The Fluffiest Ricotta Soufflé Low Carb Pancakes - Only 4 Ingredients
Prep time
Cook time
Total time
Recipe type: Low-Carb
Cuisine: Any
Serves: 10
  • 4 large eggs (separate egg yolks from egg whites)
  • 4 TBS Ricotta cheese (can sub for low fat Ricotta cheese)
  • 2 TBS Almond flour (can sub for reg. or Gluten free flour)
  • ½ teaspoon baking powder
  • Optional – 1 tsp Brown sugar (can sub for granulated sweetener of choice)
  1. Preheat your pan on medium heat
  2. Separate the eggs, there must be no yolk in the white.
  3. In one bowl, mix together the egg yolks, ricotta cheese, sugar and almond flour until smooth.
  4. In the second bowl add ½ teaspoon of baking powder to the whites and beat the whites on high speed using a hand mixer until they are fluffy, form a nice peaks and hold their peaks. It should take about 5-6 minutes and the egg whites mixture should look something like this (See post)
  5. Combine the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
  6. Spoon the mixture into 3 even rounds onto oiled pan ( I use Pure Avocado oil. I love it for it’s mild flavor and high heat up to 500 Degrees F ), and cover the pan with the lid.
  7. Cook the pancake for about 3 minutes. Take a peak half way to make sure it is not burning. Then flip over, cover lid and cook for another 2 minutes and watch it until they become nice and golden brown. At this point you should be able to recognize the desired color of your pancake.
  8. Remove from pan and and enjoy warm however you like – with butter, fruit or a boot of maple syrup
Nutrition Facts:
55 cal per pancake, 4g fat, 1g carb, 0,2g sugar, 3,8g protein
Recipe by Daily Yum at