Breakfast

Ricotta blintzes with lemon

Name: Ricotta blintzes with lemon
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 10 oz Ricotta; 2 oz Almond flour; 4 Eggs; 1½ oz Butter; ¾ oz Powdered erythritol; Lemon, one, zested and juiced; Sour cream, a spoonful each, to serve; Vanilla extract, half a teaspoon; Sea salt, a pinch

The only crepe in this library, and almond flour makes a fragile one — so it is cooked on one side only and rolled with the raw side in, which is how a blintz was always made anyway.

4gnet carbs

30gfat

17gprotein

355kcal

Per serving35 minServes 4

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Ingredients

For the whole dish · serves 4

Ricotta10 oz
Almond flour2 oz
Eggs4
Butter1½ oz
Powdered erythritol¾ oz
Lemonone, zested and juiced
Sour creama spoonful each, to serve
Vanilla extracthalf a teaspoon
Sea salta pinch

Method

6 steps · 35 minutes

Drain the ricotta in a strainer for 30 minutes, then beat it with half the erythritol, the lemon zest, vanilla and salt.
Whisk the eggs, almond flour, a splash of water and a pinch of salt into a thin batter and let it stand 10 minutes.
Cook thin rounds in a little butter over medium-low heat, on one side only, until the top is dry and the underside is set.
Slide them out raw side up onto a plate and stack them. They tear if you try to turn them.
Spoon filling onto each, fold the sides in and roll them up tight.
Fry the parcels seam down in the rest of the butter until golden, then lemon juice and sour cream over.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.