Recipes

Keto Ricotta-Filled Pancakes Recipe

Atkins Keto Ricotta-Filled Pancakes
5.4g
Net Carbs
Prep Time: 10 Minutes
Style:Other
Cook Time: 5 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
12.2g

Protein

22.4g

Fat

3.6g

Fiber

273.8cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 3 Tbsp Whole Grain Soy Flour
  • 0 1/4 tsp Salt
  • 0 1/3 cup Heavy Cream
  • 0 3/4 cup Ricotta Cheese (Whole Milk)
  • 3 large Egg (Whole)
  • 4 tbsp Sugar Free Red Raspberry Preserves
  • 2 tsp No Calorie Sweetener
  • 1 1/2 tablespoon Unsalted Butter Stick

DIRECTIONS

  1. In a medium bowl, whisk eggs, soy flour and salt until smooth. Gradually whisk in cream. Let stand 5 minutes. In another bowl mix ricotta, fruit spread and sugar substitute.
  2. Melt butter in a small, 6-inch nonstick skillet over medium heat. Spoon batter into pan (using 2 tablespoons) and tilt pan coat bottom. Cook until puffed and golden on bottom, about 3 minutes; turn over and cook 1 minute more. Transfer to a plate. Repeat with remaining batter.
  3. Spread pancakes with ricotta mixture, roll and serve.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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