Keto Blueberry Pancakes

My keto blueberry pancakes are fluffy, soft, and fruity; I have made them with almond flour and fresh blueberries and topped them with a homemade blueberry sauce. They are ready in 15 minutes and perfect for a low-carb breakfast.

In the past, I experimented with various keto pancake recipes using almond flour, coconut flour, or a blend of both. However, today's pancake recipe is the simplest. Made with almond flour and a generous amount of blueberries, I've also made a delicious blueberry sauce for an added layer of deliciousness.

Since I started making these keto blueberry pancakes, they've become my breakfast favourite. I have them for breakfast almost every day (with different toppings). They are super fluffy and tasty!

Note: These pancakes will have a slightly different texture than the traditional ones made with wheat flour, but I guarantee they'll be SO delicious, lower in carbs, gluten free and sugar free!

Keto Blueberry Pancakes Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Almond flour: Almond flour has a fine texture, and it is my favorite alternative to regular flour in making low-carb pancakes.

Eggs: I used 3 large eggs.

Erythritol: I only used 2 tablespoons of Erythritol to sweeten the pancakes; you may use your favourite sweetener.

Butter: I used melted unsalted butter. You can replace it with coconut oil.

Vanilla extract: to flavor, you may use almond extract or lemon zest instead.

Baking powder: Use good-quality baking powder to make the pancakes rise well.

Blueberries: I highly recommend using fresh blueberries in the pancake batter. However, you may use frozen blueberries in making the sauce. I used fresh in making both the batter and the sauce!

For the Blueberries Sauce, I used fresh blueberries, a little bit of water, and 3 tablespoons of powdered erythritol.

How to Make Keto Blueberry Pancakes using Almond Flour

One (Make the Blueberry Sauce): In a small saucepan, add blueberries, water and powdered Erythritol, bring to a boil, then lower the heat and simmer for 5 minutes until all fluids disappear and you reach the consistency you like. Allow the sauce to cool down.

Two: Whisk the eggs and vanilla extract in a small bowl, add the melted butter and Erythritol and keep whisking.

Three: In another bowl, add the baking powder to the almond flour and stir well until combined.

Four: mix the dry ingredients with the egg mixture until combined, and then pour the batter into a jug.

Five: Spry a non-stick pan with oil and then pour the mixture into the hot pan, forming small circulars. Add some blueberries on top of each pancake.

Pro Tip: Don't pour a lot of pancake batter into the hot pan. Pour only a tiny amount, and it will spread naturally. Also, small pancakes are easy to flip on the other side.

Six: Don't flip the pancake until you see the small bubbles which will form on top of each pancake.

Seven: Flip the pancake to cook the other side, put the pancakes on a serving plate and top with the blueberry sauce and enjoy.

Pro Tip: Take your time when flipping the pancakes; use a spatula to ensure they don't break while turning them over.

More Keto Pancake Recipes

• Keto Low-Carb Pancakes Using Coconut Flour
• Sugar Free Pancakes

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Recipe Card