Name: Keto Blueberry Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 ounces cream cheese (softened); 4 eggs; ¾ cup almond flour; 2 tablespoons Swerve brown sugar; ¼ cup heavy cream; 1/4 teaspoon vanilla extract; Pinch salt; 1 cup fresh blueberries; 1 tablespoon Swerve (or similar low carb sweetener); 2 tablespoons water

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Forget boring diet breakfasts, these Keto Blueberry Pancakes are a fabulously flavorful way to start the day! Easy almond flour pancakes topped with a low carb fresh blueberry syrup — tastes like a diner-style treat, but way better for you!

The Best Keto Blueberry Pancakes

My Grandpa was famous for his blueberry pancakes, and on some weekends my dad would make them for us too. They’ve always been one of my favorite breakfasts!

These keto blueberry pancakes are a tad different than the pancakes of my childhood, but equally fabulous! Instead of mixing blueberries directly into the pancakes, we made simple almond flour pancakes and topped them with a decadent blueberry syrup, made fresh blueberries.

They look fancy, but this is one of the easiest breakfast recipes on our website! Promise!

Say goodbye to boring keto breakfasts and say yes to real food, fresh fruit, and flavor!!

Related: Try our Keto Carrot Cake Pancakes too!

Are Blueberries Keto-Friendly?

Berries are one of the few fruits that are recommended on the keto diet, though blueberries are higher in carbs than most other berries. However, the nutritional benefits in blueberries may be worth a few extra carbs!

Registered Dietician Stefanie Davis explains: “A half of a cup of blueberries is roughly 10 grams of carbs and 8 net carbs (after fiber is subtracted). [However] it is ALL about knowing your lower glycemic options and appropriate portions!”

Davis suggests taking a more holistic approach to health, “meaning you weigh the benefit of the foods you consider eating. Blueberries are beneficial because they offer some of the highest antioxidants for standard fruits and vegetables.

When we make a lifestyle choice it’s important to keep in mind all the factors that encourage health. Lowering our carb/sugar intake is wonderful for reducing inflammation in the body, but if we do it while trying to avoid nutritional powerhouses like blueberries, then we are missing out.”

We use one cup of blueberries for the blueberry sauce in this recipe. However, that is split up among 15-20 pancakes, which is multiple servings. Each individual pancake (with sauce) is less than 1g net carbs, so this is definitely a keto-friendly breakfast option!

Love Blueberries? Try our Keto Lemon Blueberry Muffins too!

Why I Love This Recipe

Less than 1g net carb per pancake!
Easy recipe – just mix and pour!
Blueberry syrup tastes just like you’d get in a diner, but with no added sugar!

KETO FAQ – Learn More

For your convenience in re-creating our low carb blueberry pancakes recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.

Almond Flour Pancakes Ingredients

Almond flour — Or almond meal
Cream cheese — softened for easier mixing
Eggs
Swerve Brown Sugar — or Monk fruit sweetener*
Heavy cream
Vanilla extract
Salt — just a pinch!

Low Carb Blueberry Syrup Ingredients

Fresh blueberries
Swerve — or similar keto sweetener
Water

*We love Lakanto brand monk fruit sweeteners — if you shop through my link and use code “SOCCERMOM” you can save 15% every time you purchase!

Kitchen Supplies Used

High powered blender— We bought our Vitamix refurbished and got it for almost half price!
Flat Griddle — This one is our favorite…it’s lasted us for years and we use it almost every day!

How to Make Low Carb Blueberry Pancakes

Because it needs a little time to cool and thicken, I start with the blueberry sauce first.

Set a handful of the blueberries aside, then combine the rest of the blueberries and sauce ingredients in a microwave-safe bowl. Stir well and microwave for 1-2 minutes. Watch closely so it doesn’t bubble over the sides of the dish!

Remove from microwave and gently stir in the rest of the blueberries. Allow to cool for about 20 minutes.

While the blueberry syrup cools, you can make your pancakes!

Simply mix all the pancake ingredients in the blender, then scoop onto a greased flat griddle or pan over medium heat. Flip when tiny bubbles appear on the surface.

Depending on how big you makes your scoops, you should get anywhere from 13-20 pancakes.

Stack your pancakes and top with a spoonful of your homemade blueberry syrup.

Enjoy!

Why aren’t my pancakes fluffy?

That’s just the nature of almond flour…you didn’t do anything wrong!

You might notice that some keto pancakes recipes use coconut flour, to get a thicker, fluffier pancake. However, there are a few downsides to using coconut flour: it’s higher in carbs than almond flour and it has a strong coconut flavor that can overpower recipes.

We chose almond flour because it’s easy to work with, low in carbs, and it retains more moisture when cooking. So even though these pancakes aren’t ridiculously fluffy, they won’t be dry!

Can you freeze almond flour pancakes?

Sure! This recipe makes up to 20 pancakes, so it’s great for meal planning or making ahead and freezing.

When you freeze low carb pancakes like these, I recommend placing a layer of parchment paper between each pancake, to prevent them sticking together. Then just put them in a large freezer bag.

To reheat, separate the pancakes and remove the parchment paper. Place them on a baking sheet and into the oven at 325°F until they’re warm.