g
- Total carbs
- 8.7 g
- Fiber
- 2.9 g
- Sugars
- 3 g
- Protein
- 14.2 g
- Fat
- 19.9 g
- Saturated fat
- 13 g
- Calories
- 280 kcal
- Sodium
- 254 mg · 11% RDA
- Magnesium
- 24 mg · 6.03% RDA
- Potassium
- 348 mg · 17.4% EMR
Nutrition by ingredient
| Per 2 pancakes | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.4 g | 6.3 g | 4.8 g | 72 |
| Coconut flour, organic | 1.3 g | 2.1 g | 1.8 g | 44 |
| Ricotta cheese | 1.5 g | 5.6 g | 6.5 g | 87 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0.1 g | 0 g | 0 g | 3 |
| Coconut oil, extra virgin | 0 g | 0 g | 6.7 g | 61 |
| Cream of tartar, raising agent | 0.5 g | 0 g | 0 g | 2 |
| Baking soda, raising agent (bicarbonate of soda) | 0 g | 0 g | 0 g | 0 |
| Strawberries, fresh | 2 g | 0.2 g | 0.1 g | 12 |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) | 0 g | 0 g | 0 g | 0 |
| Total | 5.8 g | 14.2 g | 19.9 g | 280 |
Serving size 2 pancakes
- Gluten free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
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Comments & ratings (16)
I made them in a pan and they were delicious! Thank you for the nice recipe Martina!
Thank you Irene! ❤️
These look like soft cookies.. Can they be made into cookies??
That's an interesting thought! These are really soft, too soft for a cookie but a few tweaks may help. I've made cream cheese cookies before and they were delicious. Maybe some extra almond flour would help?
Hi Martina, I made these this morning in attempt to find a substitute for a cheese blintz. I have to admit I was a bit skeptical but OMG this recipe is brilliant! I didn't have any fresh strawberries so I used a dab of strawberry rhubarb chai jam (also your recipe). Thank you.
Thank you!! I'm glad you liked it! 😊
Hi Martina,
I am going to try some of recipes for fat bombs. What is equivalent of cream of tartar in Czech/Slovakia?
Hi Linda, this is how I found it: "vinný kámen, kyselý vinan draselný" - it's a byproduct of winemaking used for stabilising and giving volume to beaten egg whites and is also used together with baking soda to create gluten-free baking powder. You can also use gluten-free baking powder instead of cream of tartar and baking soda. Hope this helps 😊
I made these today me and boyfriend loved them they are nice and fluffy and not overly sweet they make a great light dessert 😊 ill be making them again
Thank you Karen, that's great to hear! The original recipe, which I posted about a year ago, needed some serious adjustments. I love these pancakes and actually don't put any stevia as I'm used to the mild taste 😊
The strawberries give it so much flavour when baked and it's still so low in carbs. Ingenious idea. Thanks 😊
Thank you Sam!
These are so good!! I added some strawberry whey protein and had them after my workout. Fluffy and quick. Thank you 😊
Thank you Liz!
This recipe is such an improvement compared to the original one! Well done! Initially, I thought the pancakes were really bright. I used pastured eggs like you and this was the colour I got, too :-D
Thank you Debbie, it was needed! 😊