Keto Lemon Poppy Seed Pancakes Low Carb Recipe | KetoVale
Lemon Poppy Seed Pancakes

Keto Lemon Poppy Seed Pancakes Low Carb Recipe

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Poppy seed lemon pancakes are one of the best keto breakfast recipes which are very easy to follow. The key to these low carb pancakes is almond flour and ricotta. It’s perfect for those who avoid gluten, watch their carbs, or just want to try something different.

Keto Lemon Poppy Seed Pancakes Recipe

How to Make Low Carb Lemon Poppyseed Pancakes

Prepare Lemon: Zest one lemon and then juice it.

Mix Wet Ingredients: In a mixing bowl, combine lemon zest and juice, eggs, liquid stevia, vanilla extract, and ricotta cheese. Stir well.

Mix ricotta cheese, eggs, liquid stevia, vanilla

Add Dry Ingredients: Whisk in almond flour, baking powder, poppy seeds, ground flax seeds, and a pinch of salt until smooth.

Add Poppy seeds, ground flax seeds, Baking Powder

Cook Pancakes: Heat olive oil in a skillet over medium heat. Scoop ¼ cup of batter for each pancake and cook for 2-3 minutes per side, or until golden.

Fry pancake in a skillet

Make Lemon Glaze: While pancakes cook, mix powdered erythritol, almond milk, and lemon juice to create the glaze.

Low Carb Lemon Poppy Seed Pancakes

Serve: Drizzle lemon glaze over pancakes and sprinkle with additional poppy seeds. Enjoy your tasty keto breakfast!


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Lemon Poppy Seed Pancakes
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4.91 from 10 votes

Keto Lemon Poppy Seed Pancakes

Try this keto breakfast recipe on your next meal, tasty lemon poppy seed pancakes that you'll surely loved.
Course Breakfast
Cuisine Ketogenic, Low Carb
Keyword keto lemon pancakes, keto pancakes, lemon poppy seed pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 321kcal
Author Tanya K.


For Pancakes

For Lemon Glaze


  • Prepare one lemon. Zest the whole fruit then press the lemon to get the juice.
  • Place the lemon zest and juice in a mixing bowl then crack the eggs into the bowl. Stir well together with the liquid stevia, vanilla, and ricotta cheese.
  • Whisk the mixture with the dry ingredients until smooth.
  • Heat the olive oil in a skillet over medium heat. Scoop ¼ cupfuls of the batter onto the heated oil but do not fill the cup to the brim. Fry for 2-3 minutes. Flip the pancakes over and leave for another 2 minutes or until the pancakes turn golden. Repeat for the remaining amount of batter.
  • Start making the lemon glaze while frying the pancakes. Mix the lemon juice with the powdered erythritol and almond milk. Stir well.
  • Glaze the pancakes with the lemon mixture. Serve with some poppy seeds on top. Enjoy!


Nutrition Facts
Keto Lemon Poppy Seed Pancakes
Amount Per Serving
Calories 321 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g40%
Cholesterol 197mg66%
Sodium 135mg6%
Potassium 359mg10%
Carbohydrates 12g4%
Fiber 4g16%
Sugar 2g2%
Protein 17g34%
Vitamin A 532IU11%
Vitamin C 29mg35%
Calcium 292mg29%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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