Keto Ricotta Pancake Fritters (makes 10–12)
Ingredients
1 cup whole-milk ricotta (or cottage cheese, drained well)
2 large eggs
⅓ cup almond flour
2 Tbsp coconut flour
2 Tbsp powdered erythritol/monk fruit (plus more for dusting)
½ tsp baking powder
½ tsp vanilla extract
Pinch of salt
2 Tbsp chopped parsley or chives (optional, for savory twist)
2 Tbsp butter or coconut oil, for frying
Optional topping
Powdered keto sweetener for dusting
Sugar-free syrup, whipped cream, or berries
Instructions
In a mixing bowl, whisk ricotta and eggs until smooth.
Stir in almond flour, coconut flour, sweetener, baking powder, vanilla, salt, and herbs if using. Batter will be thick but scoopable.
Heat a skillet over medium heat with butter or oil. Scoop heaping tablespoons of batter and gently flatten into fritters.
Cook 2–3 min per side until golden and set inside. Keep warm on a plate.
Dust with powdered sweetener and serve with syrup, whipped cream, or enjoy savory with sour cream.
Approx macros (per fritter, 12 fritters, without toppings)
~95 kcal • 7 g fat • 4 g protein • 2 g net carbs
Tips
For a sweeter breakfast, add ½ tsp cinnamon to the batter.
For a savory side, skip sweetener and serve with sour cream or garlic yogurt dip.
Keep the heat moderate—too hot will brown the outside before the inside sets.
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