Keto Blueberry Pancakes
These sweet and delicious Keto Blueberry Pancakes are the perfect keto breakfast treat!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American, Keto
Keyword: almond flour, blueberry, keto, keto pancakes, low carb, Pancakes
Servings: 20 Pancakes
Calories: 70kcal
Cost: $5
Pancake 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
Blueberry Syrup Ingredients
- 1 cup fresh blueberries
- 1 tablespoon Swerve or similar low carb sweetener
- 2 tablespoons water
To Make Low Carb Blueberry Syrup
In a microwave safe bowl, combine ¾ cup blueberries, sugar and water. Mix well and microwave for 1-2 minutes.
Add remaining blueberries to sauce and allow to cool for 20 minutes.
To Make the Pancakes
Combine all pancake ingredients using a blender.
Grease a flat-griddle or non-stick pan over medium heat. Pour a scoop of batter onto pan. Flip when bubbles start to form on the surface. Repeat until all batter is used.
Stack pancakes and top with blueberry syrup.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Net Carbs: Less than 1g per pancake (based on a batch of 20 pancakes)
Calories: 70kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 32mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg