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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
137
kcal
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?
Don't pour a lot of pancake batter in the hot pan. Pour only a tiny amount, and it will spread naturally.
Use a good quality baking powder to make the pancakes rise well.
Don't rush flipping the pancakes on the other side. Leave it the same until fully cooked, and then flip it.
Nutrition
Serving:
1
pancake
|
Calories:
137
kcal
|
Carbohydrates:
3
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
76
mg
|
Sodium:
85
mg
|
Potassium:
23
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
89
IU
|
Vitamin C:
1
mg
|
Calcium:
65
mg
|
Iron:
1
mg