Keto Blueberry Pancakes
User Reviews
5
Keto Blueberry Pancakes
Description
This recipe blends almond flour and oat fiber to achieve a texture closer to traditional pancakes while keeping carbohydrates lower. Whipped egg whites provide lift and airiness, balancing the density of the nut flours. Blueberries folded gently into the batter add bursts of freshness. Cooking the pancakes over low heat with a lid traps steam, allowing the batter to cook through evenly and develop a light, fluffy interior without scorching the exterior.
The resulting pancakes have a tender crumb and mild sweetness enhanced by the natural vanilla and monk fruit sweetener. They can be cooked in avocado oil, coconut oil, clarified butter, or ghee to add a subtle richness and prevent sticking. These pancakes fit well into a keto or low-carb breakfast or brunch.
Oat fiber is used for its insoluble fiber content and texture contribution; if unavailable, alternatives like psyllium husk powder and coconut flour can be used with adjustments to liquid amounts. Sweetener ratios can be adapted based on what is on hand, adjusting quantities depending on the type.
Ingredients
- ¾ cup almond flour
- ¾ cup blueberries fresh
- ½ cup oat fiber see notes
- 3 egg separated
- 1 teaspoon vanilla extract pure
- 2 tablespoons Monk Fruit Sweetener or allulose
- 2 teaspoons baking powder
- ¾ cup heavy cream
- avocado oil or coconut oil, clarified butter, ghee, for the pan
Instructions
- Separate the eggs. Whip the egg whites using a hand mixer in a mixing bowl, until you get soft peaks and set aside.
- In another bowl, add the egg yolks, sweetener, vanilla and the heavy cream. Mix using a hand mixer for about 2 minutes. Add the egg whites in and mix briefly.
- In a separate bowl, mix the almond flour, oat fiber and baking powder. Add the dry ingredients into the wet and mix until combined. Batter should be a little loose, but not too runny. Add a little more heavy cream, if needed. Gently fold in the blueberries.
- Add some avocado oil, coconut oil or clarified butter/ghee to a skillet on low heat and add the pancake batter to make pancakes of about 3-4” in diameter.
- Cook them on low heat with a lid on for a few minutes on each side, this is key! Once you start them start to puff up, tiny bubbles will form and the bottoms will start browning, it's time to flip them! Serve and enjoy!
Notes
- Oat fiber provides texture and zero net carbs; substitute with a blend of psyllium husk powder and coconut flour if unavailable.
- Adjust liquid amounts when substituting fiber as ingredients absorb differently.
- Monk fruit sweetener can be swapped 1:1 with allulose or used alone with modified amounts for sweetness.
- Cook pancakes on low heat with a lid to ensure gentle cooking and proper puffing before flipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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