Keto Ricotta-Filled Pancakes
5.4g
Net Carbs
12.2g
Protein
22.4g
Fat
3.6g
Fiber
273
Calories
Ingredients:
- 3 tablespoons Whole Grain Soy Flour
- 4 tablespoons Sugar Free Red Raspberry Preserves
- 1/3 cup Heavy Cream
- 1/4 teaspoon Salt
- 3 large Eggs (Whole)
- 3/4 cup Ricotta Cheese (Whole Milk)
- 2 teaspoons No Calorie Sweetener
- 1 1/2 tablespoons Unsalted Butter Stick
Directions:
- 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.
- 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.
- Spread pancakes with ricotta mixture, roll and serve.
