I came across a recipe on dietdoctor.com for easy keto pancakes with eggs, cottage cheese, and psyllium husk powder. I was interested because it didn’t contain coconut flour like most low carb pancake recipes; I’ve had some epic failures with coconut flour based pancakes. I didn’t have cottage cheese on hand, but I did have ricotta cheese. I made the substitution and tried to cook it like a traditional pancake. It didn’t hold together very well so I spread the rest of the batter out on parchment paper and baked it. It worked well, but the flavor and texture needed improvement. I added a few ingredients and made another batch. They turned out great and would work well as tortillas, crepes, or flat bread in sweet or savory applications.

4 eggs
1 cup ricotta cheese
3 Tbs almond flour
1 Tbs psyllium husk powder
1/2 tsp salt
1/4 tsp baking powder

Preheat oven to 400°F. Prepare two 1/2 sheet sized (18″ x 13″) baking sheets with parchment paper. Whisk together all ingredients until smooth. Allow to set for at least 5 minutes before spooning out batter into 8 equal sized discs, 4 on each baking sheet, leaving plenty of space in between discs to spread out the batter. Smooth out discs with the back of a spoon into desired thickness. Make them thicker for flat bread and thinner for tortillas or crepes. Bake for 20-22 minutes, turning them over with a spatula halfway through, until both sides are lightly brown.