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Bacon and Ricotta Pancakes (Yes, I said Pancakes)

Soft, and warm ricotta pancakes paired with butter – topped with crispy bacon and a double cream dollop.

Peter Andros TheManCanCook Keto Ketosis Ketogenic Diet Bacon Ricotta Pancakes

Really, this dish needs no further introduction. And if your mouth isn’t watering yet – well, it should be!

Now I know what some of you will be thinking at this point. This looks like a fatty and/or junk meal. Wrong. After you’ve eaten in a ketogenic style for a while, eventually you will get a feel for what foods will, or won’t affect your personal state of ketosis. Many factors play into how ‘durable’ you state of fat-adaption is, or how quickly your body can cope with an input of carbs before normalising it’s insulin levels.

Whatever the case – this low-carb savoury dessert plays by the low-carb principles and ratios, and will be satisfy without having to worry about the numbers.

Bacon and Ricotta Pancakes

Ingredients

  1. 4 Eggs
  2. 40g Almond Flour
  3. 1/2 tsp Vanilla Bean Extract
  4. 1 tsp KetosisTools Birch Bark Xylitol
  5. 1 tbsp Olive Oil
  6. 1 cup Ricotta Cheese
  7. 10g Grass-fed Butter (per pancake)
  8. 4 Rashers of Bacon
  9. 3 Dollops of Double Cream

Preparation

  • Whisk eggs with Ricotta, Stevia, Vanilla and Oil (use a blender if it has a whisk option)
  • Continue until you achieve a smooth, and light consistency.

Frying

  • Heat fry pan to medium heat,
  • Add butter, swirl until the base is coated.
  • After 20-40 seconds the mixture should be golden brown, FLIP

Topping.

  • In 1 tbsp of butter, pan-fry the bacon rashers.

Serve

  • Place 2 rashers of bacon on top of a pair of pancakes,
  • add a generous dollop of cream on the side.
  • Repeat once and serve for two.

And we’re done!

BANG.

Keto King.