Total Time: 15 minPrep: 10 minCook: 5 minYield: 4Level: easy
In a medium bowl, whisk eggs, almond flour and salt until smooth. Gradually whisk in coconut cream. Let stand 5 minutes. In another bowl mix ricotta, pureed raspberry and xylitol or erythritol.
Melt butter in a small, 6-inch nonstick skillet over medium heat. Spoon batter into pan (using 2 tablespoons) and tilt pan coat bottom. Cook until puffed and golden on bottom, about 3 minutes; turn over and cook 1 minute more. Transfer to a plate. Repeat with remaining batter.
Spread pancakes with ricotta mixture, roll and serve.
For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).