Nothing says breakfast quite like pancakes, but can you eat them on a ketogenic diet? The answer is YES! Not only can you eat them on a keto diet, but you can also feel good about it. These fluffy keto blueberry pancakes are filled with healthy fats, fiber, protein, and bursting with flavor. You would never even guess they were low carb. Another added bonus is they whip up in no time and are perfect as a meal prep for the week. A stack of these melt in your mouth keto blueberry pancakes are only 10 minutes away and with only 4 net carbs per serving, you will truly feel like you are indulging.
Keto Blueberry Pancake Ingredients
- Almond Flour – Almond flour is a true staple in keto, paleo, and low carb baking. It is versatile, high in fiber and protein, and adds a unique nutty flavor to any dish.
- Coconut Flour – This is a wonderful flour option for low carb and gluten-free baking. It soaks up any extra moisture in batters, provides more volume, and coconut flour also adds fiber.
- Eggs – In addition to their nutritional profile, eggs help bind all of the ingredients together. They also provide structure and richness to your baked goods.
- Cream Cheese – Not only does cream cheese provide a rich creaminess, but it also adds a unique tangy flavor to your keto blueberry pancakes.
- Blueberries – Berries are an ideal option for fruit on a ketogenic diet. They are lower in carbs, provide fiber and antioxidants, and add a burst of flavor to every bite.
Keto Blueberry Pancake Variations
Keto Blueberry Pancakes with No Flour
Simply add wild blueberries to Perfect Keto recipe for flourless pancakes.
Keto Blueberry Pancakes with Coconut Flour
Replace almond flour with 1/3 cup coconut flour (total) for nut free pancakes and keep remaining ingredients the same.
Keto Blueberry Pancake Topping Ideas
- Monk Fruit Syrup – Nothing says pancakes like a thick and rich maple syrup. Instead of using traditional syrup which is full of sugar, try a monk fruit or stevia sweetened syrup.
- Coconut Butter – For those with less of a sweet tooth, instead of syrup try melted coconut butter on your pancakes. It’s thick, rich, and so creamy.
- Ghee – Instead of using plain butter, try using melted ghee. This will provide a truly rich and indulgent pancake experience.
- Whipped Cream – Freshly whipped cream may sound intimidating, but is truly so simple to make. Just add 1 cup of heavy whipping cream to a cold bowl. Add 1/2 teaspoon vanilla extract and 2 tablespoons of monk fruit and beat on high speed for 45 seconds to 2 minutes until desired consistency is reached.
Keto Blueberry Pancake FAQs
Can I use fresh blueberries for this keto pancake recipe?
Yes! The main reason why we chose frozen wild blueberries for this recipe is because they are much more flavorful than fresh blueberries. Easily swap for fresh berries though if they are deliciously sweet and in season.
Can I freeze pancakes?
Yes! As with most pancakes and waffles, these easy keto blueberry pancakes can also be frozen. This is great for those who like to meal prep or want healthy breakfast options on hand at all times. Simply add made and cooled pancakes to a large freezer bag. Seal well and place in the freezer for up to 30 days.
How do I store pancakes?
Place pancakes in a zip lock bag or freezer bag and seal well. They can be stored in the fridge for 4-5 days and in the freezer for up to 30 days. You can also add these fluffy blueberry pancakes to glass or plastic containers at the beginning of the week for an easy meal prep dish.
How do I reheat pancakes?
You can heat these in the microwave for 30-45 seconds or place them in a toaster oven for 2-3 minutes.
Can I make these pancakes vegan?
Yes! Simply omit the cream cheese and instead of using regular eggs, use flax eggs. Just mix 3 tablespoons of flax meal with 3 tablespoons of water and let sit for 5-6 minutes until gelatinous.
Can I omit the cream cheese?
Yes! The cream cheese adds extra protein and creaminess, but these keto pancakes can be made without it.
Can this recipe be doubled?
Yes! You can easily double or triple this recipe without any additions or substitutions. These low carb blueberry pancakes are great to prepare ahead of time and perfect for meal prep.Print
Keto Blueberry Pancakes
No need to skip your favorite breakfast foods on a keto diet! Enjoy a big stack of flapjacks and feel like you are truly indulging with these low carb keto blueberry pancakes.
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- 1 cup almond flour
- 1 tablespoon coconut flour
- 2 tablespoons cream cheese (room temperature)
- 2 teaspoons baking powder
- pinch of salt
- 3 eggs
- 2 tablespoons unsweetened nut milk
- 2 tablespoons monk fruit
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ cup frozen wild blueberries (thawed and rinsed)
- Add almond flour, coconut flour, baking powder, salt, and cinnamon to a small bowl. Whisk to combine.
- In a larger bowl or stand mixer, beat cream cheese, monk fruit, and vanilla extract together for 1 minute until light and fluffy. Add one egg at a time, mixing thorough;y between each addition, then whisk in nut milk.
- Slowly add dry ingredients to wet ingredients and mix just until combined. Stir in blueberries. Let sit for 5 minutes.
- Grease a non stick skillet with cooking spray or butter and place pan over medium heat. Add batter to pan in 1/4 cup measurements. Cook for 2-3 minutes per side until golden brown. Remove from pan.
- Add butter and serve with sugar free syrup. Garnish with extra blueberries if desired.
- Serving Size: 1 pancake
- Calories: 169
- Fat: 14g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 8g
Keywords: keto blueberry pancakes