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Baked Low-Carb Strawberry Ricotta Pancakes

4.5 stars, average of 20 ratings

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Baked Low-Carb Strawberry Ricotta PancakesShareFollow us 261.1k

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!

Hands-on Overall

Serving size 2 pancakes

Allergy information for Baked Low-Carb Strawberry Ricotta Pancakes

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 2 pancakes)

Net carbs5.8 grams
Protein14.2 grams
Fat19.9 grams
Calories280 kcal
Calories from carbs 9%, protein 22%, fat 69%
Total carbs8.7 gramsFiber2.9 gramsSugars3 gramsSaturated fat13 gramsSodium254 mg(11% RDA)Magnesium24 mg(6% RDA)Potassium348 mg(17% EMR)

Ingredients (makes 2 servings)


  1. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Separate the egg yolks from the egg whites.
    Baked Low-Carb Strawberry Ricotta Pancakes
  2. In a bowl, mix the egg yolks, vanilla extract, ricotta cheese and stevia. Baked Low-Carb Strawberry Ricotta Pancakes
  3. Beat the egg whites until they become thick and form soft peaks. While beating, slowly add the baking soda and cream of tartar. Baked Low-Carb Strawberry Ricotta Pancakes
  4. 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. Baked Low-Carb Strawberry Ricotta Pancakes
  5. 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. Baked Low-Carb Strawberry Ricotta Pancakes
  6. Top with the pancake mixture and add more strawberries on top. Spray with coconut oil and place in the oven. Baked Low-Carb Strawberry Ricotta Pancakes
  7. Cook for about 15 minutes until slightly browned. Baked Low-Carb Strawberry Ricotta Pancakes
  8. Place on a serving plate and serve warm. Store in the fridge for up to 3 days. Baked Low-Carb Strawberry Ricotta Pancakes

Ingredient nutritional breakdown (per serving, 2 pancakes)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g6.3 g4.8 g72 kcal
Coconut flour, organic
1.3 g2.1 g1.8 g44 kcal
Ricotta cheese
1.5 g5.6 g6.5 g87 kcal
Vanilla extract, powder (vanilla bean)
0.1 g0 g0 g3 kcal
Coconut oil, extra virgin
0 g0 g6.7 g61 kcal
Cream of tartar, raising agent
0.5 g0 g0 g2 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Strawberries, fresh
2 g0.2 g0.1 g12 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Total per serving, 2 pancakes
5.8 g14.2 g19.9 g280 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (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! 😊