Keto Breakfast

Easy Keto Blueberry Pancakes using Almond Flour (Sugar-Free)

0 comments

These keto blueberry pancakes are fluffy, soft and thick. They are the easiest and best keto breakfast you could ever have. In the past, I made keto pancakes using almond flour, coconut flour or even a combination of both. But in today’s pancake recipe I have used almond flour and blueberries. Also, I prepared a blueberry sauce to top it with for extra deliciousness.

keto blueberry pancakes
This post may contain affiliate links. See Disclosure.

Ever since I started making these keto blueberry pancakes, I became very fond of it, and I found it more palatable than the regular pancakes. I have it for breakfast almost every day (with different toppings).

keto blueberry pancakes

To Make this Keto Blueberry Pancakes, You Will Need:

Keto Blueberry Pancakes

Almond flour
Eggs
Erythritol
Butter
Vanilla extract
Baking powder
Fresh blueberries

Blueberries Sauce Ingredients:

Blueberries
Powdered erythritol
Water

How to make the Sugar-Free Blueberry Pancakes:

  • Firstly, whisk the eggs and vanilla extract in a small bowl.
  • Then add the butter and Erythritol and keep whisking.
  • In another bowl, add the baking powder to the almond flour and stir well until combined.
  • After that, add the almond flour to the egg mixture and stir again very well.
  • Instead of pouring the batter straight in to the hot pan, pour it in a measuring cup first.
  • Try to make it a circular as you can.
  • After that, add some blueberries over each pancake.
  • Don’t flip the pancake until you see the small bubbles which will form on top of each pancake.
  • Flip the pancake to cook the other side.
  • Add blueberry sauce on top of the pancakes.
  • Finally, it’s ready. Enjoy!
almond flour pancakes

How to Make the Blueberry Sauce:

  • In a small saucepan, add blueberries, water and powdered erythritol. Stir the mixture and let it boil. Then lower the heat.
  • Leave the mixture to simmer for 5 minutes until all fluids disappear and you reach the consistency you like.
  • Allow the sauce to cool down.
almond flour pancakes

How to make my Keto Almond Flour Pancake thick and fluffy?

  1. Don’t pour a lot of pancake batter in the hot pan. Pour only a tiny amount, and it will spread naturally.
  2. Use a good quality baking powder to make the pancakes rise well.
  3. Don’t rush flipping the pancakes on the other side. Leave it the same until fully cooked, and then flip it.
low carb pancakes
keto Blueberry Pancakes
Print Recipe
0 from 0 votes

Easy Keto Blueberry Pancakes using Almond Flour (Sugar-Free)

These keto blueberry pancakes are fluffy, soft and thick. These are the easiest and best keto breakfast you can ever have.
Prep Time3 mins
Cook Time10 mins
Course: Breakfast, Dessert, Side Dish
Cuisine: keto, low-carb, sugar free
Keyword: almond flour pancakes, Keto Blueberry Pancakes, keto Breakfast, keto pancakes, low carb pancakes
Servings: 8 pancakes
Calories: 137kcal

Ingredients

Blueberries Sauce Ingredients:

Instructions

How to make the Sugar-Free Blueberry Pancakes:

  • Firstly, whisk the eggs and vanilla extract in a small bowl.
  • Then add butter and Erythritol and keep whisking.
  • In another bowl, add baking powder to the almond flour and stir well until combined.
  • After that, add the almond flour to the egg mixture and stir again very well.
  • It is the easiest way to first pour the batter in a measuring cup before pouring the same in the hot pan. Try to make circles as you can.
  • After that, add some blueberries over each pancake.
  • Don't flip the pancake until you see the small bubbles which will form on top of each pancake.
  • Flip the pancake after you see the desired bubbles, as mentioned above.
  • Add blueberry sauce on top of the pancakes.
  • Finally, it’s ready. Enjoy!

How to Make the Blueberry Sauce:

  • In a small saucepan, add blueberries, water and powdered erythritol. Stir the mixture and let it boil. Then lower the heat.
  • Leave the mixture to simmer for 5 minutes until all fluids disappear and you reach the consistency you like.
  • Allow the sauce to cool down.

Nutrition

Serving: 1pancake | Calories: 137kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 85mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
Tried this recipe?Let us know how it was!
low carb pancakes
sugar free pancakes
sugar free pancakes

More Pancake Recipes:

Leave a Comment

Your email address will not be published. Required fields are marked *

*