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    Home » Keto Recipes » Keto Breakfast

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

    Published: Jun 26, 2020 · Modified: Jun 19, 2022 by Radwa · This post may contain affiliate links. Leave a Comment

    Jump to Recipe Print Recipe

    These keto blueberry pancakes are fluffy, soft and thick. They are made with almond flour and loaded with blueberries, and topped with a homemade blueberry sauce.

    Check also my sugar free gluten free pancakes recipe.

    Keto Blueberry Pancakes topped with blueberry sauce.

    In the past, I made keto pancakes using almond flour, coconut flour or even a combination of both. But today's pancake recipe is the best and the easiest keto breakfast you could ever have. I have used only almond flour and lots of blueberries. Also, I prepared a blueberry sauce to top it with for extra deliciousness.

    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).

    almond flour Keto Blueberry Pancakes

    Keto Blueberry Pancakes Ingredients

    recipe ingredients

    Almond flour
    Eggs
    Erythritol
    Butter
    Vanilla extract
    Baking powder
    Fresh blueberries

    Blueberries Sauce Ingredients

    Blueberries
    Powdered erythritol
    Water

    How to Make Keto Blueberry Pancakes using Almond Flour

    steps of making the recipe
    • 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.
    • 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.
    • 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!
    Keto Blueberry Pancakes topped with blueberry sauce.

    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 Keto Blueberry Pancakes

    Tips to make your almond flour Keto Blueberry Pancakes 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.
    Keto Blueberry Pancakes with Almond Flour

    More Pancake Recipes:

    • Keto Low-Carb Pancakes Using Coconut Flour – Sauger Free Pancakes
    • Coconut Flour Pancakes – Low-Carb And Fluffy

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

    These keto blueberry pancakes are fluffy, soft and thick. They are made with almond flour and loaded with blueberries, and topped with a homemade blueberry sauce.
    Course Breakfast
    Cuisine American
    Keyword Easy Keto Blueberry Pancakes, Keto Blueberry Pancakes with almond flour
    Prep Time 3 minutes
    Cook Time 10 minutes
    Total Time 13 minutes
    Servings 8 pancakes
    Calories 137kcal
    Author Radwa

    Equipment

    • Skillet
    • Mixing bowl
    • Measuring spoons
    • Measuring cups

    Ingredients

    • ¾ cup almond flour
    • 3 eggs
    • 2 tablespoon erythritol
    • 3 tablespoon butter
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • ¼ cup fresh blueberries

    Blueberries Sauce Ingredients:

    • ⅓ cup blueberries
    • 3 tablespoon powdered erythritol
    • ¼ cup water

    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.

    Notes

    How to make my almond flour Keto Blueberry Pancakes 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.

    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

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    sugar free pancakes with almond flour

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    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

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